Ginger Sweet and Sour Chicken

Total Time:
32 min
20 min
12 min

6 servings

  • Sauce:
  • 1 fresh lime
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1/4 cup balsamic vinegar
  • 1 red chile pepper, stem and seeds removed and diced
  • 2 large cloves garlic, lightly crushed with the side of a knife blade and quartered
  • 1 teaspoon peeled fresh ginger root, diced small
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sugar
  • 1 cup extra-virgin olive oil
  • Chicken:
  • 1 liter canola oil, or enough as needed to deep fry
  • 1 cup rice flour or all-purpose flour (or enough as needed for dredging)
  • Salt and freshly round black pepper
  • 1 pound boneless chicken breasts cut into "chicken-finger"-sized strips
  • Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.

  • Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.

  • Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.

  • Serve with sweet and sour sauce.

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