Sweet and Sour Chicken Pieces

Name: Sweet and Sour Chicken Pieces
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 (about 600 g) Chicken legs (washed, patted dry, chopped or deboned and cut into thick pieces); 1 tbsp Ginger (julienned); 2 Scallion (julienned); 0.5 Egg; a pinch Sesame oil; a pinch White pepper; 1/3 tsp Salt (marinade); 2 tbsp cornstarch, mixed in Egg (thick paste mixed with chicken pieces); 3 tbsp Zhejiang vinegar (sauce); 3 tbsp Water (sauce); 0.5 tbsp Ketchup (sauce, original said 'ketchup 0.5 tbsp', possibly a typo); 2.5 tbsp Sugar (sauce); 1 tsp Cornstarch (sauce); 1/4 tsp Salt (sauce)

A traditional Zhejiang-style sweet and sour chicken thigh dish with a tangy, sweet flavor.

45 min

Easy

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Ingredients

Chicken legs (washed, patted dry, chopped or deboned and cut into thick pieces) 2 (about 600 g)

Ginger (julienned) 1 tbsp

Scallion (julienned) 2

Egg 0.5

Sesame oil a pinch

White pepper a pinch

Salt (marinade) 1/3 tsp

Egg (thick paste mixed with chicken pieces) 2 tbsp cornstarch, mixed in

Zhejiang vinegar (sauce) 3 tbsp

Water (sauce) 3 tbsp

Ketchup (sauce, original said 'ketchup 0.5 tbsp', possibly a typo) 0.5 tbsp

Sugar (sauce) 2.5 tbsp

Cornstarch (sauce) 1 tsp

Salt (sauce) 1/4 tsp

Instructions

Marinate the chicken

Wash and pat dry the chicken legs, then chop them (or debone and cut the meat into thick pieces). Add the marinade ingredients and marinate for 20 minutes.

Coat with batter

Mix the egg with 2 tbsp cornstarch to form a thick paste, then add the chicken pieces and toss to coat evenly.

Deep-fry the chicken

Heat a flat pan or Chinese wok, add enough oil and heat until hot. Carefully place the chicken pieces in one by one, fry until cooked through, then remove and drain.

Stir-fry with sauce and serve

In the wok, add 1 tbsp oil and sauté the ginger until fragrant. Pour in the sauce mixture and bring to a boil, then add the fried chicken and toss to coat evenly. Transfer to a serving plate and top with the scallion strips.