A sweet and sour chicken recipe submitted by a reader. Feel free to adjust the recipe according to your own tastes as desired.
This recipe for Sweet and Sour Chicken serves 3 to 4.
Prep Time: 35 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pound chicken breasts, cut julienne-style into thin strips
- Marinade:
- 1 teaspoon soy sauce
- 4 teaspoons chili sauce
- 2 teaspoons vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/2 teaspoon ajinomoto (MSG) - optional, add or leave out as desired
- 1 teaspoon hot sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 teaspoon cornstarch
- Other:
- 1/2 cup ketchup (catsup)
- 1 teaspoon crushed dried red chilies
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for stir-frying, or as needed
- 1 teaspoon finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 teaspoon dark soy sauce
- 4 green chilies, deseeded and thinly sliced
- 4 teaspoons vinegar
- 2 teaspoons sugar
Preparation:
1. In a bowl, combine all the marinade ingredients with the chicken, adding the cornstarch last. Marinate the chicken in the refrigerator for 30 minutes.
2. In a small bowl, stir together the ketchup, dried red chilies, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat the oil in the wok. When the oil is hot, add the chopped ginger and garlic. Stir for 10 seconds, until aromatic.
3. Add the marinated chicken. Stir-fry on high heat until it is 80 percent cooked through.
4. Add the ketchup and chilies mixture to the pan.
5. Add the dark soy sauce, stir-fry briefly, then add the chopped green chilies, vinegar, and sugar.
6. Mix for about 30 seconds to combine all the ingredients. Serve hot with boiled or garlic rice.
Reader-submitted recipe, submitted by Qaasu. Used with permission.
2. In a small bowl, stir together the ketchup, dried red chilies, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat the oil in the wok. When the oil is hot, add the chopped ginger and garlic. Stir for 10 seconds, until aromatic.
3. Add the marinated chicken. Stir-fry on high heat until it is 80 percent cooked through.
4. Add the ketchup and chilies mixture to the pan.
5. Add the dark soy sauce, stir-fry briefly, then add the chopped green chilies, vinegar, and sugar.
6. Mix for about 30 seconds to combine all the ingredients. Serve hot with boiled or garlic rice.
Reader-submitted recipe, submitted by Qaasu. Used with permission.
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