SWEET AND SOUR CHICKEN
Sweet and Sour Chicken is an American Chinese takeout favorite, made by batter-frying chicken and tossing it in a quick sweet and sour sauce.
Provided by Bill
Categories Chicken
Time 45m
Number Of Ingredients 26
Steps:
- Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
- Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
- Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
- Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
- The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you'll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
- Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
- Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
- Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
- Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
- Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste--now is the time to add more salt, vinegar or sugar if desired.
- Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!
Nutrition Facts : Calories 466 kcal, Carbohydrate 33 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 741 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN
Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.
Provided by Parkers Mom
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinde together and add chicken.
- Marinate chicken in refrigerator from 1 hour to 24 hours.
- Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
- Remove chicken from marinde.
- Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
- Stirring often for 15-20 minutes or until thickened.
- Dip chicken pieces into batter and fry until golden brown.
- You can then place the chicken into the sauce or use the sauce as a dipping sauce.
Nutrition Facts : Calories 640.1, Fat 16.3, SaturatedFat 8.6, Cholesterol 202.1, Sodium 686.3, Carbohydrate 88.5, Fiber 1, Sugar 56, Protein 33.3
SWEET AND SOUR CHICKEN - AUTHENTIC CHINESE STYLE
Authentic South East Asia recipe
Provided by KP Kwan
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Marinate the chicken with cornstarch, soy sauce, and egg white for about 30 minutes.
- Deep the meat into egg wash and then cornstarch.
- Remove the excess cornstarch and deep-fried the meat until it is crispy and golden brown.
- Heat up some vegetable oil in a wok. Briefly stir-fry the capsicum, pineapple and onion for a minute.
- Add the ingredients of the sweet and sour sauce to the vegetables. Turn to high heat and stir-fry quickly until the sauce is thickened.
- Turn off the heat. Add the chicken to the vegetables. Coat the meat with the sauce and serve.
Nutrition Facts : Calories 734 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 255 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 100 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 servings, Sodium 3262 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HOMEMADE RESTAURANT-STYLE SWEET & SOUR CHICKEN
You can make that pricey Chinese chicken dish you love so much, at home, for less than $3 per plate instead of the $6-$15 at PF Changs or the equivalent.
Provided by Chef Scherezade
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the chicken thoroughly with cold water, then chop into finger sized pieces.
- Mix flour and cornstarch well and add a pinch of salt from the tablespoon sized amount, then dredge chicken.
- Meanwhile, preheat sunflower oil.
- In a medium-sized saucepan, add vinegar, water, and ketchup and stir with whisk until well blended. Bring to a boil.
- After mixture boils, add sugar, salt, garlic powder, pineapple, bell pepper, and onion. (hint: if sauce is coming too thin after 10 minutes on low heat, remove from heat and add teaspoon of cornstarch gradually until thickening begins.).
- Add chicken to oil and fry until golden. After chicken is fried, add immediately to sauce mixture on low heat and toss well to coat.
- Serve with white rice.
Nutrition Facts : Calories 1846.5, Fat 167.1, SaturatedFat 22, Cholesterol 72.6, Sodium 2551.5, Carbohydrate 61, Fiber 2.4, Sugar 26.6, Protein 29.3
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- Cut the chicken breasts diagonally into 3 cm (1 inch) cubes. Use a sharp knife and make clean cuts.
- Prepare a batter with egg yolks, baking powder, starch, flour, salt, black pepper, water and olive oil. Add in the chicken cubes. Mix well to coat chicken with the batter. If the batter becomes too thick add more water and/or olive oil.
- Deep fry the chicken in sunflower oil heated to 150°Celsius (300° F) for about 2-3 minutes or until they start floating on the top.
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