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Best Recipe For Sweet and Sour Chicken
Ingredients
- 1 ½ pound chicken breasts, cut into 1-inch slices
- ½ cup of cornstarch
- 2 eggs beaten
- ¼ cup of flour
- frying using canola oil
- 1 cups of pineapple pieces
- 1 1" pieces of red bell pepper
- 1 1" pieces of green bell pepper
- ½ Yellow onion chopped into 1" pieces
- ½ a cup of sugar
- ¼ a cup of brown sugar
- ½ a half cup of brown sugar
- ⅓ a cup of ketchup
- 4 teaspoons of soy sauce with reduced sodium
- 2 minced garlic cloves
Instructions
- In a small bowl, combine the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic to create the sauce.
- Pour enough canola oil into a Dutch oven or frying pan so that it reaches up about an inch to an inch and a half from the bottom.
- The chicken should cook and brown in around two to three minutes if the oil is heated to medium-high to high heat.
- Incorporate the cornstarch into a big zip-top bag.
- Place the chicken pieces in the big Ziploc bag and shake until they are uniformly covered.
- Before putting the pieces to the heated oil, dunk them in the egg and then the flour.
- Cook the chicken for two to three minutes, until well cooked and crispy.
- Transfer to a baking sheet (don't use paper towels!) continue frying the remaining chicken pieces.
- After cooking, remove all but one tablespoon of the remaining oil.
- Cook the peppers, onion, and pineapple for 1 to 2 minutes, or until crisp-tender.
- Reintroduce the sauce, mix to coat the pieces, and heat for 30 seconds to warm the garlic.
- Reintroduce the chicken and stir until the sauce has thickened and is boiling.
- Serve immediately, with sesame seeds or green onions as optional decorations.
Notes
Sweet and Sour Chicken Recipe
When it comes to creating a delicious Sweet and Sour Chicken dish, I like sharing a few suggestions. Maintain the breading's crispiness and lightness. I have tried with both a tempura batter and a cornstarch coating for this recipe. I favor cornstarch because to its convenience of usage, but you don't want something that will absorb your sauce like a sponge. Ensure that you are using QUALITY pineapple chunks. I like either a super-sweet fresh pineapple or Costco's frozen pineapple chunks. I've never been disappointed by their consistently high-quality frozen pineapple. Do not omit onions. I am aware that some people dislike onions and bell peppers, but they serve a crucial function in balancing the tastes of the meal. Without them, the dish would be entirely sweet with just a hint of sour from the pineapple. The bitterness of the peppers and onions helps to balance out the sweetness. If you don't already despise onions, I assure you that you'll be attempting to acquire more onion bits.Ingredients used in this recipe for Sweet and Sour Chicken:
- Wok is ideal for high-temperature, rapid cooking. If you like preparing Chinese cuisine or stir-fry in general, this wok is a terrific addition to your kitchen.
- Large Frying Pan: I use this Cuisinart for the majority of my non-cast iron cooking, unless I
want to use stainless steel, in which case I use my All Clad. - Low Sodium Soy Sauce: Regular soy sauce is much too salty for me; remember, you can always add salt, but you can't take it away. Starting with low sodium enables you to customize the flavor to your liking.
- Frying Spider Strainer: This frying spider strainer is the fastest and simplest method to remove fried food from a skillet without losing time or removing excess oil. You won't experience any scorching, as you would with a smaller strainer, and it's SO cheap. I use it to fry almost all of my little stuff.
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