sweet and sour chicken
(2 RATINGS)
The trick to this dish is double-frying the chicken, which keeps it nice and crispy.
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prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 1 pound boneless chicken, trimmed, cut into 1-inch cubes
- MARINADE:
- 1 teaspoon shaoxing cooking wine or dry sherry
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1 pinch chinese five-spice powder
- BATTER:
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/4 teaspoon baking powder
- 1 cup water
- 1 teaspoon vegetable oil
- 3-4 cups vegetable oil, for deep frying
- FOR STIR-FRY:
- 3 tablespoons 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 cup pineapple chunks
- 2 tablespoons 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 cup ketchup
- 1 cup sugar
- 3/4 cup distilled white vinegar
- 2 cups water
- 1 pinch salt
How To Make sweet and sour chicken
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Step 1SWEET & 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.
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Step 2CHICKEN & MARINADE: Combine chicken and Marinade ingredients and let stand for at least 30 minutes.
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Step 3BATTER: Combine Batter ingredients and mix well. It should be the consistency of heavy cream.
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Step 4DEEP 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.
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Step 5DOUBLE 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.
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Step 6STIR-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.
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Step 7When sauce is thickened, add chicken pieces, toss to coat, and serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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