Sweet & Sour Chicken Recipe
This is very famous recipe from china.
Ingredients
2 skinless, boneless chicken breast halves, cubed
2 eggs
2 tbsp cornstarch
salt
1/2 black pepper
vegetable oil
2 tbsp light soy sauce
2 tbsp tomato ketchup
1 tbsp vinegar
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange or green pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
Directions
Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Serve over rice or noodles.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Serve over rice or noodles.
Comments
Comments: 3 |
Add a Comment
Anonymous says :
I think there is a mistake! The last ingredient says "1 tbsp of cornstarch". There's already 2 tbsp of cornstarch. Plus, in the directions, they mention vinegar. Do you guys mean "1 tbsp of vinegar"? I think that makes much more sense. Also, I found a spelling mistake in the directions. Who's the editor for this recipe? In the picture shown above the ingredients, it shows green peppers. Is that also part of the recipe too? Why is it so hard to find a PERFECT recipe for Sweet and Sour Chicken...
Posted on: 15 July 2011 - 3:24pm
Anonymous says :
The 2 tablespoons of cornstarch blended with egg is to give the chicken pieces a coating before frying.
To make a sauce or gravy for the chicken, 1 tablespoon of cornstarch is necessary and should be blended with the pineapple juice, soy sauce, ketchup, vinegar and water. It helps to give a slightly thick sauce that will coat the fried chicken pieces and vegetables.
You can use orange or green peppers along with red peppers to add color to the dish. Since pineapple is yellow, avoid using yellow bell peppers.
Posted on: 19 July 2011 - 5:12am
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