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sweet sour chicken recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe creates a healthier, vibrant sweet sour chicken using a natural red glaze from roasted bell peppers and goji berries. The double dredging technique ensures the chicken remains exceptionally crispy when tossed in the sauce.
Ingredients
- 500g (1.1 lb) boneless chicken thighs, cut into 1-inch pieces
- 1 tsp salt and 0.5 tsp black pepper
- 60g (0.5 cup) cornstarch, divided
- 1 large egg, beaten
- 500 ml high-heat vegetable oil for frying
- 1 large red bell pepper, roasted
- 240 ml (1 cup) pineapple juice
- 60 ml (0.25 cup) white vinegar
- 45 ml (3 tbsp) tamari or soy sauce
- 50g (0.25 cup) packed light brown sugar
- 15 ml (1 tbsp) tomato paste
- 15 ml (1 tbsp) rice vinegar
- 30g (0.25 cup) dried goji berries
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
- 200g (1.5 cups) fresh pineapple chunks
- 3 cloves garlic, minced
- 15g (1 tbsp) fresh ginger, grated
- 15 ml (1 tbsp) fresh vegetable oil for stir-frying
- 30 ml (2 tbsp) water
- 1 tbsp fresh chives, chopped for garnish
- 1 tbsp dried goji berries for garnish
Instructions
- Roast Red Pepper: Preheat oven to 200°C (400°F). Roast the red bell pepper for 20-25 minutes until skin is blistered and charred. Steam in a covered bowl, then peel, core, and deseed.
- Prepare Chicken Coating: Season chicken pieces with salt and pepper. Set up a double dredge by coating chicken first in half of the cornstarch, then dipping in beaten egg, and finally coating in the remaining cornstarch.
- Blend Sauce Glaze: In a blender, combine the peeled roasted red pepper, pineapple juice, white vinegar, tamari, brown sugar, tomato paste, and rice vinegar. Blend until completely smooth.
- Fry Chicken: Heat 500 ml oil to 175°C (350°F). Fry chicken pieces in small batches for 4-6 minutes until golden brown and cooked through; drain on a wire rack.
- Stir-Fry Vegetables: Heat 15 ml fresh oil in a wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add green bell pepper, onion, and pineapple chunks; cook for 2-3 minutes until slightly tender-crisp.
- Thicken Sauce: Pour blended sauce base into the wok with vegetables and bring to a simmer. Add dried goji berries. Whisk 1 tablespoon cornstarch with 30 ml water to create a slurry. Slowly whisk the slurry into the simmering sauce until it thickens to a glossy glaze.
- Combine and Serve: Add the fried chicken back into the wok. Toss gently to coat all chicken and vegetables evenly with the sauce. Serve immediately, garnished with fresh chives and extra goji berries.
Notes
To achieve maximum crispness, use the double dredge method and ensure the oil temperature stays consistent at 350°F by frying in small batches. Only combine the fried chicken with the sauce immediately before serving to prevent the coating from becoming soggy. For make-ahead preparation, store sauce and chicken separately, then reheat chicken in an air fryer before tossing in the warm sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Stir-fry, Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 25 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg