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Economical, Healthy and Easy Sweet and Sour Chicken

Economical, Healthy and Easy Sweet and Sour Chicken

The chunky chicken is tender and delicious. You can use any vegetables on hand or that's easy on your wallet. You can use any substitutes that suit your taste. This dish is also great for guests or to bring to a potluck.

Ingredients: about 4 servings

Chicken breast
1 large breast (300g with skin, 260 g without skin)
Marinade:
Sugar, sake, soy sauce, pepper, sesame oil (or vegetable oil)
See Step 3
▲ Katakuriko
3 tablespoons
Carrot
about 3 cm
Green bell pepper
2 small
Shiitake mushrooms
2
Onion
1/2 medium
Cooked bamboo shoot in water
1/2 (about 70 g)
Flavor:
★Sugar
2 1/2 tablespoons
★ Ketchup, soy sauce, vnegar
2 tablepoons each
★ Chinese soup stock
2 teaspoons
★Water
100 ml (1/2 cup)
Katakuriko + Water
1 tablespoon + 2 tablespoons
Salt and pepper
a small amount

Steps

1. Remove the skin and open up the thicker parts to make it all the same thickness. Cover with plastic wrap use the handle of a knife or a rolling pin to pound the meat. Remove the plastic wrap and pierce with a fork.
2. Cut into bite-sized pieces.
3. Put the chicken into a plastic bag and add 1/4 teaspoon (about 2 pinches) of sugar, 1 tablespoon each of soy sauce and sake, and 1 teaspoon of oil. Rub the seasoning into the meat for about 1 minute. Marinate for 10 minutes.
4. Meanwhile, cut the vegetables. Cut the onion in half horizontally and cut into 6-8 slices. Thinly slice the thicker part of the carrot into pieces of the same size as the onion.
5. Cut the shiitake, green pepper, and bamboo shoot to the same size of the onion.
6. Combine the ★ ingredients.
7. Prepare the katakuriko slurry.
8. Add the ▲ ingredients to the plastic bag from Step 2 and gently coat each piece of chicken evenly.
9. Fry the chicken in a good amount of oil until browned and crisp, then transfer to a dish. (If there are some burned areas left in the frying pan, wipe or wash it clean).
10. Add a little bit of oil to the frying pan from Step 9 and quickly saute the green peppers. When the peppers are coated well with oil, transfer to the same plate as the chicken. It's okay if they aren't completely cooked.
11. Add some more oil to the frying pan and saute the onion and carrots. Add the shiitake and bamboo shoot and continue sautéing.
12. Once the oil has coated the vegetables, add the ★ mixture and simmer for 3-4 minutes.
13. Swirl in the katakuriko slurry and stir. Once it has thickened, add the chicken and green peppers. Let simmer and then season with salt and pepper. Done.
14.
15. (If you have some time available, deep fry the vegetables. In that case, skip Step 10.)
16. It's easier to make if you prepare the dish until Step 6 the night before, cover it with plastic wrap, and store it in the refrigerator.

Story Behind this Recipe

In any case, if you make this dish, you can enjoy a delicious meal!
It's still good the next day if you want to put in a lunchbox. The seasoning of the chicken makes it tender and plump.
I used a lot of chicken so that there was enough for everyone. This flavor came as a result of browsing various recipe books.