When I was a kid my family always ordered the same thing at Chinese restaurants: egg rolls, fried rice, and Chop suey. I liked these dishes fine, but I was always intrigued by more exotic sounding menu items: Kung Pao shrimp, Egg Drop Soup, and Sweet and Sour Chicken. When I finally got to try these dishes, they lived up to all my expectations, especially Sweet and Sour Chicken with its balanced sauce, a perfect combination of flavors that blend and harmonize.
Some recipes for sweet and sour dishes instruct you to fry the meat first. I prefer my chicken pieces unbreaded as they absorb more flavor from the sauce, but I’ve also provided a breaded variation below in the Pro Tip. My sauce includes traditional Chinese aromatics: ginger, garlic and green onion which add dimension to the tangy sauce.
Slow Cooker Sweet and Sour Chicken
6
10 minutes
6 hours
6 hours, 10 minutes
1 teaspoon (5 ml) sesame oil
1 1/2 lb. (675 g) boneless skinless chicken thighs, cubed
1/2 (4 g) teaspoon salt
1/2 (1 g) teaspoon black pepper
2 bell peppers, chopped (I like to use 1 red and 1 green)
1 piece fresh ginger, peeled and grated
1 bunch green onions, thinly sliced, 2 tablespoons dark green tops reserved
1 clove garlic, minced
1 15.5 oz. (440 g) can pineapple chunks with juice
1/4 cup (60 ml) ketchup
3 tablespoons (45 g) brown sugar
2 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) Worcestershire sauce
3 tablespoons (45 ml) rice vinegar
3 tablespoons (24 g) cornstarch
3 tablespoons (45 ml) water
Rub sesame oil around base and sides of a 5-quart slow cooker.
Sprinkle chicken with salt and pepper; add to slow cooker.
Add next 9 ingredients, (through rice vinegar) in order listed and toss to combine. Cook on low for 6 (or up to 8) hours.
Combine cornstarch and water in a small, airtight, lidded container and shake until completely combined. Add to slow cooker, stir in, and cook uncovered for an additional 15 minutes.
If you prefer chicken pieces breaded, lightly beat 2 eggs in a small bowl and place 1/2 cup cornstarch in a separate small bowl. A few at a time, toss chicken pieces first in egg, then in cornstarch. When all are coated, heat 2 tablespoons canola oil in a skillet over medium-high heat and cook chicken pieces 1-2 minutes per side, to brown. Add to slow cooker with all other ingredients except cornstarch and water, which you can omit. Cook on low for 4 hours and serve.
