How To make Easy Sweet and Sour Chicken
1 lb Chicken breast,
-boneless 1 t Ginger, chopped
1 Egg white
1/2 t Salt
2 t Cornstarch
1/2 c Vegetable oil
-(peanut oil is best, -but sunflower is -good, too) 1 Green (bell) pepper
6 Carrots
12 oz Pineapple chunks, canned
-(drained, but reserve -about 1/2 cup of -the juice) SAUCE 2 t Sherry
2 t Light soy sauce
1 T Vinegar
1 t Sugar
1 T Cornstarch
1 t Salt
Cut up the chicken into bite-sized chunks. Combine ginger, egg white, about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add the chicken chunks and stir until the chicken is well-coated. Wash green pepper. Discard seeds and stem. Cut into strips about 1 x 1/4 inches. Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots. Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt. Stir well and set aside. Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened. Serve with rice. I serve this recipe to company all the time and am amazed at how many people don't realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken. NOTES: * A nice Chinese dinner you can make at home -- Don't forget to start cooking the rice so it will be done at the same time as the chicken. : Difficulty: easy. : Time: 45 minutes. : Precision: measure the sauce ingredients. : Andy Tanenbaum : Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast : Copyright (C) 1986 USENET Community Trust
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SWEET AND SOUR CHICKEN RECIPE | SWEET AND SOUR RESTAURANT STYLE | BETTER THAN TAKE OUT | GET COOKIN'
Crispy battered Chicken with bell peppers onions and pineapple and toss with sweet and sour sticky sauce. This is the best Sweet & Sour Chicken Recipe and this better than take out.
Ingredients:
1 1/2 cups flour
1/2 cup cornstarch
1 tsp salt
1 egg beaten
1 1/4 cup water
1 tbsp cooking oil
1 1/2 lbs chicken breast cut
Sweet & Sour Sauce
3 tbsp pineapple juice
1/4 rice vinegar
2 tbsp light soy sauce
1/4 Ketchup
1/4 cup sugar
2 tsp garlic powder
Cooking Oil for Frying
2 tbsp cooking oil
1 onion cut
1 green bell pepper cut
1 red bell pepper cut
1 cup pineapple chunks
cornstarch mixture
2 tbsp water
2 tbsp cornstarch
SWEET & SOUR CHICKEN RECIPE
ENJOY HAPPY COOKING!
#sweetandsourchicken
#chinesesweetandsourchicken
#getcookin'
This Easy Sweet and Sour Chicken Take Out is Ready in just 30 minutes!
As with most other people, I've always loved take out food especially Chinese sweet-and-sour. For some reason it's such an irresistible combination. And believe me, the sweet-and-sour chicken takeout at home is every bit as irresistible. The great thing is, it's ridiculously easy to make and can be made up in half an hour or less. All you need is some chicken, a few basic ingredients, a wok or pen, and you're off to the races.
As always, give this recipe a try and let us know what you think.
For the full printable recipe, visit:
Video Chapters:
0:00 Introduction
0:10 Preparing the chicken
1:15 Frying the chicken
3:52 Making the sauce
2:32 Adding the chicken back in
2:46 Plating and taste test
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SWEET AND SOUR CHICKEN EXACTLY LIKE TAKEOUT #SHORTS #WOK #TAKEOUT
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Sweet and Sour Chicken Hong Kong Style | Chinese Takeaway Style
This Chinese takeaway Sweet and Sour Chicken Hong Kong Style recipe is quick, delicious and easy to make at home. You can create this take away style sweet and sour chicken with pantry friendly ingredients. Crispy coated chicken cooked in sweet and tangy flavour sauce. Perfect dinner recipe for family or Asian dinner night.
Full Recipe Detail ▶
Ingredients
▢300 g Chicken breast or thigh, boneless skinless, cut into small bite size pieces
▢½ Onion cut in small dices
▢2 cloves Garlic finely chopped
▢½ Red bell pepper cut into small squares
▢½ Green bell pepper cut into small squares
▢10 Pineapple chunks small chunks
▢1 tbsp Vegetable oil Or neutral flavour oil for stir fry
▢Oil for deep fry
Marinade and Coating
▢1 cup Corn starch Add more if needed
▢1 Egg white
▢1 tbsp Light Soy Sauce
▢1 tsp Sesame Oil
▢¼ tsp White pepper
▢1 tsp Garlic paste or finely grated garlic
Sweet and sour sauce
▢2 tbsp White vinegar or malt / rice vinegar
▢4 tbsp Brown sugar or honey/white sugar
▢½ cup Chicken stock Or water ( see details in note )
▢3 tbsp Tomato ketchup
▢2 tsp Tomato puree Tomato paste/concentrate
▢2 tbsp Pineapple Juice Juice from pineapple tin or lemon juice
▢⅛ tsp Corn starch
▢1 tsp Salt Or salt to taste or 1 tbsp light soy sauce
First, cut the chicken into small bite size pieces and Marinate.
Prepare the sauce and mix the marinated chicken with batter mix.
Fry in about 350° F until crispy golden brown and transfer to a paper towel or wire rack.
Stir fry the chopped garlic for few seconds then follow with the onion and bell pepper slices for 1 minute.
Pour the sweet and sour sauce mixture in then add the pineapple chunks and the fried chicken pieces.
Toss well to combine everything evenly and serve immediately.
Serve with plain rice, egg fried rice or stir fry noodles.
#sweetandourchickenhongkongstyle #sweetandsourchicken #sweetandsourchickentakeawaystyle #chineserecipe