Sweet And Sour Chicken Recipe

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Sweet and Sour Chicken

Fran Say

By
@ChefMom22

The trick to this dish is double-frying the chicken, which keeps it nice and crispy.


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Comments:

Serves:

6-8

Ingredients

1 lb
boneless chicken, trimmed, cut into 1-inch cubes

MARINADE:

1 tsp
shaoxing cooking wine or dry sherry
1 tsp
granulated garlic
1/2 tsp
salt
1 pinch
chinese five-spice powder

BATTER:

1/2 c
flour
1/2 c
cornstarch
1/4 tsp
baking powder
1 c
water
1 tsp
vegetable oil
3-4 c
vegetable oil, for deep frying

FOR STIR-FRY:

3 Tbsp
vegetable oil, for stir-frying
1 medium
bell pepper, seeded, cut into bite-size chunks
1/4 medium
yellow onion, cut into 1-inch squares
1/4 medium
carrot, peeled, thinly sliced
1/2 c
pineapple chunks
2 Tbsp
cornstarch, dissolved in 1 tbsp water

SWEET AND SOUR SAUCE:

1 medium
orange
1 medium
lemon
1
ginger, about 1-1/2-in. long, crushed
1 c
ketchup
1 c
sugar
3/4 c
distilled white vinegar
2 c
water
1 pinch
salt

Directions Step-By-Step

1
SWEET & SOUR SAUCE:

Wash orange and lemon. Squeeze juice from orange and lemon into a saucepan, adding in the rinds. Add ginger, then stir in ketchup, sugar, water, vinegar, an salt. Bring to a boil, then reduce heat and simmer for about 5 minutes. Set aside until ready to use.
2
CHICKEN & MARINADE:

Combine chicken and Marinade ingredients and let stand for at least 30 minutes.
3
BATTER:

Combine Batter ingredients and mix well. It should be the consistency of heavy cream.
4
DEEP FRYING:

In a deep fryer or deep frying pan, heat oil to 325°F. Pour just enough batter over chicken pieces to coat. Add the coated chicken pieces in batches and fry about 3 minutes or until light golden brown. Remove and drain. Repeat with remaining chicken pieces.
5
DOUBLE DEEP FRY:

Raise temperature of oil to 350-360°F. Return a batch of the chicken pieces to oil and fry until golden brown; remove and drain. Repeat with remaining chicken pieces. Remove hot oil from pan.
6
STIR-FRY:

Heat up frying pan or wok over medium-high heat for about 1 minute. Add 3 tbsp vegetable oil and then add 1-1/2 cups of prepared sweet and sour sauce, all vegetables, and pineapple chunks. Bring to a boil and let bubble for 30 seconds, then thicken with 2 tbsp cornstarch dissolved in 1 tbsp water.
7
When sauce is thickened, add chicken pieces, toss to coat, and serve hot.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian