We have a recipe request!!! Actually, we have a LOT of recipe requests, I’m just suuuuuper slow and I’m so sorry, but I am trying to get to them! … eventually.

This request was actually perfect, because I’ve been CRAVING American-style Chinese food lately, but I keep doing the whole, should I? I shouldn’t. Should I? I shouldn’t…

So a recipe request for sweet and sour chicken? TWIST MY ARM why don’t you.

I didn’t want to bother with deep frying and I was too lazy to bring out the wok, so this pan-fried version was perfect. We were really, really happy with how it turned out.

I’d say craving satisfied, but… now my husband wants me to make it again. Sooo… I guess we’ll have some orange chicken coming up soon?

Sweet and Sour Chicken

from Omnivore’s Cookbook

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1″ pieces
• 1 tbsp vegetable oil
• 1/2 teaspoon salt
• 2 tbsp ketchup
• 2 tbsp Shaoxing wine
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp water
• 1/2 tbsp cornstarch
• 1 egg, beaten
• 1/2 cup cornstarch
• 1/3 cup vegetable oil
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 bell pepper, chopped

Cooking Directions

1. Combine the chicken, 1 tbsp vegetable oil, and salt. Mix well, then let marinate 10-20 min.
2. Mix the ketchup, shaoxing wine, rice vinegar, soy sauce, brown sugar, water, and 1/2 tbsp cornstarch until fully combined. Set aside.
3. Add the beaten egg to the bowl with the chicken. Stir to mix well. Then add the 1/2 cup of cornstarch and stir to coat chicken.
4. Heat 1/3 cup vegetable oil in a heavy-duty skillet or wok until almost smoking. Add the chicken, spread it into a single layer, and cook 2-3 minutes, until golden-brown on the bottom. Flip, and cook another 2-3 minutes, until browned. Transfer to a plate, and set aside.
5. Add the garlic to the pan and cook until fragrant, then add the sauce mixture. Cook, stirring, until the sauce thickens enough to draw a line through it.
6. Add the cooked chicken, onion, and bell pepper to the pan with the sauce. Stir to coat, about 30 seconds. Transfer to a serving plate.
7. Serve with steamed white rice.

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