Sweet-Sour Red Wine Vinegar Chicken

Photo by Helen (#1) C.
Adapted from justbento.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from justbento.com

Ingredients

  • 2

    medium or 4 small chicken thighs, excess fat removed, total weight approx: 220 g/8 oz; optionally remove the skin (or use pre-skinned thighs)

  • 2

    Tbs. red wine vinegar

  • 1

    tsp. sugar

  • pinch of Chinese 5-spice powder, or allspice

  • 1

    Tbs. olive oil

  • salt and pepper

  • cornstarch

Directions

Cut the chicken into bitesize pieces. Season with salt and pepper, then coat lightly with cornstarch. Heat up a frying pan with the oil. Put the chicken skin side down in the pan, and cook until they are golden brown. Turn over and cook on the other side. When the chicken is done, drain off any excess poil, and sprinkle on the sugar and the spice. Pour in the vinegar and stir the chicken pieces around as the liquid rapidly evaporates. It will form a slightly sticky sauce in a couple of minutes. As soon as the liquid is almost gone, take off the heat. (You can add a few drops of soy sauce at this point for even more flavor, though then you’ll want to cut down on the salt you season the chicken with before.) Eat hot or cold. Cut into 12 pieces, each piece is around 50 calories. I usually use around 2 to 4 pieces in a bento box (though the Hungry Guy will eat it all in one go given the chance).

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