When it comes to Chinese recipes, there are a few very popular–and basic–cooking methods, and one of it is definitely sweet and sour.
I love sweet and sour flavors. Sweet and sour sauce goes extremely well with plain white rice; it also “opens up” your appetite.
Today, I am sharing my sweet and sour chicken recipe with you. Sweet and sour chicken is a simple recipe that is friendly to most people regardless of your national origin. The key to a great sweet and sour chicken is that you don’t want your chicken to soak and swim in the sweet and sour sauce like what most Chinese restaurants do. The sauce should lightly coat the fried chicken cubes so they don’t turn soggy. Another secret is the use of baking soda in the frying batter, which does a great job in giving the battered fried chicken an extra crunch. Try it and let me know how your sweet and sour chicken turns out!
8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
1 tablespoon shaoxing wine (optional)
1 green bell pepper (seeds removed and cut into squares)
1 stalk scallion (cut into 2-inch lengths)
2 cloves garlic (finely chopped)
Oil for frying
4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda
Sweet and Sour Sauce:
3 tablespoons ketchup
3 tablespoons chili sauce (Lingam hot sauce)
1 teaspoon plum sauce
1/2 teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon Chinese rice vinegar
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder
2 tablespoons oil
Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.
Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
Recipe Courtesy by rasamalaysia