Easy sweet and sour chicken with crispy scallions

Step 1/4

• 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

• 2 scallions
• 3 tbsp soy sauce
• 2 tbsp raw sugar
• 3 tbsp ketchup
• 1½ 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

• 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

• 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!