Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 egg
- 1/2 cup milk
- Vegetable oil, for frying
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
- Green onions, sliced (optional)
Special equipment needed:
- Deep fryer or large pot for frying
- Thermometer for checking oil temperature
Step-by-step instructions:
1. In a medium bowl, mix together flour, salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together egg and milk.
3. Dip chicken pieces into the egg mixture, then coat in the flour mixture.
4. Heat vegetable oil in a deep fryer or large pot to 350°F.
5. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
6. While chicken is frying, make the sweet and sour sauce. In a small saucepan, combine ketchup, rice vinegar, brown sugar, and soy sauce. Cook over medium heat, stirring occasionally, until sugar has dissolved.
7. In a small bowl, whisk together cornstarch and water. Add to the saucepan and stir until sauce has thickened.
8. Serve fried chicken with sweet and sour sauce and sliced green onions, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or bone-in chicken pieces.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add chopped garlic and ginger to the sweet and sour sauce for extra flavor.
- Make a spicy version of the sauce by adding sriracha or red pepper flakes.
- Serve with steamed rice or noodles for a complete meal.
Tips and tricks:
- To keep the fried chicken crispy, place it on a wire rack after frying instead of on a paper towel.
- Use a thermometer to check the oil temperature and adjust the heat as needed.
- Double coat the chicken by dipping it in the egg mixture and flour mixture twice for extra crispy coating.
Storage instructions:
- Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat fried chicken, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fried chicken and sweet and sour sauce in separate bowls for dipping.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the chicken is not crispy, make sure the oil is hot enough and the chicken is not overcrowded in the fryer.
- If the sweet and sour sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Use caution when frying with hot oil.
Food history:
- Taiwanese fried chicken is a popular street food in Taiwan, often served with a variety of sauces.
Flavor profiles:
- Crispy, savory, and slightly spicy fried chicken paired with a sweet and tangy sauce.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Taiwanese