Sweet and Sour Chicken
By
Fran Say
@ChefMom22
1
The trick to this dish is double-frying the chicken, which keeps it nice and crispy.
Ingredients
- 1 lb
- boneless chicken, trimmed, cut into 1-inch cubes
- 1 tsp
- shaoxing cooking wine or dry sherry
- 1 tsp
- granulated garlic
- 1/2 tsp
- salt
- 1 pinch
- chinese five-spice powder
- 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
- 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
- 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
MARINADE:
BATTER:
FOR STIR-FRY:
SWEET AND SOUR SAUCE:
How to Make Sweet and Sour Chicken
- 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. - 2CHICKEN & MARINADE:
Combine chicken and Marinade ingredients and let stand for at least 30 minutes. - 3BATTER:
Combine Batter ingredients and mix well. It should be the consistency of heavy cream. - 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. - 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. - 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. - 7When sauce is thickened, add chicken pieces, toss to coat, and serve hot.
