Leftovers can be stored in an airtight container in the fridge for up to 3 days. Assemble and serve: Toss the chicken into the sauce and stir to coat then immediately serve over rice or noodles.Remove with a slotted spoon and set over a wire rack to drain. Once hot, fry the chicken in batches until golden brown, crisp and cooked through. Fry the chicken: Heat a large pot of vegetable oil over medium high heat.Dip the chicken pieces into the flour mixture and coat completely. Toss all the chicken into the eggs and mix well. Whisk together the flour, cornstarch, baking soda and salt in a separate bowl. For the cornstarch-coated chicken: Whisk the eggs in a bowl. Dip the chicken pieces into the batter and coat completely. Make the batter by whisking the flour, cornstarch, baking powder, baking soda, salt and water together until smooth. Coat the chicken: For the battered chicken: Slice the chicken into bite-size pieces and season with salt.Pour the sauce into the wok and allow to simmer for a few minutes until thickened. Coconut aminos, Tamari sauce or low sodium soy sauce can be substituted. Add one inch of oil to a medium saucepan. Let it marinate for 10 minutes at room temperature or up. Add the cubed chicken pieces to the batter and coat thoroughly. Add the egg, 1 tablespoon oil and water, whisking until. Mix the sugar, ketchup, vinegar, soy sauce, water and cornstarch together. Apple cider vinegar or white vinegar can be substituted. Instructions In a large bowl, mix together the cornstarch, flour and salt. If you’d like to add it, add 1 cup of pineapple chunks to the pan with the peppers. Pineapple is often used but I’m not a fan of it so I leave it out. Allowing the peppers to caramelize slightly will add more flavor to the final dish. Make the sauce: In a large skillet, wok or frying pan, fry the bell peppers, red onion and garlic until the peppers are starting to soften and caramelize around the edges.Soy sauce. Coconut aminos, Tamari sauce or low sodium soy sauce can be substituted.Rice Vinegar. Apple cider vinegar or white vinegar can be substituted.I used boneless chicken thighs but skinless chicken breasts will also work.įor batter: This is the classic sweet and sour chicken coating.įor crispy cornstarch coating: This is a crispier coating that doesn’t absorb the sauce and get soggy. I have given you both methods below so you can choose which way you would like to prepare the chicken. Ingredients: 1 and 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces salt and pepper, to taste 1/2 cup cornstarch 1 Tbsp vegetable oil 1. To keep the chicken crispy, I suggest coating it in a cornstarch mixture (like in my orange chicken recipe). However, once mixed with the sweet and sour sauce, the coating absorbs the sauce and softens. Perfectly golden sweet and sour chicken is a delicious dinner recipe that is so easy to make at home and is guaranteed to be better than your favorite takeout place.įull recipe with amounts can be found in the recipe card below.įor a classic sweet and sour chicken recipe, the chicken is usually coated in batter and then fried until crisp and golden.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |