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