Sū Dori (sweet and sour chicken, 酢鶏) is a popular dish served in Japanese homes and Chinese restaurants, consisting of fried chicken and vegetables coated in a sweet and sour sauce (ama-zu an). While its roots lie in the Chinese dish "Tang Cu Ji Kuai," in Japan, the dish has developed its own unique "sweet and sour sauce" culture, similar to sweet and sour pork (subuta). The Japanese version is characterized by a more subdued acidity, deep umami, and sweeter profile.
This recipe follows the classic cooking method where the chicken and juicy vegetables are thoroughly coated in the sweet and sour sauce, but introduces a time-saving hack: pre-heating some of the vegetables in the microwave!
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9 oz boneless chicken thighs (2-3 thighs)
- 1 oz carrot (1/2 of a medium carrot)
- 1 green bell pepper (or 2 Japanese piman peppers)
- 3 oz onion (1/2 of a medium onion)
- A2 tsp sake (or white wine)
- A2 tsp soy sauce
- A0.5 tsp grated ginger
- A0.5 tsp grated garlic (or garlic paste from a tube)
- A0.5 tsp sesame oil
- Asalt and pepper, to taste
- 3 tbsp potato starch (katakuriko, or cornstarch)
- B4 tbsp water
- B2 tbsp sugar
- B2 tbsp soy sauce
- B1.5 tbsp vinegar
- B1 tbsp sake (or white wine)
- B1 tbsp ketchup
- B1 tsp chicken stock powder (granulated)
- B0.5 tsp grated ginger
- B0.5 tsp potato starch (katakuriko, or cornstarch)
- 0.5 tsp sesame oil
INSTRUCTIONS
- 1
Cut the chicken thigh into bite-sized pieces. Place it in a bowl, massage in the (A) ingredients, let rest for 10 minutes, then coat with potato starch.
- 2
Mix the (B) ingredients together.
- 3
Cut the carrot and green peppers into irregular bite-sized pieces. Cut the onion into wedges.
- 4
Place the carrot in a microwaveable bowl and cover with the onion wedges. Cover loosely with plastic wrap and heat for 3 minutes in a 600W microwave.
- 5
Add the green peppers on top, cover with plastic wrap again, and let them steam using residual heat.
- 6
Pour vegetable oil into a small frying pan to a depth of approx. ½ inch, heat over medium heat, add the chicken from Step 1 and pan-fry for about 4 minutes, then drain the oil.
- 7
Heat a separate frying pan over medium-low heat. Stir the sauce from Step 2 well before pouring it into the pan. Add the vegetables from Step 5 and cook for about 1 minute.
- 8
Add the chicken from Step 6, quickly toss to coat, and mix in the sesame oil.
RecipeID
620
Tips & Notes
・Chicken breast can be substituted for the chicken thigh.
・You can use seasonal or preferred vegetables.
・Marinating the chicken in the seasoning enhances the flavor.
・Steaming the green peppers with residual heat keeps their texture from becoming too soft.
・Increase the amount of vinegar to taste.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.