Crispy, golden chicken coated in a glossy sweet and sour sauce is a takeout-style favorite that tastes even better homemade. The crunchy coating, tender chicken and colorful peppers come together in minutes once the sauce is whisked. For another satisfying chicken dinner, try our Chopped Chicken Cutlets with Corn and Cheese.
Ingredients
- 450 g (1 lb) chicken thigh fillets, cut into bite-size pieces
- 1 tbsp cornstarch (for coating)
- 1 large egg, beaten
- 1 onion, coarsely chopped
- 1 bell pepper, coarsely chopped
- Salt and black pepper to taste
- Olive oil for frying
For the sauce:
- 200 ml (3/4 cup + 1 tbsp) water
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp rice vinegar
Instructions
- Whisk together all the sauce ingredients.
- Season the chicken with salt and pepper, dust with cornstarch, dip each piece in the beaten egg, and fry in hot oil over high heat until crispy.
- Remove the chicken; in the same pan, stir-fry the onion and bell pepper for 3 to 4 minutes.
- Return the chicken to the pan, pour over the sauce, and simmer, stirring, until the sauce thickens and glazes everything.
Tips
- Keep the oil hot and fry in batches so the coating stays crisp instead of soaking up oil.
- Taste the sauce before adding the chicken and adjust the sweetness or vinegar to your liking.
- Serve it with rice and, for another oven-baked chicken idea, try the Baked Chicken with Vegetables and Cheese; for sauce inspiration, browse Serious Eats.
Nutrition: per 100 g: 98 kcal, protein 8 g, fat 0.8 g, carbs 13.5 g