Chicken Escabeche
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
This dish is a type of a sweet & sour dish that pairs best with steamed rice. With the amount of vegetables in the sauce, there's no need to cook an additional vegetable dish to round it out either.
Ingredients
  • 8 boneless, skinless Chicken Thighs, cut into cubes
  • Salt & Pepper, to taste
  • 1 cup Flour (for coating the chicken)
  • Oil (for frying)
  • 2 in. fresh Ginger, peeled and cut into matchsticks (julliened)
  • 4 cloves Garlic, chopped
  • 1 large Onion, chopped
  • 3 large Roma Tomatoes, chopped
  • 1 large Jalapeno Pepper, seeded and chopped
  • ¼ cup Cider Vinegar
  • ¼ cup Soy Sauce
  • 1 cup Water
  • 4 Tablespoons Sugar
  • 1 teaspoon Cornstarch
  • Chopped Cilantro, for garnish (optional)
Instructions
  1. Heat enough oil in a wok or skillet to fry the chicken in.
  2. While the oil is heating, Salt and pepper the chicken pieces and toss in the flour. I usually put the flour in a plastic bag and toss in the chicken pieces to coat them easily and without mess.
  3. Shake off excess flour from the chicken pieces and fry them in the hot oil until they are cooked and nicely browned. Set the cooked chicken aside.
  4. Using the same wok or skillet, pour off the excess oil from frying the chicken, leaving about a tablespoon.
  5. Add the garlic and ginger and saute' in the oil for a minute until fragrant.
  6. Add the rest of the vegetables: onions, tomatoes and jalapeno peppers. Stir to cook for a few minutes until the tomatoes start to render its juice and the onions are tender.
  7. While the vegetables are cooking, you can mix the cooking sauce in a separate bowl or cup: vinegar, soy, water, sugar and cornstarch. Taste and adjust proportions to suit your taste.
  8. Add the cooking sauce to the pan of vegetables and let it come to a simmer. Cook for another minute or two until the vegetables are cooked as you like them and the sauce has thickened.
  9. Add the fried chicken pieces to the sauce. Top with chopped cilantro.
  10. Serve over rice.
Recipe by Cooked From the Heart at http://www.kitchen.amoores.com/2013/05/27/chicken-escabeche/