Colorfulhotandsourchicken Recipes

COLORFUL HOT AND SOUR CHICKEN

Colorful Hot and Sour Chicken image

Semi-authentic Chinese dish that my BF and I love! With all the colorful vegetables, this makes a pretty dish.

Provided by WaterMelon

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 large egg
2 tablespoons cornstarch
300 g boneless skinless chicken thighs or 300 g boneless skinless chicken breasts, cut into bite-sized chunks
1/4 cup peanut oil (or other vegetable oil)
4 slices ginger
3 birds eye chiles, halved crosswise (amount depends the heat desired)
1 small yellow onion, sliced
2 cloves garlic, minced
60 g carrots, julienned (1/4 cup)
1 small green pepper, julienned
60 g shiitake mushrooms, julienned (4 medium or 1 cup sliced)
1/4 cup chicken stock (approx) or 1/4 cup water (approx)
1/3 cup white wine (I used Chardonnay)
4 teaspoons tomato paste
1 teaspoon brown sugar
1 lime, juice of
2 teaspoons soy sauce
fresh cilantro leaves
green onion, sliced diagonally

Steps:

Stir cornstarch into slightly beaten egg until well combined
Add chicken pieces, stir to coat
Heat oil in a wok over medium-high heat until just below smoking
Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
Add onion slices, continue to saute another 1-2mins, until onions are soft
Add garlic and stir fry for another minute
Add the carrot matchsticks, continue to cook until they're semi-tender
Stir in chicken pieces and saute for 1 minute
Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
Finally, add the green pepper and shitake mushrooms and cook for another minute
If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

CRISPY SWEET AND SOUR CHICKEN

Crispy Sweet and Sour Chicken image

If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.

Provided by Uluru

Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken

Time 1h20m

Yield 8

Number Of Ingredients 24

Ingredients

3 large egg yolks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon salt
ground black pepper to taste
3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
3 large egg whites
1 cup water
1 cup cornstarch
1 cup all-purpose flour
1 cup hot water
¼ cup white sugar
3 tablespoons sweet rice wine
2 tablespoons vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed
1 medium bell pepper, chopped
2 cloves garlic, minced
1 (8 ounce) can pineapple chunks, drained
2 tablespoons sesame oil
1 teaspoon sesame seeds

Steps:

Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
Remove chicken from the refrigerator. Dip each piece in coating.
Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g

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