Sweet & Sour Chicken

Sweet & Sour Chicken

Sweet & Sour Chicken

Sweet & Sour Chicken

Course Main Course
Cuisine Asian
Servings 4

Equipment

  • Wok

Ingredients
  

Main Ingerdients

  • 1 Red Bell Pepper Cut Into 1 Inch Chunks
  • 1 Yellow Bell Pepper Cut Into 1 Inch Chunks
  • 1 Green Bell Pepper Cut Into 1 Inch Chunks
  • 1 Onion Cut Into 1 Inch Chunks
  • Pineapple
  • 500 g Chicken Thighs Or Breasts Boneless And Skinless, Cut Into 1" Chunks

Batter

  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 2 tbsp Baking Powder
  • 1/3 cup Water
  • 1 tbsp Cooking Oil
  • 1/4 cup Tomato Paste
  • 1/4 cup Raspberry Jam
  • 1/2 cup Water
  • 1/4 cup Brown Sugar
  • 1/4 cup White Vinegar
  • 1 tbsp Kosher Salt
  • 1.5 tbsp Cornstarch mix with 1.5 tbsp water Mixture

Instructions
 

  • Cut the chicken into bite sized pieces and seasoning them with ½ tsp salt.
  • Make the batter: place the flour in a medium bowl, add cornstarch, baking powder, water and cooking oil, and mix the batter until no lumps.
  • Mix the chicken with the batter.
  • In a large wok with oil that has been heated over medium-high heat, cook the chicken in batches, just until it is browned, not to cook it through.
  • Drain and set aside.
  • Bring up the oil temp with high heat and re-fry the chicken for 20 seconds.
  • This step is crucial to make the crust stays crispy and drive off excess oil. Drain and set aside.
  • In the same wok, combine your sauce ingredients – tomato paste, raspberry jam, water, sugar, white vinegar, and salt.
  • Bring to boil and add chopped bell peppers, onions, and cook for 20 second.
  • Thicken the sauce with cornstarch and water mixture.
  • Add the chicken back to the sauce in the wok, and stir fry to combine all together. Serve hot!

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