This recipe for chicken in sweet and sour sauce is worth having on hand whenever you want to prepare a quick and delicious Asian-style dinner. It’s a classic that never gets old!
Ingredients
- Eggs – 2 pieces
- All-purpose flour – 70 g
- Potato starch – 90 g
- Sunflower oil – 150 ml
- Salt – a pinch
- Chicken thighs – 400 g
Sweet and Sour Sauce
- Brown sugar – 2 tablespoons
- Clove of garlic – 1 piece
- Ketchup – 8 tablespoons
- Lime – 0.5 piece
- Rice vinegar – 1 tablespoon
- Soy sauce – 3 tablespoons
- Fresh ginger – 2 g
- Water – 20 ml
Additional
- Spring onions – 2 pieces
- Clove of garlic – 1 piece
- Red bell pepper – 0.5 piece
- Green bell pepper – 0.5 piece
- Yellow bell pepper – 0.5 piece
- Black pepper – a pinch
- Basmati rice – 200 g
- Salt – a pinch
Additional
- Fresh coriander – 22 g
Preparation
Step 1: Bread the Chicken Remove bones and skin from the chicken thighs and cut them into smaller, irregular pieces. Coat them thoroughly in potato starch and season with salt.
In a separate bowl, beat the eggs. Dip the chicken pieces coated in potato starch into the beaten eggs, mix, and then coat them in all-purpose flour.
Step 2: Fry the Chicken Heat the sunflower oil in a pot.
TIP! To check the temperature of the oil, sprinkle a pinch of flour into the pot. If the flour starts to sizzle, you can be sure that the oil has reached the right temperature, and you can start frying the chicken.
Transfer the chicken pieces coated in all-purpose flour to the hot oil using tongs and fry until golden brown.
Remove the fried chicken pieces from the oil and place them on a paper towel to drain excess fat.
Step 3: Prepare the Sweet and Sour Sauce Combine ketchup with brown sugar, soy sauce, and rice vinegar in a bowl. Mix thoroughly until the sugar dissolves. Add water and finely chopped garlic. Mix again.
Add grated lime zest (without the bitter white part), its juice, and finely chopped ginger. Stir and set the sauce aside.
Step 4: Fry the Vegetables Dice the colored bell peppers, slice the spring onions. Finely chop the garlic.
Fry the chopped vegetables in a pan with heated oil over medium-high heat until they are golden brown. Season with salt and black pepper. The vegetables should remain crispy.
Step 5: Combine the Dish Ingredients Reduce the heat and pour the prepared sweet and sour sauce over the vegetables. Add the fried chicken to the pan. Mix well and cook for about 5 minutes to allow the flavors and ingredients to blend.
Step 6: Serve the Dish Place the cooked and drained rice on plates. Top the rice with a portion of chicken with vegetables in sauce. Garnish with fresh coriander on top.
