Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Yield: 6-8
Cuisine: Asian
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

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By Fran Say
@ChefMom22

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

Rating:

★★★★★ 2 votes5

Comments:

2 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
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How to Make Sweet and Sour Chicken

Step-by-Step

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.
CHICKEN & MARINADE:

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

Combine Batter ingredients and mix well. It should be the consistency of heavy cream.
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.
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.
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.
When sauce is thickened, add chicken pieces, toss to coat, and serve hot.