Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp cornstarch, mixed with 1 tbsp water
- 2 tbsp green onions, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Tongs
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cut the chicken thighs into bite-sized pieces and set aside.
2. In a mixing bowl, combine the cornstarch, all-purpose flour, salt, and black pepper. Mix well.
3. Add the chicken pieces to the flour mixture and toss to coat evenly.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Add the chicken pieces to the skillet and cook until golden brown and crispy, about 5-7 minutes. Use tongs to flip the chicken pieces occasionally.
6. Remove the chicken from the skillet and set aside on a plate lined with paper towels.
7. In the same skillet, add the red and green bell peppers, onion, garlic, and ginger. Cook for 2-3 minutes until the vegetables are slightly softened.
8. In a separate bowl, whisk together the water, white vinegar, ketchup, brown sugar, and soy sauce.
9. Pour the sauce into the skillet with the vegetables and bring to a simmer.
10. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
11. Return the chicken to the skillet and toss to coat with the sauce.
12. Garnish with chopped green onions (optional) and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 50g
Protein: 25g
Sodium: 900mg
Sugar: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or broccoli.
Variations:
- Add pineapple chunks for a tropical twist.
- Use shrimp instead of chicken for a seafood version.
- Make it spicier by adding chili flakes or hot sauce.
Tips and tricks:
- Make sure the chicken pieces are evenly coated with the flour mixture to ensure a crispy texture.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the bottom.
- Double the sauce recipe if you prefer a saucier dish.
- Serve with steamed rice or noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sweet and Sour Ayam Goreng in a large serving dish with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not crispy enough, increase the cooking time or temperature.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Ayam Goreng is a popular Indonesian dish that translates to "fried chicken". It is often served with rice and a spicy sambal sauce.
Flavor profiles:
Sweet and sour, savory, crispy
Serving suggestions:
Serve hot as a main dish with steamed rice or noodles.
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Region: Indonesian