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Sweet and Sour Chicken is a classic Chinese takeout option most of us are too afraid to make at home. Something about woks and cooking with pineapple make it intimidating for most, but it is so much easier to make than you would think. Of the classic Chinese Recipes that most people ask for on my.
Alright, don’t linger, let’s practice this sweet and sour chicken menu with 19 elements which are surely easy to find, and we have to process them at the very least through 9 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients Sweet and Sour Chicken:
- Require 450 gram - boneless skinless chicken thighs
- Make ready 1 tablespoon - vegetable oil
- Give 1 - egg beaten
- Get 1/2 teaspoon - salt
- Require 1/2 cup cornstarch
- Prepare For the sauce
- Take 2 tablespoon for ketchup
- Prepare 2 tablespoon rice vinegar
- Take 2 tablespoon of dark soy sauce
- Provide 3 tablespoon brown sugar
- Need 2 tablespoon for water
- Require 1/2 tablespoon for cornstarch
- Get of For the stir fry
- Provide 1/3 cup - vegetable oil
- You need 4 garlic cloves minced
- Make ready 1 inch - ginger minced
- Take 1 of medium red onion chopped
- Get 150 gram for botton mushrooms quartered
- You need 1 bell pepper chopped
Sweet and sour chicken is a popular Chinese recipe. Chinese sweet and sour is a cooking style that is easy, delicious and everyone's favorite. The dish comes complete with crispy fried chicken cubes with mouthwatering sweet and sour sauce. An Easier, Healthier Sweet and Sour Chicken.
Sweet and Sour Chicken step by step:
- Mix all the sauce ingredients in a small bowl and set aside.
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in th
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic and ginger. Cook and stir a few times until it releases it's fragrance. Add mushrooms and let them sweat it out for a minute.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
- Add back the chicken pieces, onion, and bell peppers. Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
- Serve hot as main over steamed rice.
Instead of battering and deep-frying, you'll pan-fry the cornstarch-coated chicken until browned on the outside. It won't be as crispy as deep-fried chicken, but this method uses a lot less oil, there's less scary spattering. Absolutely the best sweet and sour chicken recipe I've ever tried. My husband and I thought it was delicious. This recipe is authentic and tastes very similar to the restaraunt style sweet & sour chicken.
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