How To Make Authentic Chinese Sweet And Sour Chicken Recipes

CRISPY SWEET AND SOUR CHICKEN

Steps:

• In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
• Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
• Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
• Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
• Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
• Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
• Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
• Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
• Garnish with optional sesame seeds and serve immediately.

CANTONESE SWEET AND SOUR CHICKEN

Steps:

• Cut the chicken breasts into bite-size pieces, about half the length of your thumb.
• In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.
• Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.
• The onion, cut into quarters or eighths and separate each layer so they will cook evenly.
• The spring onions/scallions, chop into little 1/2 cm pieces and keep separate from the rest of your vegetables.
• The ginger, peel (I just scrape the skin off with a knife), and chop finely.
• Add all the ingredients EXCEPT the hot water into a measuring jug. Mix well so the cornflour has combined. Add the hot water to make up the liquid mixture to total 1 pint or 1 1/2 cups or 0.6 quart.
• Transfer the mixture to a saucepan and bring to a simmer. The sauce will thicken as the starch cooks, and you will notice a change in color to a deeper orange/red. Make sure you keep stirring to avoid any lumps.
• When thick enough (consistency of yogurt) turn off the heat.
• You need 2 shallow dishes and a flat plate or baking tray.
• Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg white. Use your fingers!
• Put the 2 beaten eggs and the 1 egg yolk leftover from the chicken marinade in a shallow dish and beat lightly.
• In another shallow dish weigh out the cornstarch /cornflour (500g / 4 cups)
• Heavily cover a baking tray or large dish with cornflour or flour. (this will be used to put the chicken pieces on, once they are coated.
• Now you need to set up a mini production line, egg dish, then flour dish, then the plate / baking tray.
• Coat the pieces of chicken in egg, then in the flour, pushing the flour all over, making sure it sticks to the meat. Repeat egg & flour coat one more time then place on the plate / baking tray, making sure not to overlap the chicken on the plate. Make sure your plate is well floured otherwise the meat will stick to the plate and all your coating will come off!
• Heat the oil. Test the temperature by putting a little bit of the flour in. If it sizzles to the top, it's hot enough.
• Place the pieces of chicken in the oil, turn after a few minutes or when light golden brown, and do the same on the other side. Remove onto kitchen paper when done. Take care not to overlap the chicken pieces in the tray. You may have to cook the chicken in batches if you are using a small pan.
• Heat up the sauce from earlier until starting to bubble, stir to avoid lumps.
• Add 1 tablespoon vegetable oil to your wok and heat at a high temperature. Add ginger and mix it into the oil.
• Add all the other ingredients from your prepared vegetable plate EXCEPT the scallions/spring onions (they will go slimy & soft if you cook them now). Stir fry all ingredients until semi soft. You can test a pepper yourself to see if it is to your preference.
• Add the chicken pieces and stir/mix them into the vegetables. Make sure your wok is on the highest heat possible. Take care not to damage the coating when you are mixing it all together.
• I find it easiest to use chopsticks in one hand and a wide spatula in the other to turn and toss the food in a wok, however, 2 spatulas will work too if you aren't confident with the chopsticks!
• Add the heated sauce into the stir fry and mix well so that all the chicken, vegetables are coated with the sauce.
• Transfer to a serving dish and sprinkle the scallions/spring onions over your creation.
• Serve with a lovely bowl of hot Fragrant Jasmine Rice and give yourself ONE HUGE PAT ON THE BACK for making one of the most popular Cantonese dishes in the world!

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN

Steps:

• Mix marinde together and add chicken.
• Marinate chicken in refrigerator from 1 hour to 24 hours.
• Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
• Remove chicken from marinde.
• Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
• Stirring often for 15-20 minutes or until thickened.
• Dip chicken pieces into batter and fry until golden brown.
• You can then place the chicken into the sauce or use the sauce as a dipping sauce.

CHINESE SWEET AND SOUR CHICKEN

Steps:

• Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
• Add chicken breasts to marinade and stir to coat.
• Pour the marinade and chicken into a 9x9-inch square baking dish.
• Cover and marinate chicken in the refrigerator for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.