SWEET & SOUR CHICKEN
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| SWEET & SOUR CHICKEN |
This is a very simple recipe. But the real trick and taste lie in the consistency of the sauce and the batter used to marinate the chicken. When you bite the chicken pieces it should be slightly crunchy, but at the same time, they should be delicate, smooth and succulent. The Sweet & Sour Sauce should be light and it should coat the chicken pieces all around evenly. And they shouldn't turn soggy. Some recipes call for Pineapples or Cucumbers along with Chicken, Onions and Bell Peppers.
Any dish with a mix of tastes and flavours have always fancied me, especially sourness and sweetness mixed together, hold my taste buds to an extreme that they linger in my senses too deeply. This dish is one kind that suits the trick. It is also a family favourite.
Cuisine : Chinese
Course : Side Dish
Spice Level : Low
Difficulty : Medium
Serves : 4
Author : SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 -15 Minutes
INGREDIENTS :
Boneless Chicken Pieces - 250 ms
Shaoxing Wine - 1 Tbspn (optional)
Onions - 2 Nos.
Onions - 2 Nos.
Green Bell Pepper - 1 No.
Scallion - 1 Stalk
All-purpose Flour (Maida) - 2 TbspnsCorn Starch - 2 Tbsp
Cold Water - 1/4 Cup
Baking Powder - 1/4 Tspn.
Egg - 1 No.
Salt - To Taste
For Sweet and Sour Sauce :
Tomato Ketchup - 3 TbspnsHot Chilli Sauce - 3 Tbspns
Plum Sauce - 1 Tspn
Rice Wine Vinegar - 1/4 Tspn
Oyster Sauce - 1/2 Tspn
Honey - 2 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
METHOD :
- Clean and cut the Chicken pieces into small bite-sized cubes.
- Marinade the Chicken pieces with Shaoxing Wine and Salt and leave it aside for 8-10 minutes.
- Mix the ingredients mentioned under 'For Batter' in cold water.
- Coat the Chicken pieces with the Batter.
- Heat Oil in a pan, and deep fry the batter coated chicken pieces on a high flame.
- Remove them from oil and spread them on a paper towel to soak up the extra oil.
- Mix the ingredients mentioned under 'For Sweet and Sour Sauce' in a bowl and keep it aside.
- Heat 2 Tablespoons of oil in a separate pan and saute minced Garlic until fragrant.
- Add Onions and Bell Peppers to the above and stir- fry them for a while in High flame.
- Pour in the Sweet & Sour Sauce and bring it to boil.
- Add the Chicken Pieces and mix well until all the chicken pieces are well coated with the sauce.
- Leave this on a low flame for few minutes, until all the sauces are evenly absorbed.
- Garnish it with chopped scallions.
- Dish out and serve it immediately with Jasmine Rice, White Rice or Fried Rice.
NOTES :
- Mix the ingredients for the batter in ice cold water, this will give a crispy texture to the fried chicken.
- Shake off the extra batter from the chicken before frying them.
- Any type of Red Chilli Sauce, Chilli-Garlic Sauce or Thai Chilli Sauce can be used for the recipe.
- If using Sriracha Sauce just add 1 Tbspn of the Sauce and balance the sweetness as it is very hot.
- Can add Green, Red and Yellow Bell Peppers to add colour to the dish.
- If adding Pineapple cubes, adjust the sweetness accordingly.
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