Wandering Chopsticks: Vietnamese Food, Recipes, and More: Chinese Sweet and Sour Chicken

I think there's a misperception that Chinese dishes that are popular in the United States aren't "authentic." Or maybe the misperception is that they aren't tasty? I have to admit, the overly battered and goopy dishes can be a bit much, but a light touch with the batter and the sauce and you can get an "authentic" and tasty dish. I think "authenticity" is debateable anyway.

Even though it is very popular, Chinese Sweet and Sour Chicken is an authentic Chinese dish. It's best eaten fresh, of course, when the sauce isn't so heavy that it makes the crispy fried chicken pieces soggy. The "sweet" is achieved with fresh pineapples and orange or pineapple juice and ketchup in the sauce; the "sour" is through the use of vinegar. A bit of soy and Worchestershire sauces round out the flavors.

I marinated the chicken pieces before dipping them into the batter and deep-frying so there is flavor throughout the dish, and not because of the sauce. While you can certainly skip the batter and deep-fry and make this a sweet and sour chicken stir-fry, it's the crunchy sweet sour chicken that's the whole point, if I do say so myself.

Chinese Sweet and Sour Chicken

For two servings as a meal, or four servings as a side, you'll need:

2 boneless chicken thighs and drumsticks or breasts, cut into bite-sized pieces
1 tblsp soy sauce
1 tsp salt
1/2 tsp sugar
1 green bell pepper, large dice
1 red bell pepper, large dice
1/4 pineapple, large dice

For the sauce:
1/3 cup orange or pineapple juice
1/4 cup ketchup
1/4 cup rice vinegar
1 tblsp soy sauce
2 tsp Worchestershire sauce
2 tsp corn starch dissolved in 1/2 cup cold water

For the batter:
1/2 cup all-purpose flour
1/2 cup corn starch
1 cup cold water
1 egg
Oil for deep-frying

Optional:
2 tsp or more Sriracha added to the sauce if you want a spicy kick

Debone 2 chicken thighs and drumsticks or breasts and cut into bite-sized pieces. Save the bones for making soup. Marinate the chicken pieces in 1 tblsp soy sauce, 1 tsp salt, and 1/2 tsp sugar. Set aside.

In a small saucepan on medium-low heat, add 1/3 cup orange or pineapple juice, 1/4 cup ketchup, 1/4 cup rice vinegar, 1 tblsp soy sauce, 2 tsp Worchestershire sauce, and 2 tsp corn starch dissolved in 1/2 cup cold water.

While the sauce is simmering, dice a green bell pepper, a red bell pepper, and 1/4 pineapple. Set aside.

Make the batter for the chicken by mixing 1/2 cup of all-purpose flour, 1/2 cup cornstarch, 1 cup cold water, and 1 egg. Deep-fry on medium heat until golden. Put the chicken pieces on a rack to drain excess oil.

After about 15 to 20 minutes, the sauce will have thickened like so. Turn off the heat when the sauce has thickened to your liking.

When the chicken pieces are all fried and drained and the sauce is done, you're ready to put it all together.

In a large pan or wok on medium-high heat, drizzle a bit of oil and add the diced bell pepper first.