Recipe
Sweet and Sour Chicken
This version moves the recipe from a plain stir-fry toward the familiar takeout-style dish: crisp battered chicken tossed with bell peppers, onion, pineapple, and a glossy sweet-sour sauce. Pineapple juice, vinegar, sugar, ketchup, and soy sauce give the sauce its bright, balanced flavor without making it heavy.
Ingredients
Chicken | |
|---|---|
1 1⁄2 | pounds chicken breast, boneless, skinless, cut into 1-inch pieces |
1 | tablespoon soy sauce |
1 | tablespoon rice wine, or dry sherry |
1⁄2 | teaspoon kosher salt |
1⁄4 | teaspoon white pepper |
1 | egg, beaten |
1⁄2 | cup cornstarch |
1⁄2 | cup all-purpose flour |
1⁄2 | teaspoon baking powder |
1⁄3 -1⁄2 | cup water, cold |
4 | cups vegetable oil, for frying |
Sweet and Sour Sauce | |
1 | can pineapple chunk, 20 ounce, drained with 3/4 cup juice reserved |
1⁄3 | cup ketchup |
1⁄3 | cup rice vinegar |
1⁄4 | cup granulated sugar |
1 | tablespoon soy sauce |
1 | tablespoon cornstarch |
2 | tablespoons water, cold |
Stir-Fry | |
1 | tablespoon vegetable oil |
1 | red bell pepper, cut into 1-inch pieces |
1 | green bell pepper, cut into 1-inch pieces |
1 | yellow onion, cut into 1-inch pieces |
2 | cloves garlic, finely chopped |
1 | teaspoon ginger, fresh, finely grated |
2 | green onion, thinly sliced |
Instructions
| 1. | Toss the chicken with the soy sauce, rice wine, salt, and white pepper, then let it stand for 10 minutes while you prepare the sauce and vegetables. |
|---|---|
| 2. | Whisk the reserved pineapple juice, ketchup, rice vinegar, sugar, and soy sauce in a bowl until the sugar mostly dissolves. |
| 3. | Stir the cornstarch and cold water for the sauce together in a separate small bowl to make a smooth slurry. |
| 4. | Stir the beaten egg into the marinated chicken until every piece is coated. |
| 5. | Whisk the cornstarch, flour, and baking powder in a large bowl, then add enough cold water to make a thick batter that clings to the chicken. |
| 6. | Add the chicken to the batter and fold until the pieces are evenly covered. |
| 7. | Heat 4 cups vegetable oil in a wok or heavy pot to 350°F. |
| 8. | Fry the chicken in batches for 3 to 4 minutes, separating the pieces as they go in, until pale golden and cooked through. |
| 9. | Transfer the fried chicken to a wire rack or paper towel-lined plate, then let the oil return to 350°F between batches. |
| 10. | Raise the oil to 375°F and fry the chicken a second time for 1 to 2 minutes, until crisp and deep golden. |
| 11. | Heat 1 tablespoon vegetable oil in a clean wok or large skillet over medium-high heat. |
| 12. | Stir-fry the bell peppers and onion for 2 to 3 minutes, until bright and still crisp. |
| 13. | Add the garlic and ginger and stir-fry for 20 seconds, just until fragrant. |
| 14. | Add the pineapple chunks and the sweet and sour sauce mixture, then bring it to a brisk simmer. |
| 15. | Stir in the cornstarch slurry and cook for 30 to 60 seconds, until the sauce turns glossy and lightly thickened. |
| 16. | Add the crisp chicken and toss quickly until the pieces are coated but not soaking in the sauce. |
| 17. | Scatter the green onions over the chicken and serve immediately with steamed rice. |
Published on Jul 18, 2024 by Luminița
