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Restaurant-style crispy juicy sweet and sour chicken without deep frying or a wok! {Gluten Free Adaptable}

Sweet and Sour Chicken (Without Deep-Frying)

4.98 from 44 votes
Restaurant-style crispy juicy sweet and sour chicken without deep frying or a wok! {Gluten Free Adaptable}
To make this dish gluten free, make sure you use a gluten free ketchup. Replace soy sauce with tamari or coconut amino, and replace Shaoxing wine with dry sherry.
Prep Time: 15 mins
Cook Time: 15 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 2 to 3 servings
Author: Maggie Zhu

Ingredients

  • 1 pound (450 grams) boneless skinless chicken thighs (or breasts), cut to 1-inch (2-cm) pieces
  • 1 tablespoon vegetable oil
  • 1 egg , beaten
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch

Sauce

  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce (or soy sauce)
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 1/2 tablespoon cornstarch

Stir-fry

  • 1/3 cup peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 1/2 small white onion , chopped
  • 1 bell pepper , chopped (I used a mix of colors in this recipe)

Instructions

  • Mix all the sauce ingredients in a small bowl and set aside.
  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic. Cook and stir a few times until it releases its fragrance.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
  • Add back the chicken pieces, white onion, and bell peppers. (*Footnote 1) Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
  • Serve hot as main over steamed rice.

Notes

  1. This recipe yields very crispy veggies that are only briefly cooked, to retain their vibrant colors. If you prefer your veggies to cook more, add them right after the garlic. Then stir and cook for 1 to 2 minutes before adding the sauce.

Nutrition

Serving: 1serving, Calories: 432kcal, Carbohydrates: 22.4g, Protein: 22.4g, Fat: 27.3g, Cholesterol: 138mg, Sodium: 914mg, Potassium: 745mg, Fiber: 1g, Sugar: 9.6g, Calcium: 2mg, Iron: 9mg