The ONLY Sweet Sour Chicken Recipe YOU Ever Need | Wally Cooks Everything
In the world of Chinese American fast food cooking, Sweet & Sour Chicken is the love child of General Tso's and Sesame Chicken. It's one of the reasons why many confuse one with the other. With my recipe you'll be having authentic sweet and sour chicken right in your kitchen.
With just a few simple kitchen prep work I'll teach you how to make this classic Chinese fast food takeout in your kitchen. In less than 15 minutes you and your family will enjoy crunchy fried juicy chicken in a sweet and tangy sauce that we all know and love.
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►Timecode Recipe Instructions:
00:50 Preparing Ingredients
01:20 Chicken Marinade
02:35 Making the Sauce
03:50 Coating the Chicken
04:55 Frying the Chicken
07:52 The Sauce Meets the Chicken
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►Ingredients:
120g Bell Peppers
60g Red Onion
70g Pineapple Chucks (approx. 8 to 10 pieces)
Chicken Marinade:
400g Chicken Thighs (cut into 18 pieces, approx. 1/2 inch to 3/4 inch)
1 Large Egg
2 Teaspoons Chinese Cooking Wine
1 Tablespoon Light Soy Sauce
1 Teaspoon Pure Sesame Oil
2 Large Teaspoons Cornstarch (for chicken marinade)
3/4 Cup Cornstarch (to coat chicken)
Sauce:
5 Tablespoons Tomato Ketchup
5 Tablespoons Brown Sugar (can substitute with white sugar)
3 Tablespoons White Vinegar
2 Tablespoons Water
2 Teaspoons Worcestershire Sauce
1 Teaspoon MSG (optional)
2 Teaspoons Cornstarch
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► More Chinese American Fast Food Sweet and Sour Recipes:
General Tso's Chicken:
Sweet & Sour Pork:
Sesame Chicken:
Sweet & Sour Fried Pork Chop (Peking Pork Chops):
Hong Kong Style Pork Chops with Onions:
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►Full recipe and ingredient list:
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How to Make Sweet and Sour Chicken (酸甜鸡, 酢鳥の作り方)
Ingredients:
Marinade:
Chicken Breast: 1 (approx. 1 lb or 450 g)
Salt: 1 tsp
Garlic Powder: 1 tsp
White Pepper: A little bit
Water: 1/4 cup or 60 mL
Cooking Wine: 1 tbsp (optional)
Breading:
Salt: 1 tsp
Garlic Powder: 1 tsp
Egg: 1
Water: 1 cup or 250 mL
White Pepper: A little bit
Baking Powder: 1 tbsp
Corn Starch: 1/4 cup or 31 g
Veg. Oil: 3 tbsp
Flour: 1 1/4 cup or 157 g
(You can also use self-rising flour as well, decrease the amount of baking powder by 1/2.)
Sauce:
Water: 10 cups or 2.3 L (boiled down to) 8-9 cups or 1.9 L or 2.2 L
Valencia Orange: 2 oranges
Lemon: 1 lemon
Ginger: 2-3 slices
Vinegar: 1 cup or 236.6 mL
Sugar: 2 cup or 473 g
Ketchup: 1 1/4 cup or 300 mL
or
(single servings)
Water: 1.25 cup or 300 mL (boiled down to) 1 cup or 236.6 mL
Sugar: 4 tbsp 1/4 cup or 60 g
Vinegar: 2 tbsp or 1/8 cup or 30 mL
Ketchup: 2.5 tbsp or 1/5 cup or 35 mL
Lemon: 1/4 of a Lemon
Valencia Orange: 1/2 of Orange
Ginger: 1 slice
Music by:
Monkey Majik: Fast Forward (instrument)
Cantonese style takeaway food - Sweet & Sour Chicken and Cantonese Chicken
Sweet & Sour Chicken and Cantonese Chicken / Cantonese style takeaway food
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0:09 Fry the chicken
0:25 Sweet & Sour Chicken Prep
0:22 Cantonese Chicken Prep
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Ingredients:
Cantonese Dish:
- Bamboo Shoots
- Cantonese Sauce
- Chillies
- Cornstarch Water (thicken to desire)
- Mushrooms (Not shown in video)
- Fried Cantonese Chicken
- Garlic
- Green Peppers
- Onions
- Water Chesnuts
Sweet and Sour Dish:
- Fried Cantonese Chicken
- Green Peppers
- Onions
- Pineapple
- Sweet and Sour Sauce
- Cornstarch Water (thicken to desire)
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Measurements depend on the amount to serve.
I am not the takeaway owner, we just film it.
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Sweet and sour chicken recipe-(Cantonese) | Chinese food recipes | SONALI’S KITCHEN
Sweet and sour chicken recipe-(Cantonese) | Chinese food recipes | SONALI’S KITCHEN
Hi friends welcome to SONALI’S KITCHEN
today I’m going to share with you the most simple ,easy ,delicious recipe which is sweet and sour chicken .it is an authentic Chinese Cantonese style sweet-and-sour chicken recipe.In this video I will show you how to make the perfect crispy chicken and how to make sweet-and-sour sauce so tasty that you will want to make a double batch of it.
Marinade for chicken
INGREDIENTS
300 g chicken
1 teaspoon ginger and garlic grated
1 tablespoon rice Wine
1/4 teaspoon black pepper
1 tablespoon light soy sauce
Salt
1/2 teaspoon vinegar
METHOD
1.In a large bowl add chicken, ginger and garlic grated ,rice wine ,black pepper ,light soya sauce ,salt ,vinegar
2. mix until well combined set it aside for one hour
For the batter
INGREDIENTS
Half cup all-purpose flour
1/4 cup cornflour
Salt
1 Teaspoon baking powder
1 tablespoon cooking oil
2 beaten eggs
1/4 cup water
METHOD
1.In a bowl add all-purpose flour ,corn flour ,salt ,baking powder ,cooking oil ,beaten eggs ,water
2.mix well into a smooth batter cover and set it aside
Sauce mixture
INGREDIENTS
Half cup pineapple juice
3 tablespoon ketchup
1 tablespoon light soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
Salt
1 tablespoon cornstarch
METHOD
1.In a bowl add pineapple juice ,ketchup ,light soya sauce ,rice wine vinegar ,brown sugar ,salt ,corn starch mix well and set it aside
Deep fry chicken
INGREDIENTS
Oil for deep frying
METHOD
1.Heat oil in a pan dip marinated chicken to the batter and drop into the frying pot
2.Deep fry for three minutes until slightly golden in colour
3.remove from the pan and set it aside after five minutes fry these fried chicken into the hot oil until golden in colour.
For stirfry veggies
INGREDIENTS
2 tablespoons oil
Half CARROT cut into cubes
One small onion cut into cubes
Half red bell pepper cut into cubes
Half yellow bell pepper cut into cubes
Half Greenbell pepper cut into cubes
2 teaspoon minced ginger and garlic
Two slice pineapple
METHOD
1.In a heated pan add oil ginger and garlic stirfry ginger and garlic until fragrant
2.Now add onion, red bell pepper, green bell pepper, yellow bell pepper, carrot fry on high heat for two minutes
3.Add pineapple chunks, sweet-and-sour mixture cook on high heat, bring it to a boil
4.Add fried chicken store and mix well to transfer to a serving plate
Enjoy this recipe with your family and friends
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How to cook Sweet & Sour Chicken Cantonese Style
Recipe on our site here:
Video to our Sweet and Sour Sauce Recipe:
Equipment/Ingredients we use:
Tefal Stirfry Pan 28cm (A fabulous non-stick pan for Chinese cooking, so easy to cook with):
Katie Alice Spatula (Silicone handle):
Pyrex Measuring Jug 500ml:
Kikkoman Soy Sauce, 1 litre:
Cusimax Electric Cooker:
Soundtrack Licences:
Straighty Baby by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Avocado Street
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Ziangs: Sweet and Sour Chicken Hong Kong style (Cantonese)
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Affiliates Induction wok hob:
Temp probe:
Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Utensil holder for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
Main Camera we use:
Mic for main cam:
Rig for mic to attach to camera:
Second Camera we use:
Lapel mics we use when we remember: