Sweet and Sour Chicken
We use chicken thighs for this recipe since they are so versatile, but you can substitute with drumsticks, etc.
If you like hot spices, add 1/2 of a small Thai hot chili to the sauce. Our kids don't like their food too spicy, so instead, we add crushed red chili flakes to our served dish.
If you like hot spices, add 1/2 of a small Thai hot chili to the sauce. Our kids don't like their food too spicy, so instead, we add crushed red chili flakes to our served dish.
Servings: 4
Ingredients
- 6 each chicken thighs bone-in with skin
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 6 tablespoons rice vinegar
- 1 cup pineapple juice
- 2 tablespoons cornstarch
- 1 large carrott thinly sliced
- 1 cup green beans
- 1 small onion sliced
- 1/4 cup red bell pepper diced
- 1/2 small Thai hot pepper diced OPTIONAL
- 1 large garlic clove minced
- Rice
Instructions
- Preheat oven to 375°F
- Heat a little cooking oil in a cast iron frying pan over medium-high heat. Cook chicken until golden brown on both sides (about 5 minutes per side). Place the chicken in the cast iron pan into the preheated oven for 20 minutes.
- In another frying pan (deep sides), add about an inch of lightly salted water and bring to a boil over high heat. Add the beans and carrots and cook until just tender. Drain and set the vegetables aside in a bowl.
- While the vegetables are cooking, mix the remaining ingredients (for sauce) into a small bowl and set aside.
- Heat a little cooking oil over medium heat in the second frying pan. Add onion and red bell pepper and cook while stirring until softened. Add the sauce, vegetables and cooked chicken to the pan. Simmer, stirring regularly until sauce thickens.
- Serve over rice of your choice, we prefer Calrose rice (sticky rice).