Tangy chicken tops sweet-and-sour version

  • By J.M. Hirsch Associated Press
  • Thursday, March 20, 2014 7:23pm
  • Life

The trouble with sweet-and-sour chicken is that the flavor is mostly sweet — too sweet, at that — and weirdly acidic. It never seems to deliver on the satisfying balance of gently sweet and teasingly sour that I hope for.

But a recipe in a British food magazine recently inspired me to create a better version. The recipe in BBC GoodFood magazine was for caramel chicken wings, though I wasn’t much interested in the wings themselves. It was the caramel-based sauce that intrigued me. Spiked with ginger, lime juice and fish sauce, it seemed just right for what I wanted.

The result is deliciously sweet, but equally tangy and savory. Be warned: This isn’t the gloopy red sweet-and-sour with pineapple and cherries you know from the takeout box. It is much better.

Sweet-and-tangy caramelized chicken thighs

1/2 cup sugar

1/4 cup water

1/4 cup fish sauce

2 tablespoons low-sodium soy sauce

1 tablespoon grated fresh ginger

Juice of half a lime

1 tablespoon canola or vegetable oil

3 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch strips

Scallions, thinly sliced, to garnish

Fresh cilantro, chopped, to garnish

In a large saucepan over medium heat, combine the sugar and water. Bring to a simmer and cook without stirring for about 10 minutes, or until the sugar has browned and thickened to caramel. Stir in the fish sauce, being careful of sputtering, then the soy sauce, ginger and lime juice. Return to a simmer. Meanwhile, in a large saute pan over medium, heat the oil. Add the chicken and cook, stirring often, for 20 minutes, or until cooked through. When the chicken has cooked, use a slotted spoon or tongs to transfer the chicken (but none of the liquid in the pan) into the caramel sauce. Toss to coat the chicken with the sauce, then transfer it to a serving platter. Top with scallions and cilantro.

Start to finish: 30 minutes.

Serves 6.

Nutrition information per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 150 mg cholesterol; 14 g carbohydrate; 0 g fiber; 13 g sugar; 42 g protein; 1260 mg sodium.

(Recipe adapted from the November 2013 issue of BBC GoodFood magazine)

More in Life

The “Hamilton” marquee at The Paramount in Seattle. (Andrea Brown / The Herald)
Seattle’s ‘Hamilton’ is everything it’s hyped to be and more

The blockbuster musical at The Paramount in Seattle runs through March 18.

Andrea Rosen, mother of two, quit eating sugar more than 1,000 days ago. (Kevin Clark / The Herald)
How kicking her sugar habit changed a Mill Creek mom’s life

Andrea Rosen quit eating sweets 3 years ago, lost weight, felt better and her family also benefited.

Tiny book “Tonic” packed with with homeopathic remedies

Tanita de Ruijt’s recipes help support your body’s natural defences and heighten your state of mind.

Exceptional eggplant: 4 recipes with the funny-shaped veggie

By Daniel Neman / St. Louis Post-Dispatch Let’s face it, eggplant is… Continue reading

How to roast Brussels sprouts to crispy goodness

Toss these compact cabbages with toss with homemade sweet and sour vinaigrette.

Ambiguity of ‘The Invisibility Cloak’ by Ge Fei is tantalizing

The story of a man offered to build an incredible sound system delves into odd turns and noir.

These tasty enchiladas take only 5 minutes in the microwave

Serve this Mexican-inspired turkey and refried bean dish with fried corn on the side.

Peanut butter helps West African-style stew find the ‘sweet spot’

This recipe is a colorful medley of sweet potatoes, tomato, bell pepper and collard greens.

Tickets on sale in Snohomish County and beyond

ANGEL OF THE WINDS ARENA WWE Live Road to WrestleMania: Feb. 24,… Continue reading

Most Read