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Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 600 s
Cook time: 1800 s
Total time: 2520 s
Yield: 4
Ingredients: 1/4 teaspoon Salt table; 5 teaspoons Sugars brown; 1 tablespoon Catsup; 1/2 cup Pineapple juice canned or bottled unsweetened with added ascorbic acid; 3 tablespoons Vinegar red wine; 12 ounces Chicken broiler or fryers breast skinless boneless meat only raw; 30 grams Beverages water tap well; 1/8 teaspoon Spices garlic powder; 1/4 teaspoon Spices onion powder; 1/2 teaspoon Oil sesame salad or cooking; 1/8 teaspoon Spices pepper white; 1/2 teaspoon Salt table; 3/4 cup Wheat flour white all-purpose unenriched; 1 tablespoon Cornstarch; 1/2 teaspoon Leavening agents baking powder double-acting straight phosphate; 1/4 teaspoon Leavening agents baking soda; 2/3 cup Water bottled generic; 1 tablespoon Vegetable oil palm kernel; 2/3 cup Pineapple canned juice pack drained; 1 tablespoon Oil canola; 1/4 cup Onions raw; 1/4 cup Peppers sweet red raw; 1/4 cup Peppers sweet green raw; 2 tablespoons Cornstarch; 30 grams Beverages water tap well

42'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Salt, table

1/4 teaspoon Salt, table

Sugars, brown

5 teaspoons Sugars, brown

Catsup

1 tablespoon Catsup

Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid

1/2 cup Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid

Vinegar, red wine

3 tablespoons Vinegar, red wine

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

12 ounces Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

Beverages, water, tap, well

30 grams Beverages, water, tap, well

Spices, garlic powder

1/8 teaspoon Spices, garlic powder

Spices, onion powder

1/4 teaspoon Spices, onion powder

Oil, sesame, salad or cooking

1/2 teaspoon Oil, sesame, salad or cooking

Spices, pepper, white

1/8 teaspoon Spices, pepper, white

Salt, table

1/2 teaspoon Salt, table

Wheat flour, white, all-purpose, unenriched

3/4 cup Wheat flour, white, all-purpose, unenriched

Cornstarch

1 tablespoon Cornstarch

Leavening agents, baking powder, double-acting, straight phosphate

1/2 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking soda

1/4 teaspoon Leavening agents, baking soda

Water, bottled, generic

2/3 cup Water, bottled, generic

Vegetable oil, palm kernel

1 tablespoon Vegetable oil, palm kernel

Pineapple, canned, juice pack, drained

2/3 cup Pineapple, canned, juice pack, drained

Oil, canola

1 tablespoon Oil, canola

Onions, raw

1/4 cup Onions, raw

Peppers, sweet, red, raw

1/4 cup Peppers, sweet, red, raw

Peppers, sweet, green, raw

1/4 cup Peppers, sweet, green, raw

Cornstarch

2 tablespoons Cornstarch

Beverages, water, tap, well

30 grams Beverages, water, tap, well

Sweet and Sour Chicken

Nutri value

Go to instructions

Instructions

6 Steps

42'

Total

10'

Preparation

30'

Cooking

Waiting

Step by step

1 of 6

Step 1

Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.

Check

2 of 6

10'

Step 2

Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.

Check

3 of 6

Step 3

Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.

Check

4 of 6

10'

Step 4

Heat the oil in a small pot until it reaches 335°F/170°C.
Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.

Check

5 of 6

10'

Step 5

Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste––now is the time to add more salt, vinegar or sugar if desired.
Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated.

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