Easy, quick, delicious. The 3 ingredients for a perfect lazy weeknight meal. Just like this sweet & sour pan-fried chicken! Incredibly juicy pan-fried chicken thighs with a thick, luscious, sweet and sour sauce that keeps you coming back for more. And all that within 30 minutes. Can we say winner, winner, chicken dinner!?
Another Saucey Recipe!
Sweet and sour sauce is, for us, the king of all Asian sauces. It goes perfectly well with pretty much any protein. Chicken, beef, pork, fish, shrimps? Any protein, you name it, and you best believe we gonna pour some sweet and sour sauce all over that!
And yes, if you’ve been folowing our blog, you’d realize how obsessed we are with sauces. We just can’t help it. It’s winter where we live and we just feel like bundling up on the couch with a bowl of hot steamed white rice and oh yes, you know it, some saucey dish to pour over the rice.
The idea for this recipe came to mind the other day as we came home from work and basically had no energy whatsoever to make dinner. And please, don’t even get me started on washing dishes. Always almost tempted to just make cup ramen noodles every weeknight for dinner.
So we came up with this recipe: sweet and sour pan-fried chicken! Made with simple ingredients that we always have in our Asian pantry. So practical, economical, yet super delicious!
We added some chili black bean sauce in the sauce for a bit more depth in the flavours. But if you don’t have it, it can be left out and you can still have a delicious sweet and sour sauce! You can find the chili black bean sauce in the aisles where they have all the sauces and pastes in jars at Asian grocery stores, or you can buy them online!
This sweet and sour pan-fried chicken is definitely to be enjoyed with a bowl of hot steamed white rice. Just pour that leftover sauce on your rice and you are good to go folks! Now that’s real comfort food! Enjoy!
Sweet & Sour Pan-Fried Chicken
- 5 tbsp low-sodium soy sauce
- 1/3 cup water
- 3 tbsp rice wine vinegar
- 9 tbsp honey
- 1 tbsp chili black bean sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 2 medium boneless, skinless chicken thighs
- 1 tbsp oil
- coriander chopped, for topping
- green onions chopped, for topping
To make the sauce mixture, in a bowl, combine the low-sodium soy sauce, 1/3 cup water, rice wine vinegar, honey, and chili black bean paste. Set aside.
Place the chicken thighs in a shallow bowl. Pour about 8 tbsp of the sauce mixture over the chicken thighs and let marinate for at least 10 minutes.
Heat the oil on a pan over medium high heat. Cook the marinated chicken thighs for about 7-10 minutes per side, or until cooked thoroughly, depending on the thickness of the chicken thighs. Remove the chicken from heat and set aside.
To prepare the cornstarch slurry, combine 1 tbsp of cornstarch and 2 tbsp of water in a bowl and set aside.
Pour the rest of the sauce mixture (there should be about 1 cup left) into a pan and heat over medium high heat. When the sauce starts to boil, add the cornstarch slurry while continuously stirring. Stir until sauce comes back to a boil and thickens. Remove from heat and pour over the cooked chicken thighs.
Top with chopped cilantro and green onions and serve with a bowl of rice.