Taiwanese🥩 Meat

Sweet and Sour Vinegar Fried Chicken

Name: Sweet and Sour Vinegar Fried Chicken
Total time: 1 h
Cuisine: Taiwanese
Ingredients: 600 g boneless chicken thighs; 2 pinches salt; 1 tsp sugar; 1 tsp white pepper powder; minced garlic; 10 ml soy sauce; 10 ml mirin; 2 slices banana leaves; mirin for sauce; sweet soy sauce; stock or broth; 100 ml cold water; vinegar; ½ piece red chili; zucchini; eggplant; 1 tbsp all-purpose flour; 2 tbsp cornstarch; vegetable oil; black pepper salt; lemon; lettuce; black glutinous rice

⏱ 60 min

Boneless chicken thighs are marinated and fried until golden and crispy, then paired with a sweet and sour vinegar sauce. The tangy and sweet sauce is appetizing and refreshing, perfect for fried chicken, roasted chicken, or grilled vegetables.

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

不管是炸雞還是烤雞，甚至是蔬菜，淋上這個醬汁之後，酸酸甜甜，超開胃！

Watch on YouTube

Ingredients

boneless chicken thighs600 g
salt2 pinches
sugar1 tsp
white pepper powder1 tsp
minced garlicoptional, for flavor
soy sauce10 ml
mirinfor marinating chicken10 ml
banana leaves2 slices
mirin for sauceuse hon-mirin
sweet soy saucemilder version

Steps

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1
Prepare boneless chicken thighs and season with salt, sugar, white pepper, and minced garlic. Add soy sauce and mirin, then massage thoroughly to absorb the flavors.
2
Arrange marinated chicken on banana leaves and place in an airtight container. Refrigerate for about 30 minutes until flavored. (Can be prepared a day ahead.)
3
Prepare the sauce: Bring stock, mirin, sweet soy sauce, and cold water to a boil in a small pot. Remove from heat and add vinegar to preserve its aroma. Let cool.
4
Prepare vegetables: Cut eggplant into angled chunks and score the skin lightly to help with flavor absorption. Cut zucchini into rounds or strips. Sprinkle salt on vegetables and shake to allow it to penetrate.
5
Remove marinated chicken and cut into uniform pieces. Reserve one portion whole for roasting as chicken leg steak.
6
After marinating vegetables for 5 minutes, lightly coat with flour before frying to create a crispy exterior, and shake off excess.
7
Coat chicken: Mix 1 tablespoon flour with 2 tablespoons cornstarch, lightly coat the chicken pieces, and shake off excess. Let rest briefly for the coating to set.
8
Preheat oven to 220°C. Place marinated chicken leg steak on a baking tray and roast for about 15 minutes until cooked through.
9
Prepare the oil: Add enough oil to a wok or pot. Test temperature with chopsticks—rapid bubbling indicates about 180°C.
10
Fry vegetables first: Eggplant goes in and is stirred quickly to prevent sticking, fried for about 1.5 minutes. Zucchini fries for about 2 minutes. Transfer fried vegetables to a rack to drain oil and sprinkle with black pepper salt.
11
Fry chicken: Add about 4 pieces at a time to maintain oil temperature. Fry for about 4 minutes until golden and crispy, listening for a change in sound before removing.
12
Plate: Pour cooled sauce into a bowl, arrange lettuce as a base, add fried chicken and fried vegetables. Squeeze lemon juice over and garnish with lemon slice.
13
Serve with steamed black glutinous rice or regular rice. Optional: allow fried chicken to soak longer in the sauce for deeper flavor absorption.

Sweet and Sour Vinegar Fried Chicken

Ingredients

Steps

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