Batter Chicken in Vinegar Sauce
Batter Chicken in Vinegar Sauce
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg, large
- 1/2 cup cold water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, for frying
For the Vinegar Sauce
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce, low sodium
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the chicken: In a large bowl, whisk together the all-purpose flour, cornstarch, egg, cold water, baking powder, salt, and black pepper until a smooth batter forms. Add the chicken pieces to the batter and toss to coat thoroughly.
⏱️ 10 min
- 2
Prepare the vinegar sauce: In a small saucepan, combine the rice vinegar, granulated sugar, soy sauce, minced garlic, grated ginger, and red pepper flakes. Whisk well. In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Set aside.
⏱️ 5 min
- 3
Heat the oil: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.
⏱️ 5 min•🌡️ 350
- 4
Fry the chicken: Carefully add the battered chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min
- 5
Cook the sauce: Bring the vinegar sauce mixture in the saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min
- 6
Combine and serve: Add the fried chicken to the thickened sauce and toss gently to coat all the pieces evenly. Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Batter Chicken in Vinegar Sauce
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg, large
- 1/2 cup cold water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, for frying
For the Vinegar Sauce
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce, low sodium
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the chicken: In a large bowl, whisk together the all-purpose flour, cornstarch, egg, cold water, baking powder, salt, and black pepper until a smooth batter forms. Add the chicken pieces to the batter and toss to coat thoroughly.
⏱️ 10 min - 2
Prepare the vinegar sauce: In a small saucepan, combine the rice vinegar, granulated sugar, soy sauce, minced garlic, grated ginger, and red pepper flakes. Whisk well. In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Set aside.
⏱️ 5 min - 3
Heat the oil: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.
⏱️ 5 min•🌡️ 350 - 4
Fry the chicken: Carefully add the battered chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min - 5
Cook the sauce: Bring the vinegar sauce mixture in the saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min - 6
Combine and serve: Add the fried chicken to the thickened sauce and toss gently to coat all the pieces evenly. Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
⏱️ 2 min