Crispy Sweet and Sour Chicken

Ingredients

• 1 lb Boneless chicken breast or thighs (Cut into small bite-sized pieces)
• 0.5 tsp Salt for the marinade
• 1 tsp Sugar for the marinade
• 0.25 tsp Ground white pepper
• 0.5 tsp Garlic powder
• 1 tbsp Rice wine (Optional; may be omitted)
• 2 dientes Fresh garlic (Finely chopped)
• 0.25 pieza Onion (Cut into bite-sized pieces)
• 0.5 pieza Red bell pepper (Cut into small pieces)
• 0.5 pieza Green bell pepper (Cut into small pieces)
• 1 pieza Scallion (Cut into 5 cm sections; separate the white part from the green leaves)
• 2 tbsp Cornstarch for the slurry
• 3 tbsp Cold water for the cornstarch slurry
• 0.5 cup Cornstarch for the batter
• 0.5 cup All-purpose flour (All-purpose)
• 0.25 tsp Baking soda
• 0.5 cup Water for the batter (Add gradually until smooth)
• 1 tsp Vegetable oil for the batter
• 0.5 L Vegetable oil for frying and stir-frying (Most of it will be discarded; only a small amount is absorbed)
• 1 tsp Sugar for stir-frying
• Salt for stir-frying (A pinch)
• 0.5 cup Ketchup
• 3 tbsp Sugar for the sauce
• 2 tbsp Soy sauce
• Salt for the sauce (A small amount, to taste)
• 1 tsp Sesame oil (Add at the end, with the heat off)
• 2 tbsp Rice vinegar (Add at the end to preserve its flavor)

Steps

1. 1

   Cut the chicken into small pieces and place them in a bowl. Add the salt, sugar, white pepper, garlic powder, and optional rice wine. Mix thoroughly to coat each piece and marinate for 15 minutes.

2. 2

   While the chicken marinates, finely chop the garlic. Cut the onion and bell peppers into small pieces. Cut the scallion into sections approximately 5 cm long and separate the white part from the green leaves.

3. 3

   In a small bowl, mix the cornstarch with the cold water until completely dissolved and lump-free.

4. 4

   In another bowl, mix the cornstarch, flour, baking soda, water, and vegetable oil until a smooth, uniform batter forms that is thick enough to coat the chicken.

5. 5

   When the marinade is complete, add the chicken to the batter. Mix until all the pieces are evenly coated.

6. 6

   Heat enough oil in a deep pot to reach 350 °F (175 °C). Add the chicken pieces one at a time, without overcrowding the pot; work in batches if necessary.

7. 7

   Fry the chicken without moving it for the first minute so the coating can set. Then carefully separate any pieces that have stuck together.

8. 8

   Reduce or adjust the heat to keep the oil close to 330 °F (165 °C). Continue frying until the chicken is cooked and the coating is lightly golden, approximately 3 minutes total depending on the batch.

9. 9

   Remove the chicken and let it rest on a rack or paper towels for 5 to 10 minutes. Reheat the oil to 400 °F (205 °C).

10. 10

    Fry the chicken again for about 30 seconds, until the exterior is crispier. Remove it and set it aside.

11. 11

    Heat a little oil in a wok or large skillet over medium-high heat. Add the sugar and a pinch of salt.

12. 12

    Immediately add the white part of the scallion, the bell peppers, and the onion. Stir-fry for 1 minute, just until the raw flavor is gone, then remove them from the skillet.

13. 13

    If necessary, add a little more oil and lower the heat. Add the chopped garlic and stir-fry briefly, approximately 20 to 30 seconds, until fragrant, being careful not to let it burn.

14. 14

    Add the ketchup, sugar, soy sauce, and a small amount of salt. Mix until all the ingredients are combined.

15. 15

    Pour in the cornstarch slurry. Cook, stirring, until the sauce comes to a boil and thickens enough to coat the back of a spoon.

16. 16

    Turn off the heat. Stir in the sesame oil and rice vinegar; add the vinegar at the end to prevent it from losing its flavor during boiling.

17. 17

    Return the stir-fried scallion, bell peppers, and onion to the skillet. Also add the green scallion leaves.

18. 18

    Add the crispy chicken and toss or gently shake the skillet until all the pieces are coated with the sauce. Serve immediately.

Notes

The transcription contains a repetition and a confusing phrase about the frying times; it was interpreted as a first fry until the chicken is cooked, followed by a 5 to 10 minute rest and a second fry for 30 seconds. Verify that the center of the chicken reaches 165 °F (74 °C). Serve immediately to preserve the crispy texture.

Nutrition per serving

• main course
• Asian cuisine
• chicken
• sweet and sour
• crispy
• fried
• with vegetables
• family meal