A Chinese favorite, this Sweet & Sour Chicken is less greasy but twice as delicious as ones you’ll find at most Chinese restaurants. I am not fond of the deep fried chicken or pork overloaded with sweet sticky sauce. This recipe has some oil, but not nearly as much as you’d get at most restaurants. You can substitute pork for the chicken for a delicious Sweet & Sour Pork.
Sweet & Sour Chicken
- July 16, 2016
- Serves 6 6
Cut up chicken and with a paper towel, dry off the chicken as much as you can. Place the chicken in a bowl sprinkle on the salt evenly over the chicken. Add the corn starch and coat the chicken evenly. Set aside.
In large skillet, heat 1/2 the oil on high heat. Carefully add 1/2 the chicken and cook until chicken is fully cooked, about 3-4 minutes. Remove cooked chicken and place on a paper towel and repeat to cook the remaining chicken, adding oil only if necessary. Depending on the type of pan you have, you may not need the extra oil. Remove the chicken and place on the paper towel.
In the same pan (do not clean the pan), keeping it on high, add the onions and peppers and cook for about 3-5 minutes, or until the onions are translucent. While you are cooking peppers and onions, they will help deglaze the pan for any cornstarch/chicken that was stuck to the bottom of the pan.
Once the peppers and onions are mostly cooked, add back the chicken and add the sweet and sour sauce. Cook for another 2-3 minutes, or until everything is bubbly and well combined. Remove from pan and serve.
