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Easy sweet and sour chicken with crispy scallions

Easy sweet and sour chicken with crispy scallions

Based on 32 ratings
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Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/
"This is a simplified version of the beloved sweet and sour chicken without deep-frying, inspired by another recipe of mine: scallion oil noodles. With fried scallions, this dish boasts even more depth of flavor and a crispy contrast to the rich sauce. While chicken breast can be used, I prefer juicy chicken thigh for its texture (check out our how-to video on deboning chicken thighs)."
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
500 g
chicken thighs (boneless)
1 tsp
ginger
2 cloves
garlic
tbsp
soy sauce
2 tsp
starch
2
scallions
2 tbsp
raw sugar
3 tbsp
ketchup
tbsp
rice vinegar
2 tsp
sesame oil
2 tbsp
vegetable oil
1 tsp
white sesame seed (toasted, for garnish)
300 g
jasmine rice (cooked, for serving)
MetricImperial

Utensils

cutting board, knife, fine grater, liquid measuring cup, frying pan, spatula, chopsticks, paper towels

How-To Videos

See all
how-to-debone-chicken-thighs

How to debone chicken legs and thighs

how-to-prepare-garlic

How to prepare garlic

how-to-cut-green-onions

How to cut green onions

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal1390
Fat62 g
Protein55 g
Carb147 g
  • Step 1/ 4

    Cut the chicken into bite-sized pieces, add to a bowl. Grate ginger and half of the garlic in the bowl, then add ½ tbsp soy sauce, half of the starch (1 tsp), mix to combine and let marinate for approx. 10 min.
    • 500 g chicken thighs (boneless)
    • 1 tsp ginger
    • 1 clove garlic
    • ½ tbsp soy sauce
    • 1 tsp starch
    • cutting board
    • knife
    • fine grater

    Cut the chicken into bite-sized pieces, add to a bowl. Grate ginger and half of the garlic in the bowl, then add ½ tbsp soy sauce, half of the starch (1 tsp), mix to combine and let marinate for approx. 10 min.

  • Step 2/ 4

    In the meantime, cut the scallion lengthwise in half, then cut into 5 cm/2 in. strips. To make the sauce:  in a measuring cup, mix the remaining soy sauce with sugar, ketchup, rice vinegar and sesame oil. Grate in the remaining garlic, mix to combine.
    • 2 scallions
    • 3 tbsp soy sauce
    • 2 tbsp raw sugar
    • 3 tbsp ketchup
    • tbsp rice vinegar
    • 2 tsp sesame oil
    • 1 clove garlic
    • liquid measuring cup

    In the meantime, cut the scallion lengthwise in half, then cut into 5 cm/2 in. strips. To make the sauce: in a measuring cup, mix the remaining soy sauce with sugar, ketchup, rice vinegar and sesame oil. Grate in the remaining garlic, mix to combine.

  • Step 3/ 4

    In a big frying pan, heat the vegetable oil over medium-high heat until hot. Add the scallion strips, fry until the green part of the scallion starts to turn brown and crispy, for approx. 5 min. Then fetch it out, set aside on a plate lined with paper towel, and leave the oil in the pan. In the same pan, heat the oil again, then add the marinated chicken chunks, fry until the chicken pieces are light golden, for approx. 5-7 min.
    • 2 tbsp vegetable oil
    • frying pan
    • spatula
    • chopsticks
    • paper towels

    In a big frying pan, heat the vegetable oil over medium-high heat until hot. Add the scallion strips, fry until the green part of the scallion starts to turn brown and crispy, for approx. 5 min. Then fetch it out, set aside on a plate lined with paper towel, and leave the oil in the pan. In the same pan, heat the oil again, then add the marinated chicken chunks, fry until the chicken pieces are light golden, for approx. 5-7 min.

  • Step 4/ 4

    Add the sauce and coat the chicken chunks evenly in the sauce. Let simmer for approx. 3 min. and add the other half of starch (1 tsp). Let simmer for 2 more min. until the sauce is thick and sticks to the chicken. Transfer to the serving plate and sprinkle with toasted sesame seeds. Garnish with crispy scallion and serve immediately with steamed jasmine rice.
    • 1 tsp white sesame seed (toasted, for garnish)
    • 300 g jasmine rice (cooked, for serving)

    Add the sauce and coat the chicken chunks evenly in the sauce. Let simmer for approx. 3 min. and add the other half of starch (1 tsp). Let simmer for 2 more min. until the sauce is thick and sticks to the chicken. Transfer to the serving plate and sprinkle with toasted sesame seeds. Garnish with crispy scallion and serve immediately with steamed jasmine rice.

  • Enjoy your meal!

    Easy sweet and sour chicken with crispy scallions

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