Sweet and Sour Chicken

Sweet and Sour Chicken

Sweet and Sour Chicken is one of those Chinese dishes everyone loves (especially kids). Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze.

Sweet and Sour Chicken Raw Chicken Cubed IMG_3805

Ingredients:

Batter/Marinade:

  • 2 Chicken Breasts, Cubed, set aside
  • 2 Tbsp all purpose flour
  • 2 Tbsp corn starch
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 2 Tbsp cup Soy Sauce (I like the Chinese brand, not as dark)
  • 1 Tsp Sesame Oil
  • 1 Tbsp dry white Wine (the rest of the bottle will be drank while cooking)
  • 1 Tbsp water (adjust if batter is too thick)
  • *Cooking oil as req for frying ingredients
 Sauce:

  • 1 cup pineapple juice
  • 1/3 cup white sugar
  • 1 tsp salt
  • 1/2 cup Ketchup
  • 1/4 cup white vinegar
  • 1/4 tsp mustard powder
  • **2 Tbsp corn starch and water to make thickening slurry

 

Directions:

  1. Cube chicken, set aside.
  2. Start batter by adding flour, cornstarch, baking soda, and baking powered in a large bowl.  Mixed the dry ingredients until mixed well.  Add soy sauce, sesame oil, wine, water, Mix thoroughly (if batter is too thick add a little more water, batter should be a little thinner then pancake batter).  Add chicken to batter and ensure evenly coated.  Refrigerate 30 minutes to an hour.
  3. Start sauce by; mixing all the sauce ingredients in a small pot.  Place on heat heat and mix until sugar is dissolved and mixture comes to a boil.  Add cornstarch to a small cup and stir in enough water to make a slurry.  Stir in **corn starch slurry to sauce to thicken.   Pour completed sauce into a small jar or bowl, Set aside for final preparation.
  4. Pour cooking *oil in a heavy pan or wok, heat to very hot temp (deep fry).  Fry marinated chicken until crispy light brown (may take a few batches).  Set aside.
  5. When ready to serve, place chicken pieces in hot pan or wok add sauce to coat thoroughly.
  6. serve with side of noodles or chicken fried rice.