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Sweet & Sour Chicken
INGREDIENTS:
2 lbs boneless skinless chicken thighs, cut bite-sized
1/4 cup water
1 tsp Jamaican all-purpose seasoning
1/2 tsp baking soda
1 large egg
1/2 cup corn starch
1 tbsp neutral oil
More neutral oil for frying
Sauce:
1/2 cup ketchup
1/2 cup water
2 tbsp sugar
2 tbsp white vinegar
Juice of 1 whole orange (or more traditionally, 1/2 cup pineapple juice)
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp dark mushroom soy sauce
1 tsp sesame oil
1 tsp garlic paste
1 tsp ginger paste
1 tbsp Jamaican pickapeppa sauce (optional)
1/2 green bell pepper, large diced
1/2 red bell pepper, large diced
1/2 red onion, large diced
1 scallion stalk, chopped (save greens for garnish)
Optional: sesame seeds for garnish
INSTRUCTIONS:
1) Add ¼ cup water, all-purpose seasoning, and baking soda to the chicken. Mix until the water is absorbed. Then, mix in the egg, ½ cup cornstarch, and 1 tbsp oil. Allow to sit for at least 30 minutes up to overnight in the fridge.
2) Combine the ketchup, ½ cup water, sugar, white vinegar, orange juice, 1 tbsp cornstarch, soy sauce, dark soy sauce, sesame oil, ginger paste, garlic paste, and optional Pickapeppa sauce in a measuring cup. Mix very well until the sauce is smooth.
3) Heat neutral oil—enough to cover the chicken pieces—in a medium dutch pot/oven to 375 degrees F. Fry the chicken in batches for 5-6 minutes. Remove and set to drain on a wire rack. Then, fry again for another 5-6 minutes until golden brown and crispy. Drain again on a rack.
4) In a pan, sauté the bell peppers, onion, and scallion over medium heat until slightly softened (about 2 minutes). Turn down the heat to medium-low, then pour in the sauce and immediately stir until the sauce starts to thicken.
5) Once the sauce thickens to your liking, cut the heat. Toss the chicken in the sauce, and serve hot.
Recommendation: Serve with vegetable fried rice. The recipe is in my Island Soul Recipes Vol. 1 e-cookbook.
