Chinese·non-vegetarian·medium

Korean Sweet n Sour Chicken

Name: Korean Sweet n Sour Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2.0 carrots; 2.0 lbs chicken breasts; 3.0 tbsp cider vinegar; 2.0 tbsp corn starch; 2.0 tbsp cornstarch; 1.0 cup edamame; 1.0 egg; 0.5 cup flour; 1.0 medium size onion; 0.25 cup pineapple juice; 2.0 tbsp soy sauce; 3.0 tbsp sugar; 4.0 servings vegetable oil; 1.0 cup water

Hey there, folks! Today I want to share with you my take on a classic dish: Korean Sweet n Sour Chicken. Here's what you'll need: carrots, chicken breasts, cider vinegar, corn starch, edamame, egg, flour, onion, and pineapple juice. Now, let's get cooking! Start by following the instructions on the source website for the full recipe. But let me tell you a little secret: one time, I accidentally used apple cider vinegar instead of regular cider vinegar in this recipe. Let's just say it added an interesting twist to the dish! Here's a pro tip for you: make sure to marinate the chicken in the pineapple juice for at least 30 minutes to really infuse it with that sweet flavor. This Korean Sweet n Sour Chicken is sure to be a hit at your dinner table. Enjoy the crispy chicken, tangy sauce, and fresh veggies - it's a flavor explosion in every bite! Happy cooking, and don't forget to have fun in the kitchen.

45 min(prep 20 + cook 25)

4 servings

350 kcal

4.1

Ingredients

carrots2.0
chicken breasts2.0 lbs
cider vinegar3.0 tbsp
corn starch2.0 tbsp
cornstarch2.0 tbsp
edamame1.0 cup
egg1.0
flour0.5 cup
onion1.0 medium size
pineapple juice0.25 cup
soy sauce2.0 tbsp
sugar3.0 tbsp
vegetable oil4.0 servings
water1.0 cup

Nutrition

350 kcalper serving

Protein25g29%

Carbs40g47%

Fat10g12%

Fiber3g3%

Sugar8g9%

Directions

1
Cut chicken breasts into bite-sized cubes. In a bowl, beat the egg and mix with 2 tbsp cornstarch and flour to create a batter. Coat chicken pieces in the batter.
2
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches until golden and cooked through, about 5-7 minutes. Drain on paper towels.
3
Slice carrots into thin rounds and dice the onion. In a small bowl, whisk together cider vinegar, pineapple juice, soy sauce, sugar, and water. Dissolve 2 tbsp cornstarch in 2 tbsp water to make a slurry.
4
In a wok or large skillet, heat 1 tbsp oil over medium-high heat. Sauté carrots and onion for 3 minutes until slightly tender.
5
Add edamame and cook for another 2 minutes. Pour the vinegar-pineapple mixture into the wok and bring to a simmer.
6
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
7
Add the fried chicken to the wok and toss to coat evenly with the sauce. Serve immediately over steamed rice.

#main course #dinner #easy Korean chicken recipes #crispy chicken with sweet sour sauce #lunch #chinese #homemade sweet and sour chicken #Korean chicken dishes #Chinese cuisine sweet and sour chicken #family-friendly chicken recipes #main dish #sweet and sour chicken with edamame #Korean Sweet n Sour Chicken recipe

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!