Sweet and Sour ChickenYUMMLY
Now you can make tender, juicy, and crispy restaurant-style sweet and sour chicken at home! This gorgeous version includes colorful, tender-crisp bell peppers and just the right amount of fruity, craveable sauce to serve with a side of rice. For the lightest results, you'll need to cook the chicken in 1 to 1 1/2 inches of oil. If you have a wok, which is deep and tapers, that only translates to about 3 cups oil; you can use a Dutch oven instead, but you'll need more oil. The recipe, which makes 6 cups, is a Yummly original created by Diana Kuan.
- Cut bell peppers into 1-inch pieces. Peel ginger and grate it until you have about 1/2 tsp. Slice scallions into 1/4-inch thick pieces, separating the white stalks and green tops. Set vegetables aside. Cut chicken into 1-inch pieces, then set aside.
- Prepare sauce: In a small bowl, stir together orange juice, ketchup, soy sauce, rice vinegar, and agave. Taste and add a little more vinegar if you’d like it more sour. Set aside.
- Begin heating oil: Pour oil into a wok or heavy-bottomed pot to a depth of 1 1/2 inches for a wok or 1 inch for a pot. Set the pan over medium-high heat and heat oil to 350°F on a deep-frying thermometer or instant-read thermometer.
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|Calories460Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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