Dad's Authentic : A Chinese Chef's Secrets
A mouthwatering sweet and sour chicken recipe made from scratch using crispy fried chicken thighs coated in a tangy sauce and pressure-cooked to tender perfection. Inspired by comforting memories and bold Chinese flavors, this recipe is quick, flavorful, and perfect for family dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 0.5 cup cornstarch
- 2 eggs beaten
- 1 cup vegetable oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 0.5 onion chopped
- 0.25 cup ketchup
- 0.25 cup rice vinegar
- 0.25 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Instructions
- Coat the chicken pieces in cornstarch, then dip them in the beaten eggs.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 5-6 minutes. Set aside.
- Add chopped bell peppers and onion to the same skillet. Sauté for 2-3 minutes until slightly tender.
- Whisk together ketchup, rice vinegar, brown sugar, and soy sauce.
- Pour the sauce over the sautéed vegetables and bring to a simmer.
- Add cornstarch slurry to the sauce and stir until thickened, about 2 minutes.
- Return chicken to skillet and toss to coat evenly with sauce.
- Continue cooking for 2-3 more minutes to blend flavors.
- Serve hot over steamed rice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Reheat gently with a splash of water to keep chicken moist. Best enjoyed fresh but leftovers are great too!