Sweet and Sour Crispy Chicken
I came up with this Sweet and Sour Crispy Chicken after making the Double Fried Sticky Beef, as I loved the crispiness but wanted to apply it to chicken and add some veggies. Speaking of veggies, I like to use a red and an yellow bell pepper to have more colour in the dish. You can also add any veggie you like.
You can garnish it with some sesame seeds and/or sliced scallion. It goes well with some rice.
Concerning the potato starch, you can of course replace it with corn starch.
Ingredients for 3 portions
2 chicken breasts
1 cup of potato starch
2 bell peppers
For the marinade:
2 garlic cloves
2x2x2cm piece of ginger
1 teaspoon of sugar
3 tablespoon of soy sauce
1 teaspoon of sesame oil
For the sauce:
1/3 a cup of brown sugar
1/4 a cup of vinegar
1/4 a cup soy sauce
1 tablespoon of ketchup
1 teaspoon of Gochujang
Crush the garlic, grate the ginger and mix it with the remaining marinade ingredients.
Slice the chicken into long strips that are between 0.5 and 1cm wide and mix it with the marinade. Let marinate for 30 minutes.
While it marinates, prepare the sauce by mixing all the ingredients in a sauce pan and bring it to a simmer. Leave it to simmer until the chicken is fried.
Dice the onions and the bell peppers into bite size pieces.
When the chicken strips are marinated, add half a cup of starch to it and mix well. Separate the strips and let them rest for a couple of minute.
Preheat some oil at 190°C (or 380°F).
Roll the strips in the remaining starch and shake off any excess and deep-fry the strips in batches for 2 minutes.
After 2 minutes, remove the strips from the oil and let them rest on a cooling rack.
When all the strips have been fried a first time, fry them all once more for 1 minutes.
In a pan, preheat some oil on high heat and stir-fry the onion and bell pepper pieces for 3 minutes.
Add the fried chicken strips and the sauce. Mix well and serve.
Some sweet and sour crispy chicken with and without sesame seeds
The top shot