Tang Cu Ji (tangy Manchu Sweet And Sour Chicken)
Tang Cu Ji, also known as Tangy Manchu Sweet and Sour Chicken, is a classic dish from Manchu Cuisine. This recipe combines the tangy flavors of vinegar and the sweetness of sugar to create a deliciously balanced sweet and sour sauce that coats crispy chicken pieces.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
- 1 bell pepper, diced
- 1 onion, diced
- Pineapple chunks (optional, for garnish)
Instructions
- In a bowl, coat the chicken pieces in cornstarch, then dip them in the beaten eggs.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden and crispy. Remove and set aside.
- In the same skillet, add the bell pepper and onion. Sauté until they start to soften.
- In a small bowl, mix together the sugar, ketchup, rice vinegar, soy sauce, garlic powder, and minced ginger. Pour the sauce into the skillet with the vegetables.
- Add the fried chicken back into the skillet and toss to coat with the sweet and sour sauce. Cook for a few more minutes until the sauce thickens and the chicken is heated through.
- Optional: Garnish with pineapple chunks before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 28g
- Fat
- 12g
Supplies
Large skillet Bowl Small bowl Cutting board Knife Tongs
Tools
Stovetop
Serving suggestions
Serve the Tang Cu Ji over steamed white rice for a complete meal.
Tips & tricks
For extra crispiness, you can double-coat the chicken by dipping it in the beaten eggs and cornstarch again before frying.
Cost
$15