Healthier sweet and sour chicken cravings: discover the secret to making it without cornstarch
What To Know
- Traditional sweet and sour chicken recipes often rely on cornstarch as a thickening agent, which can add unnecessary carbohydrates to the dish.
- Whether you’re trying to reduce your starch intake, avoid allergens, or simply looking for a healthier alternative, this sweet and sour chicken without cornstarch recipe is the perfect solution.
- When ready to serve, reheat the chicken in a skillet or oven and heat the sauce until warmed through.
Crispy, tangy, and bursting with flavor, sweet and sour chicken is a beloved dish enjoyed by people of all ages. But what if you’re trying to reduce your starch intake or simply don‘t have cornstarch on hand? Fear not! This blog post will guide you through the secrets of making mouthwatering sweet and sour chicken without cornstarch.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup vegetable oil, for frying
For the Sweet and Sour Sauce:
- 1 cup pineapple juice
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
Step-by-Step Instructions
1. Prepare the Chicken
Season the chicken cubes with salt and pepper. Dip each cube into the beaten egg, then dredge in flour. Shake off any excess flour.
2. Fry the Chicken
Heat the vegetable oil in a large skillet or deep fryer to 375°F. Carefully add the chicken cubes and fry until golden brown and crispy, about 5-7 minutes. Remove the chicken from the oil and drain on paper towels.
3. Make the Sweet and Sour Sauce
In a medium saucepan, combine all the ingredients for the sweet and sour sauce. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
4. Combine the Chicken and Sauce
Add the fried chicken cubes to the sweet and sour sauce and stir gently to coat. Heat through for 1-2 minutes, or until the chicken is warmed through.
5. Serve Immediately
Serve the sweet and sour chicken over rice or noodles, garnished with green onions or sesame seeds.
Tips for Success
- Use a light hand when dredging the chicken in flour to avoid a thick, gummy coating.
- Do not overcrowd the skillet when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
- Cook the sweet and sour sauce until it has thickened to prevent a runny sauce.
- For a sweeter sauce, add more sugar to taste. For a spicier sauce, add more red pepper flakes.
- If you don’t have rice vinegar, you can substitute white vinegar or apple cider vinegar.
Variations
- Spicy Sweet and Sour Chicken: Add 1-2 teaspoons of Sriracha or chili sauce to the sweet and sour sauce.
- Pineapple Sweet and Sour Chicken: Add 1/2 cup of diced pineapple to the sweet and sour sauce.
- Vegetable Sweet and Sour Chicken: Add 1/2 cup of your favorite vegetables, such as broccoli, carrots, or bell peppers, to the sweet and sour sauce.
“No-Cornstarch” Sweet and Sour Chicken: A Healthier Alternative
Traditional sweet and sour chicken recipes often rely on cornstarch as a thickening agent, which can add unnecessary carbohydrates to the dish. By eliminating cornstarch, you can create a healthier version that is just as delicious and satisfying. This recipe uses the natural thickening properties of pineapple juice and rice vinegar to achieve a rich and flavorful sauce.
Final Thoughts: A Sweet and Sour Delight, Without the Starch
Whether you’re trying to reduce your starch intake, avoid allergens, or simply looking for a healthier alternative, this sweet and sour chicken without cornstarch recipe is the perfect solution. With its crispy chicken, tangy sauce, and customizable variations, this dish will become a staple in your culinary repertoire.
Frequently Asked Questions
Q: Can I use another type of flour besides all-purpose flour?
A: Yes, you can use rice flour, almond flour, or gluten-free flour as a substitute for all-purpose flour.
Q: Can I make this recipe ahead of time?
A: Yes, you can fry the chicken and make the sauce ahead of time. Store the chicken and sauce separately in the refrigerator for up to 3 days. When ready to serve, reheat the chicken in a skillet or oven and heat the sauce until warmed through.
Q: What side dishes go well with sweet and sour chicken?
A: Sweet and sour chicken pairs well with rice, noodles, steamed vegetables, or egg rolls.
