Fast Sweet and Sour Chicken Stir Fry
Make sweet and sour chicken at home in 30 minutes or less. No need for takeout menus anymore! Chicken is battered and fried to perfection and then served in a sweet and sour sauce.
Servings: 4 people
Calories: 374kcal
Equipment
Ingredients
Fried Chicken
- 1 lb chicken thighs boneless, skinless, cut into 1 inch pieces, see note 1
- 2 tsp sesame oil
- 1 tsp shaoxing wine optional but recommended
- ¼ cup all purpose flour
- ¼ cup corn starch see note 2
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chicken bouillon powder optional, see note 3
Stir Fry
- ½ yellow onion cut into large chunks, see note 4
- 1 green bell pepper small, cut into large chunks
- 1 red bell pepper small, cut into large chunks
- 2 cloves garlic minced
- 2 tbsp oyster sauce see note 5
- 1 tbsp rice wine vinegar see note 6
- 1 tbsp granulated sugar
- 1 tbsp corn starch
- ¼ cup water
Instructions
- Add 1 lb of chicken thighs to a bowl. Drizzle the sesame oil and shaoxing wine over the chicken.
- Mix all the ingredients from flour through chicken stock powder together. Coat the chicken in the flour mixture.
- Heat oil over medium heat for 5 minutes. Make sure the oil comes 1/2 inch up the sides of the pan. Fry the chicken pieces until they are brown on all sides. See picture above for reference. Once done, empty onto a plate and set aside.
- Heat 2 tablespoons of oil over high heat. Add the onion and saute for 1-2 minutes until it becomes shiny.
- Add the green bell pepper, red bell pepper, and minced garlic. Saute until soft (3-5 minutes).
- Add the oyster sauce and sauté for 1-2 minutes.
- Mix the corn starch with the water to make a corn starch slurry. Add the vinegar, sugar, and corn starch slurry to the pan. Cook for another 1-2 minutes until the sauce thickens.
- Pour the cooked vegetables over the fried chicken from step 3 and mix until the chicken is coated in the sauce.
- Garnish with green onions (optional) and enjoy!
Notes
- Chicken substitutes. You can use any cut of chicken you want. Chicken breast works well for this recipe.
- Corn starch substitute. Corn starch can be substituted with tapioca starch.
- Chicken bouillon substitute. In testing, I used dashi powder and loved the results.
- Yellow onion substitute. A good substitute for yellow onion is white onion.
- Oyster sauce substitute. A very good substitute for oyster sauce is vegan oyster sauce which is made with mushrooms and gluten free.
- Rice wine vinegar substitute. Substitute with apple cider vinegar or white distilled vinegar.
- Sweet and sour chicken should be stored in an airtight container in the fridge for up to 3 days.
- For more tips and tricks, refer to the blog post!
Nutrition
Serving: 2cups | Calories: 374kcal | Carbohydrates: 25g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1092mg | Potassium: 395mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1133IU | Vitamin C: 64mg | Calcium: 58mg | Iron: 2mg