Korean Sweet n Sour Chicken
Korean Sweet n Sour Chicken requires roughly 30 minutes from start to finish. One serving contains 604 calories, 56g of protein, and 22g of fat. This recipe serves 4 and costs $2.71 per serving. A mixture of sugar, soy sauce, cider vinegar, and a handful of other ingredients are all it takes to make
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 carrots
- 2 lbs chicken breasts
- 3 tbsp cider vinegar
- 2 tbsp corn starch
- 2 tbsp cornstarch
- 1 cup edamame
- 1 egg
- 0.5 cup flour
- 1 medium size onion
- 0.25 cup pineapple juice
- 2 tbsp soy sauce
- 3 tbsp sugar
- 4 servings vegetable oil
- 1 cup water
Instructions
- 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.