Sweet and Sour Chicken

I made this dish the other night. I always forget that making Japanese or Chinese food takes longer than you think. A few steps. This recipe is a win. Simple, a few steps, but worth it. This serves 4 with some side dishes and rice.

  • 1 lb boundless skinless thighs (I used with skin, and it is fine)
  • 2 tbsp sake
  • 4 tbsp soy sauce
  • 2 tsp finely grated ginger
  • 1/2 cup cornstarch and 1 tsp
  • 1/2 cup canola or grapeseed oil
  • 1 medium carrot cut into 1″ pieces
  • 1/2 sweet onion cut into 1/4″ slices
  • 1/4 cup balsamic vinegar
  • 2 tbsp sugar
  • 2 tbsp mirin
  • 1 red pepper cut into 1/2″ pieces

Cut up the chicken into 1″ cubes and combine with 2 tbsp soy sauce, sake and ginger. Put this in a ziplock bag and let marinate in the fridge for at least 30 minutes and up to 1/2 day.

When ready, drain the chicken and discard the marinade. Transfer to a medium bowl and sprinkle the cornstarch over the chicken, making sure that each piece is evenly coated.

Line a large plate with paper towels. In a non-stick medium skillet (with a lid), heat the oil until it shimmers, then add the chicken one layer at a time until golden brown, about 3 minutes. Flip and brown each side. Lay the chicken on the paper towels to drain.

Now add the carrots to the skill and stir until golden, about 3 minutes. Put the carrots on the paper towels too. Pour out the oil and add just a little more before adding in the onions until soft. About 3 minutes, and add the peppers about one minute into the onions to soften.

Add the balsamic vinegar sugar, mirin, remaining 2 tbsp soy sauce, and 1/4 cup of water in a small bowl. Return the chicken and carrot to the onions and pepper, stir in the sauce, cover the skillet, and simmer for about 5 minutes.

In a small bowl, combine 1 tsp cornstarch with 2 tsp water to make a slurry. Add the slurry to the dish, stirring constantly until thickened.

Serve with rice!