Colorful Hot And Sour Chicken Recipes

SWEET AND SOUR CHICKEN

Steps:

• Prepare the chicken and marinade: In a medium bowl, whisk together the rice vinegar, soy sauce, cornstarch, salt, and pepper.
• Add the chicken and stir to evenly combine. Let marinate for at least 15 minutes while you prep the rest of the recipe or (in an ideal world where time allows) refrigerate for 2 hours or overnight. Let come to room temperature prior to proceeding with the recipe.
• While the chicken marinades, prepare the sweet and sour sauce: In a large bowl, combine the pineapple juice, rice vinegar, honey, tomato paste, soy sauce, garlic, ginger, sambal oelek, cornstarch, and allspice. Stir until evenly combined.
• Prep the veggies: core the bell peppers and cut into 1-inch chunks. Cut the yellow onion into 1-inch chunks. Drain any extra juice away from the canned pineapple chunks.
• When ready to stir fry, heat 1 tablespoon canola oil in a large, sturdy nonstick skillet or wok over medium-high heat. Scatter on the chicken pieces in a single layer (discard any excess marinade). Stir fry until the chicken is cooked through, about 4 to 6 minutes. Remove to a plate.
• Add the remaining 1 tablespoon canola oil and increase the heat to high. Once the oil is very hot and shimmering, add the bell peppers, onion, and pineapple. Stir fry until the vegetables are crisp-tender and lightly charred in a few places, about 7 minutes. Sure periodically, but don't disturb the vegetables too much so that they brown.
• Reduce the heat to medium high. Return the chicken to the skillet along with any juices that have collected. Pour the sauce over the top, then stir to coat the vegetables and chicken. Let cook until the sauce is thickened and glossy and everything looks saucy and delicious. Serve over brown rice with a generous amount of the sauce and sprinkled with green onion.

COLORFUL HOT AND SOUR CHICKEN

Steps:

• Stir cornstarch into slightly beaten egg until well combined
• Add chicken pieces, stir to coat
• Heat oil in a wok over medium-high heat until just below smoking
• Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
• Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
• Add onion slices, continue to saute another 1-2mins, until onions are soft
• Add garlic and stir fry for another minute
• Add the carrot matchsticks, continue to cook until they're semi-tender
• Stir in chicken pieces and saute for 1 minute
• Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
• Finally, add the green pepper and shitake mushrooms and cook for another minute
• If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
• Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

HOT AND SOUR CHICKEN SOUP

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.