Here’s another dish that utilizes the quick batter – shallow fry that we discussed in a previous post 10 Minute No Dredging Skillet Chicken Nuggets. You can easily make this Crispy Skillet Sweet and Sour Chicken in 15 minutes. Why bother with Panda Express?
Crispy Skillet Sweet and Sour Chicken
Chicken coated in Sweet and Sour Sauce
Servings: 4
Equipment
- Skillet or wok
Ingredients
Sauce
- ½ tbsp cornstarch
- 2 tbsp sugar brown or white
- 2 tbsp ketchup
- 2 tbsp vinegar
- 2 tbsp shaoxing wine or water
- 2 tbsp soy sauce
Batter
- 1 lb chicken breast or thighs cubed or sliced
- 1 egg
- ½ C cornstarch
Shallow Fry
- ⅓ C canola oil
- 2 cloves garlic minced or chopped
- ½ C onion optional, diced or chopped
- ½-1 bell pepper optional, diced or chopped
Instructions
- Mix the sauce ingredients in a bowl and set aside.
- Heat the oil in a skillet or wok over medium high heat. While the oil is heating up, stir and mix the egg into the chicken bowl. Add the cornstarch and continue mixing until the chicken is coated and there is very little dry cornstarch left.
- Spread the chicken pieces out evenly and fry for about 2 minutes or until browned and crispy on the bottom side. Flip the chicken to brown the other side and fry for another 2 minutes or until browned and crispy on the bottom side. Depending on how big your skillet or wok is, you may need to shallow fry the chicken in batches.
- Transfer the chicken to a paper towel lined plate (to soak up extra grease). Drain all but 1 tbsp of oil in the skillet.
- Over medium high heat, stir fry the garlic and onion for 30 seconds. Stir the sauce mixture for a few seconds to dissolve the cornstarch again and then pour it into the pan. Let it simmer and thicken for 30 seconds to a minute. Add in the chicken and the bell peppers and mix.
- Serve with rice and greens!
Adapted from Omnivore’s Cookbook Sweet and Sour Chicken
