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When I first tested this sweet and sour chicken recipe, I have to confess, I couldn’t stop at just one serving. I found myself going back for seconds, thirds, and maybe even a fourth helping! This chicken recipe is dangerously addictive; they’re so delicious that they’ll have you craving rice like never before. Trust me, once you taste this dish, you’ll understand why I just couldn’t get enough.
Here is what you can picture sweet and sour chicken tastes like: juicy chicken thighs, coated in a crispy cornstarch crust and a glossy sweet and sour sauce that’s packed with tangy orange juice and vinegar.
I’ve always been a fan of sweet and sour dishes, and I’m sure this one will be your next favorite. Let’s get cooking.
What you need
Main ingredients:
- 4 chicken thighs, boneless and skin-on
- Cornstarch powder (for coating)
- Oil (for frying)
For the Sauce:
- 4 tsp honey
- 1 tbsp vinegar
- 2 tsp minced garlic
- 2 tsp soy sauce
- ¼ tsp salt
- 2 tbsp ketchup
- 2 tsp fresh chili paste (adjust to your spice preference)
- 8 tbsp freshly squeezed orange juice
- 3 tsp cornstarch slurry
Garnishing:
- Chives, chopped
- Sesame seed, roasted
Before we get to cooking, let me share a couple of tips to ensure your Sweet and Sour Chicken Thighs turn out perfect:
- Prepping: Start by cleaning your chicken thighs. Give them a good soak in salted water, drain the water and impurities, place them flat on a plate, sprinkle some salt on both sides of the chicken, and let them sit for 10 minutes, then pat dry. This helps draw out the water and prevent splashing when frying the chicken.
- Coating the chicken: Use a strainer to dust your chicken thighs with cornstarch powder. This not only ensures an even coating but also helps prevent wasted cornstarch. And trust me, wearing gloves while doing this will save you from that weird powdery feeling when you touch cornstarch.
- Fry the chicken thighs (with skin on): If you fry your chicken thighs in a stainless steel pan, make sure your pan and oil are hot enough (smoking hot) to prevent sticking. And don’t worry about cooking the chicken all the way through at this stage, we’ll finish it off with the sauce later.
Alright, let’s get cooking!
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How to cook sweet and sour chicken thighs
- Coat your chicken thighs in cornstarch powder using a strainer, making sure they’re evenly covered.
- Heat oil in a skillet over medium-high heat.
- Once the oil is hot enough, carefully place the chicken thighs in the skillet. Fry until golden brown, then flip and fry the skin last. Remember, we’re aiming for a crispy skin. Once your chicken thighs are nice and crispy, set them aside on a baking rack.
- In a bowl, combine honey, vinegar, minced garlic, soy sauce, salt, ketchup, chili paste, and freshly squeezed orange juice. Give it a good stir until everything is well combined.
- In the same skillet, add the sweet and sour sauce. Let it simmer for a few minutes until the sauce thickens slightly
- Add in the chicken thighs, and flip them to cook on both side.
- Add cornstarch slurry and continue cooking until the sauce is thickened. You’ll know the chicken is done when it reaches an internal temperature of 170°F.
- Once cooked, garnish with chopped chives and sesame seeds.
And there you have it, an additive dish that I’m sure will become a staple in your recipe list.Let me know how it turns out in the comments below!
Until next time, happy cooking! 🍽️✨
Sweet and Sour Chicken Thighs
When I first tested this sweet and sour chicken recipe, I have to confess, I couldn’t stop at just one serving. I found myself going back for seconds, thirds, and maybe even a fourth helping! This chicken recipe is dangerously addictive; they’re so delicious that they’ll have you craving rice like never before. Trust me, once you taste this dish, you’ll understand why I just couldn’t get enough.
Ingredients
Main ingredients:
- 4 chicken thighs boneless and skin-on
- Cornstarch powder for coating
- Oil for frying
For the Sauce:
- 4 tsp honey
- 1 tbsp vinegar
- 2 tsp minced garlic
- 2 tsp soy sauce
- ¼ tsp salt
- 2 tbsp ketchup
- 2 tsp fresh chili paste adjust to your spice preference
- 8 tbsp freshly squeezed orange juice
- 3 tsp cornstarch slurry
Garnishing:
- Chives chopped
- Sesame seed roasted
Instructions
- Coat your chicken thighs in cornstarch powder using a strainer, making sure they’re evenly covered.
- Heat oil in a skillet over medium-high heat.
- Once the oil is hot enough, carefully place the chicken thighs in the skillet. Fry until golden brown, then flip and fry the skin last. Remember, we’re aiming for a crispy skin. Once your chicken thighs are nice and crispy, set them aside on a baking rack.
- In a bowl, combine honey, vinegar, minced garlic, soy sauce, salt, ketchup, chili paste, and freshly squeezed orange juice. Give it a good stir until everything is well combined.
- In the same skillet, add the sweet and sour sauce. Let it simmer for a few minutes until the sauce thickens slightly
- Add in the chicken thighs, and flip them to cook on both side.
- Add cornstarch slurry and continue cooking until the sauce is thickened. You’ll know the chicken is done when it reaches an internal temperature of 170°F.
- Once cooked, garnish with chopped chives and sesame seeds.
Tried this recipe?Let us know how it was!
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