Korean Sweet n Sour Chicken
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Korean Sweet n Sour Chicken at home. This dairy free recipe serves 4 and costs $2.71 per serving. One serving contains 604 calories, 56g of protein, and 22g of fat. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have soy sauce, pineapple juice, vegetable oil, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is tremendous. If you like this recipe, take a look at these similar recipes: Korean Sweet n Sour Chicken, Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad, and Grilled Korean BBQ Short Rib Dogs with Sweet Peach Relish + Spicy Korean Slaw.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
•2 carrots, cut into thin pieces
2 lbs boneless chicken breasts, cut into strips
•3 tbsp cider vinegar
•2 tbsp corn starch (+ 2 tbsp water mixed together)
•2 tbsp cornstarch
•1 cup edamame
•1 beaten egg
•½ cup flour
•1 medium size onion, cut into strips
•1/4 cup pineapple juice (optional if available)
•2 tbsp soy sauce
•3 tbsp sugar
Vegetable Oil
•1 cup of water
Equipment:
paper towels
sauce pan
Cooking instruction summary:
- Cut the chicken into thin strips, about 1 or 2-inch pieces. Add soy sauce to the chicken for a short marination; mix well and set aside.
- Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
- Make batter by mixing the flour, cornstarch, water and beaten egg. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
- Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).
- To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water. Add desired vegetables and let simmer for about 5 minutes or until it thickens.
- On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.
Step by step:
1. Cut the chicken into thin strips, about 1 or 2-inch pieces.
2. Add soy sauce to the chicken for a short marination; mix well and set aside.
3. Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.Make batter by mixing the flour, cornstarch, water and beaten egg.
4. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water.
5. Add desired vegetables and let simmer for about 5 minutes or until it thickens.On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.
Nutrition Information:
covered percent of daily need
