Asian cuisine is either a hit or miss in my household; unfortunately, most recipes in the past have been “flops”. Balance and moderation is key when using Asian ingredients, especially if it involves zazzy (yes, that is the word I meant to use) rice wine vinegar and meticulously mixing sweet, tangy, and salty flavors.
This recipe pairs wonderfully with Cauliflower Fried Rice.
- 3/4 c. sugar
- 1/2 c. apple cider vinegar
- 2 Tbsp. soy sauce
- 1 tsp. garlic powder
- 1/2 tsp. onion salt
- 1/4 c. ketchup
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
- 4 boneless skinless chicken breasts, cut into 1 x 1.5 in. pieces
- 1/3 c. corn starch
- 1/4 c. canola oil
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 small sweet onion, cut into large pieces
- In a small saucepan, combine the sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup. Over medium-high heat, whisk occasionally until the mixture begins to boil. In a small bowl, whisk together the 1 Tbsp. of cornstarch and cold water. Add to the sauce while whisking and lower heat to very low heat.
- In a large electric skillet, add in the oil over high heat. *I use an electric skillet because it offers a larger cooking area compared to the small circle heating unit on the stove.
- In a gallon-sized Ziploc bag, combine the 1/3 c. cornstarch and the chicken pieces. Seal the bag and toss until all chicken surfaces are covered. In batches, add the cornstarch coated chicken to the oil. Once the chicken is crispy on all sides and cooked through, transfer to a 9×13″ glass baking dish. Sprinkle with salt while the chicken is still wet with oil. Continue until all chicken is cooked. Leave about 2 Tbsp. of oil in the bottom of the skillet and toss in peppers and onions. Cook just enough to slightly soften the outside.
- Add chicken back in and toss to warm. Add in about half of the sweet and sour sauce to the chicken and stir until coated. I recommend only adding half and allowing guests to add more to their liking since it is a strong sauce. Or all the sauce can be served on the side.
Yields approximately 8 servings.
Eat, Bork, and Be Merry!