Sweet-Sour Red Wine Vinegar Chicken

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This is a variation on the Balsamic Vinegar and Sesame Chicken recipe. I came up with this when I ran out of balsamic vinegar and had to make do with plain red wine vinegar - which of course is much cheaper. It’s even simpler to make since you do not have to deal with the sesame. I’ve even left the skin on this time for extra flavor, but you can remove it if you prefer too.

Recipe: Sweet-Sour Red Wine Vinegar Chicken

  • 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

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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8 comments

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Re: Sweet-Sour Red Wine Vinegar Chicken

A savoury recipe! I'm sure that it would be great with shrimps instead of chicken also.

Re: Sweet-Sour Red Wine Vinegar Chicken

This sounds yummy and easy!
I know what you mean about Hungry guys and gals! I've got 5 here, one middle aged hubby, but with a fast metabolism, a teen boy and two teen girls.

I tried the other day to make a bunch of recipes to have in the fridge for bento making. Well they all came home, raided the fridge and proceeded to devour 3 to 4 days worth of bento food in one afternoon!
So much for cooking ahead! I'm going to try to figure something out. Maybe I'm too good of a cook, lol!

Re: Sweet-Sour Red Wine Vinegar Chicken

Hi Maki, just a question: how long do these pieces keep in the fridge? (stored in tupperware or something)

Re: Sweet-Sour Red Wine Vinegar Chicken

You can keep them for a day or two; if you want to keep them longer, you can freeze them.

Re: Sweet-Sour Red Wine Vinegar Chicken

Just made these. I made about 30 pieces. I can't say more than 25 are going to last until dinner.

Re: Sweet-Sour Red Wine Vinegar Chicken

I made this today for dinner and I just want to say, breadcrumbs are a fantastic on-the-spot addition. It soaks up a little bit of extra flavor and adds a wonderful texture to the chicken. Just wanted to share the idea. (:

Re: Sweet-Sour Red Wine Vinegar Chicken

Nice chicken

Re: Sweet-Sour Red Wine Vinegar Chicken

I love this recipe especially since im semi new to japanese cooking and bento making. And for my mom to say "That looks good! When are are you making it!" Is a huge thing since she's really not into trying new things often.

But I do have one question...what would say would be some good sides to go with?

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