Korean Sweet & Sour Chicken
eatoplan
December 11, 2024
This Korean Sweet & Sour Chicken is a crispy, golden delight coated in a perfectly balanced sweet and tangy sauce. The marinated chicken strips are battered and fried until crunchy, with an optional double-fry method for extra crispiness.
The signature sauce, made from soy sauce, vinegar, sugar, and a cornstarch slurry, is simmered with vibrant vegetables until thick and glossy. Poured over the crispy chicken, this dish delivers a delicious contrast of textures and flavors, making it a must-try for anyone who loves a bold, restaurant-style Korean dish! Serve with steamed rice or noodles for a complete, satisfying meal.
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Ingredients:
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| 2 carrots cut into thin pieces | |
| 2lbs chicken breasts boneless, cut into strips | |
| 3tbsp cider vinegar | |
| 2tbsp corn starch mixed | |
| 2tbsp cornstarch | |
| 1cup edamame | |
| 1 egg beaten | |
| 0.5cup flour | |
| 1medium size onion cut into strips | |
| 0.25cup pineapple juice (optional if available) | |
| 2tbsp soy sauce | |
| 3tbsp sugar | |
| 4servings vegetable oil | |
| 1cup water |
Directions
1.
Prepare the Chicken
1. Cut the chicken into thin strips, about 1 to 2 inches long. | 2. Add soy sauce to the chicken, mix well, and let it marinate briefly. Set aside.
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2.
Prepare the Vegetables
Cut your desired vegetables (e.g., bell peppers, carrots, or onions) into large bite-sized pieces. Set aside.
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3.
Make the Batter
1. In a mixing bowl, combine flour, cornstarch, water, and a beaten egg to form a thick batter. | 2. Adjust with more flour if needed to achieve a coating consistency.
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4.
Fry the Chicken
1. Heat vegetable oil in a deep pan or fryer to medium-high heat. | 2. Dip the marinated chicken strips into the batter, ensuring they're well-coated. | 3. Fry the strips in batches for 3–4 minutes, or until golden brown and cooked through. | 4. Place fried chicken on a paper towel-lined plate to remove excess oil. | 5. For extra crispiness, increase the oil temperature slightly and fry the chicken a second time for about 2 minutes (optional).
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5.
Make the Sauce
1. In a saucepan, combine 1 cup of water, 3 tablespoons vinegar, 3 tablespoons sugar, and 2 tablespoons soy sauce. | 2. Bring to a rapid boil, then stir in a cornstarch slurry (made with cornstarch and water) to thicken the sauce. | 3. Add the prepared vegetables to the sauce and simmer for about 5 minutes, or until the sauce thickens and the vegetables are tender-crisp.
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6.
Assemble and Serve
1. Arrange the fried chicken strips on a large plate. | 2. Pour the sweet and sour sauce with vegetables over the chicken. | 3. Serve immediately while warm, optionally with steamed rice or noodles.
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