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:

Equipment:

Cooking instruction summary:

1. 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.
2. Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
3. 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.
4. 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).
5. 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.
6. 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