I don't want to mislead anyone into believing there isn't any frying involved, because, well... there is! The cut up chicken is coated with egg and then tossed with seasoned flour-- then in a seasoned cornstarch mixture. The chicken is then fried in oil just long enough to brown, but not cook all the way through.
The chicken is then placed into a baking dish and coated with the sauce. Sauce? I apologize that I don't have any photos to show you. I just wasn't sure if I'd like this recipe
NOTE: I found that the sauce didn't quite thicken, to my liking. No worries. I carefully drained out the thin sauce into a sauce pan and added a slurry of cornstarch and water (about 1 heaping tablespoon and enough water to whisk until there were no lumps and it was smooth). That did the trick, and I poured it all over the chicken and it was perfect.
TASTING NOTES: This is, seriously, the best homemade sweet and sour chicken that I've ever tasted. Even my husband praised how much he loved this dish. If there is anything I would change (and I've noted this on the recipe card) is to cut back a wee bit on the red wine vinegar. The sauce had a bit of a tart bite to it, but it was still very good. Before anyone asks, let me try and guess some questions that might come my way. Can you use dark meat? I would suppose you could, but I've always had white meat with my sweet and sour chicken at Chinese restaurants. Can you use a different type of vinegar, like white wine or rice vinegar? It's worth a try, but I'll stick with red wine vinegar for the flavor and the color. I used only red bell pepper, because I like the sweetness and color of them. Feel free to use a combination or green bell peppers-- whatever floats your boat. Next time, I think I'll cut the bell peppers a bit chunkier.
RECIPE SOURCE: "Carlsbad Cravings"
Just today, my husband mentioned how much he liked this dish. So, I'll take that as reassurance that I'll definitely make this again. When I do, I'll take more step-by-step photos and update this post. It's pretty easy to make, really.
As always, the printable recipe card is at the end of this post.