Sweet and Sour Chicken (Non-Fried)

Name: Sweet and Sour Chicken (Non-Fried)
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken thigh (divided into 12 pieces); 1 Salt (for pre-seasoning); 1 Pepper (for pre-seasoning); 1 Ginger (grated / for pre-seasoning); 2 tbsp Katakuriko; 2 tbsp Vegetable oil; 1/2 Carrot ( roughly sliced); 1 Onion (cut into wedges); 3 Green Pepper (roughly sliced); 200 ml Water; 4 tbsp Vinegar; 3 tbsp Tomato ketchup; 3 tbsp White sugar; 2 tbsp Soy sauce; 1/2 tsp Mustard paste; 1 tbsp Katakuriko

cookpad.japan @cookpad_jp

This is the chicken version of sweet and sour pork. You can increase the volume of vegetables to make it very filling with just 1 piece of meat.

Mix the seasoning ingredients well until the katakuriko dissolves. Recipe by sachie mama

This is the chicken version of sweet and sour pork. You can increase the volume of vegetables to make it very filling with just 1 piece of meat.

Mix the seasoning ingredients well until the katakuriko dissolves. Recipe by sachie mama

cookpad.japan @cookpad_jp

This is the chicken version of sweet and sour pork. You can increase the volume of vegetables to make it very filling with just 1 piece of meat.

Mix the seasoning ingredients well until the katakuriko dissolves. Recipe by sachie mama

This is the chicken version of sweet and sour pork. You can increase the volume of vegetables to make it very filling with just 1 piece of meat.

Mix the seasoning ingredients well until the katakuriko dissolves. Recipe by sachie mama

Saved

Ingredients

4 servings

1Chicken thigh (divided into 12 pieces)
1Salt (for pre-seasoning)
1Pepper (for pre-seasoning)
1Ginger (grated / for pre-seasoning)
2 tbspKatakuriko
2 tbspVegetable oil
1/2Carrot ( roughly sliced)
1Onion (cut into wedges)
3Green Pepper (roughly sliced)
Combined seasoning ingredients:
200 mlWater
4 tbspVinegar
3 tbspTomato ketchup
3 tbspWhite sugar
2 tbspSoy sauce
1/2 tspMustard paste
1 tbspKatakuriko

Saved

Steps

1

Put the chicken thigh in a plastic bag and season it. Add the katakuriko and coat the chicken by shaking the bag.
2

Heat oil in a frying pan and spread meat. Put a lid on and fry over medium heat for 3 minutes. Flip it over and fry for another 3 minutes. Serve it on a plate.
3

Microwave carrots for 2 minutes at 600 W.
4

In the same pan with remaining oil, fry carrots, onion and pepper.
5

When they have wilted, add the mixed flavoring ingredients and simmer.
6

Once the sauce has thickened, mix in the meat.