Kudos to Jessy from Gourmet: Day to Day again! This sweet and sour chicken was super amazing. The chicken stayed nice and crisp, and the sauce was just perfect. Not too sweet, not too sour. The best part is that I made it myself and didn’t have to order take out to get great sweet and sour chicken. Moreover, I didn’t even have to deep fry the chicken!
Traditionally, sweet and sour chicken isn’t made with any vegetables, but I had some peppers and onions and wanted to get my veggie fix in, so I threw them in the mix. Also, I pan-fried the chicken in olive oil instead of using a bunch of canola or vegetable oil. The broiler really helped in crisping up the chicken without over cooking it. The sauce had a perfect balance, but there was way too much for my taste. I’m glad Jessy suggested using only half to start, which is all I ended up using. Of course, your taste could be different, so go ahead and make the full portion, and add as you see fit. I served this over white rice and topped with green onions. Paired with these homemade baked egg rolls, who needs take out?
Sweet and Sour Chicken
Source: Gourmet: Day to Day
1/3 cup sugar
2 tbsp ketchup
1/4 cup white vinegar
1 tbsp soy sauce
3 cloves garlic, minced
1/4 cup olive oil
2 boneless, skinless chicken beasts, cut into 1-inch pieces
salt and pepper
3/4 cup corn startch
2 large eggs, beaten (I used 1/2 cup egg substitute)
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 onion, sliced thin
2 green onions, chopped
1. Preheat broiler. In a medium bowl, whisk together ingredients for sauce. Set aside.
2. Heat olive oil over medium heat in large frying pan. Lightly salt and pepper the chicken. Dip chicken pieces in the corn startch, shake off excess, and then dip in egg. Once oil is hot enough for frying, fry chicken in small batches until browned on both sides, about 3 minutes total. Transfer chicken to foil lined baking sheet, and place on the bottom rack of the oven. Let chicken cook for about 8 minutes total, flipping pieces half way through.
3. Wipe excess oil from pan and add peppers and onions. Cook until vegetables become soft, about 5 minutes. Add chicken back to the pan, and add half the sauce. Cook over high heat until sauce begins to thicken and become sticky. Add more sauce as desired. Serve over whole grain rice and garnish with green onions.