Sweet & Sour Pan-Fried Chicken
Servings 2 people
Ingredients
- 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
Instructions
- 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.