Chicken in Sweet Chinese Sauce

Cooking method

1. Step 1:

   

   How do you make chicken in sweet Chinese sauce? Start by prepping the ingredients. For this recipe it's best to use fresh chicken rather than frozen, or the finished meat may turn out dry. Instead of plain vegetable oil, you can use something more aromatic, such as sesame oil. If you can't find apple cider vinegar, use regular white vinegar or rice vinegar, or swap in lemon juice. Any starch works — potato or cornstarch.

2. Step 2:

   

   Rinse the chicken fillet well, then pat it dry — excess moisture will keep it from searing and it will steam instead. Cut the meat into long, thin strips.

3. Step 3:

   

   Heat the oil in a pan over high heat. Add the chicken and fry until it's about half done — just until the meat turns white on all sides. It's best to do this in batches so the meat sears instead of releasing its juices. Transfer the seared meat to a plate.

4. Step 4:

   

   Rinse the bell pepper, pat it dry, and remove the core and seeds. Cut it into strips. Peel and finely chop the garlic. In the same pan you used for the meat, fry the pepper over the same high heat with the chopped garlic for just 2–3 minutes, so it stays a little crisp.

5. Step 5:

   

   Meanwhile, quickly make the Chinese sauce: combine the soy sauce, water, sugar, and apple cider vinegar with the starch, which you've first dissolved in a little liquid so it doesn't clump.

6. Step 6:

   

   Stir the sauce until completely smooth. Your sweet-and-sour sauce is ready.

7. Step 7:

   

   By now the pepper has reached just the right texture, so return the chicken to the pan.

8. Step 8:

   

   Pour the sauce over the chicken and pepper.

9. Step 9:

   

   Turn down the heat. Cook the chicken for 10–15 minutes, until the sauce thickens and the fillet is cooked through. Don't forget to stir, especially once the sauce starts to thicken.

10. Step 10:

    

    To serve, coarsely chop the parsley. Green onion tops or cilantro work well too. I wouldn't use dill, though — it's not a Chinese herb.

11. Step 11:

    

    Scatter the herbs over the finished chicken in the pan, and sprinkle with sesame seeds if you like.

12. Step 12:

    

    Serve the chicken hot with vegetables, rice, or thin noodles. Enjoy!