Cantonese-Style Sweet and Sour Chicken (Gu Lou Yuk)
85% chuẩn vị · Chinese (Cantonese)
A classic Cantonese dish, Gu Lou Yuk features crispy fried chicken pieces coated in a bright, tangy, and slightly sweet sauce, often with pineapple, bell peppers, and onions. The chicken is typically deep-fried for a distinct crispiness.
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Nguyên liệu
- Chicken thighs, boneless, skinless500g
- Garlic2 cloves
- Ginger1/2 inch piece
- Red bell pepper1/2
- Green bell pepper1/2
- Onion1/4
- Pineapple chunks1/2 cup
- Ketchup4 tbsp
- Rice vinegar3 tbsp
- Sugar3 tbsp
- Soy sauce1 tbsp
- Cornstarch1/4 cup (for coating) + 2 tbsp (for sauce)
- Egg1
- Vegetable oilfor deep frying
- Water1/4 cup
- Saltto taste
- Black pepperto taste
- Parsleyfor garnish
Các bước
- 1
Cut chicken thighs into 1.5-inch pieces. Season with salt and pepper.
- 2
In a bowl, whisk together ketchup, rice vinegar, sugar, soy sauce, 1/4 cup water, minced garlic, and minced ginger. Set aside.
- 3
Cut bell peppers and onion into 1-inch pieces. Drain pineapple.
- 4
In a bowl, beat the egg. Add chicken pieces and toss to coat. Then, add 1/4 cup cornstarch and toss until evenly coated.
- 5
Heat vegetable oil in a wok or deep pot to 350°F (175°C). Carefully add chicken pieces in batches and deep-fry until golden brown and cooked through (about 5-7 minutes). Drain on paper towels.
- 6
Pour out most of the frying oil, leaving about 1 tbsp in the wok. Heat over medium-high heat.
- 7
Add bell peppers and onion, stir-fry for 1-2 minutes until slightly softened.
- 8
Add pineapple chunks and stir-fry for 30 seconds.
- 9
Pour the prepared sweet and sour sauce into the wok. Bring to a simmer.
- 10
In a small bowl, mix the remaining 2 tbsp cornstarch with 2 tbsp water to create a slurry. Add this to the simmering sauce, stirring until it thickens.
- 11
Add the deep-fried chicken pieces back to the wok. Toss quickly to coat evenly in the thickened sauce. Cook for 1 minute until heated through.
- 12
Garnish with fresh parsley before serving.
