Taiwanese-style Sweet and Sour Chicken with tender chicken and crispy bell peppers -Dinner on the table in 15 minutes . Skip takeout and make this skinny version of a takeout favorite!
Sweet and sour chicken is traditionally made using batter-fried chicken pieces in a sweet and sour sauce. This version is a cross between a Taiwanese-style and what you will find in a restaurant.
The recipe is specifically tailored to be gluten-free and carb-free for a carb-fit meal
Tips and Tricks for the Perfect Sweet and Sour Chicken Stir Fry
I learned how to make this sweet and sour chicken dish from my mother, who perfected this recipe over the years through trial and error. My mother was a scientist and loved using experimentation and hypothesis testing to improve her cooking over time.
Here are her pro tips:
- The cornstarch provides a coating that helps the chicken brown on the outside and stay juicy inside, plus it helps thicken the stir-fry sauce.
- The cornstarch also “velvets” the protein, “Velveting is essentially what makes chinese food chinese food. Cornstarch in combination with a light marinade of water, Shaoxing wine, soy sauce tenderizes even the toughest of chicken breasts, so you get the crispiness on the outside and the juicy tender bites on the inside. Just be sure to marinate for at least 10 minutes, preferably 30 minutes, to allow the marinade to really sink in.
- When cooking the chicken, be sure not to ovecrowd the pan! The chicken pieces need some space and love so that they crisp up rather than steam heat. It’s the key difference between a crispy chicken piece, and a soggy one.
- Seasonal vegetables can be added in. The best vegetables to include are ones that have a crunchiness, such as celery.
- If you prefer some heat, add in some of your favorite chili peppers or dried red pepper.
- Garnishing with peanuts or cashews, as long as you’re not serving to any guests with nut allergies.