Sweet and Sour Chicken

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

  • 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.

Sub to my YouTube channel and follow me on TikTok or Instagram to get notified whenever we have new videos!

Links in this post may be affiliate posts. If you buy an item through an affiliate link, I get a small fee, which helps support this blog!