Classic Vietnamese Sweet and Sour Chicken (Gà Sốt Chua Ngọt)
Món truyền thống · Vietnamese
A beloved Vietnamese dish featuring tender pieces of chicken coated in a vibrant, balanced sweet and sour sauce, often stir-fried with colorful bell peppers and onions. This classic version emphasizes fresh ingredients and a perfectly tangy-sweet glaze.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs, boneless, skinless500g
- Garlic3 cloves
- Ginger1 inch piece
- Red bell pepper1
- Green bell pepper1
- Onion1/2
- Pineapple chunks1/2 cup
- Fish sauce2 tbsp
- Ketchup3 tbsp
- Rice vinegar3 tbsp
- Sugar2 tbsp
- Cornstarch2 tbsp
- Vegetable oil3 tbsp
- Water1/4 cup
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Các bước
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2
In a bowl, whisk together fish sauce, ketchup, rice vinegar, sugar, and 1/4 cup water to make the sauce. Set aside.
- 3
Mince garlic and ginger. Cut bell peppers and onion into chunks. Drain pineapple if using canned.
- 4
Toss chicken pieces with 1 tbsp cornstarch until lightly coated.
- 5
Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through. Remove chicken and set aside.
- 6
Add remaining 1 tbsp oil to the skillet. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 7
Add bell peppers and onion, stir-fry for 2-3 minutes until slightly tender-crisp.
- 8
Add pineapple chunks and stir-fry for 1 minute.
- 9
Pour the prepared sweet and sour sauce into the skillet. Bring to a simmer.
- 10
In a small bowl, mix the remaining 1 tbsp cornstarch with 2 tbsp water to create a slurry. Add this to the simmering sauce, stirring until it thickens.
- 11
Return the fried chicken to the skillet. Toss to coat evenly in the sauce. Cook for 1-2 minutes until heated through.
- 12
Garnish with fresh cilantro before serving.
