Tang Cu Ji (sweet And Sour Manchu Chicken)

Tang Cu Ji, also known as Sweet and Sour Manchu Chicken, is a classic dish from Manchu cuisine. This dish features tender pieces of chicken coated in a sweet and tangy sauce, creating a delightful combination of flavors.

Tang Cu Ji (sweet And Sour Manchu Chicken)

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup vegetable oil
  • 1 bell pepper, cut into chunks
  • 1 onion, cut into chunks
  • 1/2 cup pineapple chunks
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water

Instructions

  1. In a bowl, coat the chicken pieces with cornstarch, then dip them into the beaten eggs.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden and crispy. Remove and set aside.
  3. In the same skillet, sauté the bell pepper and onion until slightly tender.
  4. Add the pineapple chunks, ketchup, rice vinegar, brown sugar, soy sauce, ginger, and garlic to the skillet. Stir to combine.
  5. Bring the sauce to a simmer, then add the dissolved cornstarch. Cook until the sauce thickens.
  6. Return the fried chicken to the skillet and toss to coat with the sauce.
  7. Serve the Sweet and Sour Manchu Chicken over steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
30g
Fat
10g

Supplies

Large skillet Bowl

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Enjoy with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: For extra tanginess, add a splash of rice vinegar to the finished dish before serving.

Cost

$15