Tang Cu Sweet and Sour Chicken 糖醋鸡肉
Real Chinese tang cu, not the Japanese version most people know — Chinkiang black vinegar is the whole flavor here.
Today I'm making tang cu — Chinese sweet and sour Chicken, Start with my Chicken Master Marinade — this uses one portion from that batch.
Ingredients
- Marinated chicken (1 portion, ~605g / 1.3 lb)
- 2 tbsp light soy sauce (生抽) *
- 5 tbsp Chinese black vinegar / Chinkiang (陈醋)
- 2 tbsp oyster sauce
- 4 tbsp sugar
- 5 tbsp water
- 2 tsp cornstarch
- Corn (frozen, from Part 1), for serving
* Light soy amount adjusted to balance the vinegar — taste and adjust to your liking.
Directions
- Spray oil, pan-sear chicken over medium heat until both sides golden.
- Whisk the sauce ingredients together in a small bowl until the cornstarch fully dissolves.
- Pour the sauce into the pan and simmer, stirring, until it thickens and clings to the chicken in a glossy coat — about 1–2 minutes.
- Slice and serve over rice with corn and broccoli on the side. Choose any your favorite veggie to pair with.
💚 Chinese Mom Tip: Tang cu means sweet and sour, but the black vinegar is what actually makes it taste like home, you can use this sauce for many dishes , also best with rice!
Part of the 10-Min Chinese Dinners hub — freezer bag edition.