Sweet And Sour Chicken

Name: Sweet And Sour Chicken
Cook time: 40 min
Total time: 40 min
Ingredients: 0.2 tbsp Rice Vinegar; 0.2 tsp Sesame Oil; 0.2 tbsp Vinegar; 0.9 tbsp Cornstarch; 0.2 tbsp All-purpose Flour; 0.1 tsp Baking Soda; 3/4 tbsp Water; 0.1 tbsp Oil; 0.1 cups Water; 0.4 tsp Cornstarch; 68g Chicken; 1/16 tsp Salt; 0.1 tsp Sugar; 0 tsp White Pepper Powder; 0.1 tsp Garlic Powder; 0.2 tbsp Rice Wine; 0 tsp Sugar; 0 tsp Salt; 0.2 stalk of Green Onion; 9g Onion; 26g Bell Pepper; 0.4 clove of Garlic; 0.4 tbsp Ketchup; 0.4 tbsp Sugar; 0.2 tsp Soy Sauce; 0 tsp Salt

Crispy battered chicken is tossed with sautéed onions, bell peppers, and green onions in a glossy sweet-and-sour sauce made with ketchup, vinegar, soy sauce, and a touch of sesame oil. The chicken is fried twice for an extra crunchy exterior, then quickly coated in the tangy sauce just before serving. This is a bright, savory-sweet dish with plenty of color and texture.

Crispy battered chicken is tossed with sautéed onions, bell peppers, and green onions in a glossy sweet-and-sour sauce made with k... Show more

By Cook! Stacey Cook · Original recipe

Health Grade

C · Balanced

Time

40 min

Price

0,52 €

Calories

224 kcal

low calorie

low sugar

kid friendly

american

Method

Season the chicken

Cut the Chicken into bite-size pieces. Add a little Salt, Sugar, White Pepper Powder, Garlic Powder, and Rice Wine, then mix well so every piece is lightly and evenly seasoned.

Let it marinate

Set the seasoned chicken aside to marinate for 15 minutes while you prepare the vegetables, batter, and sauce components.

Cut the vegetables

Trim and cut the Green Onion, keeping the pale stems and green tops in separate piles. Peel and cut the Onion into bite-size chunks. Cut the Bell Pepper into similar bite-size pieces. Peel and finely mince the Garlic.

Mix the batter

In a medium bowl, whisk together Cornstarch, All Purpose Flour, Baking Soda, Water, and Oil until the batter is smooth and lump-free. It should be thick enough to coat the chicken but still fluid enough to drip slowly from the whisk.

Coat the chicken

Add the marinated chicken to the batter and turn it well so each piece is fully coated. Make sure the pieces are separated rather than stuck together in one big mass.

Stir the slurry

In a small bowl, stir together a little more water and cornstarch to make a smooth slurry, making sure the starch is fully dissolved with no lumps. Set it near the stove so it is ready when the sauce needs thickening.

Heat the frying oil

Fill a deep pot or fryer with enough oil for deep-frying and heat it to 350� F (175� C). Use a thermometer if you have one, and make sure there is enough space in the pot so the oil will not rise too high when the chicken goes in.

Fry the chicken twice

Carefully lower the battered chicken into the hot oil piece by piece so it does not clump. Leave it undisturbed for about 1 minute, then gently separate any pieces that are sticking. Keep the oil close to 330� F (165� C) and fry until the chicken has cooked for a total of about 3 minutes. Lift it out and let it rest on a rack or paper towels for 5 to 10 minutes. Raise the oil to 400� F (205� C), then fry the chicken again for about 30 seconds, just until very crisp and lightly deepened in color. Remove and drain well.

Stir-fry the vegetables

Set a wok or large skillet over medium-high heat with a small amount of oil. Add a pinch of sugar and salt, then add the onion, bell pepper, and green onion stems. Stir-fry for about 1 minute, just until the vegetables are lightly tender but still a little crisp. Transfer them to a plate.

Cook and finish sauce

Lower the heat to low and add the minced garlic. Cook briefly until fragrant, being careful not to let it brown. Stir in Ketchup, more sugar, Soy Sauce, and a little more salt until smooth. Give the slurry another stir, then pour it in while stirring constantly. Let the sauce come to a boil and thicken. Turn off the heat and stir in Rice Vinegar, Sesame Oil, and Vinegar.

Toss and serve

Return the stir-fried vegetables to the pan, add the green onion tops and the fried chicken, and toss quickly until everything is evenly coated in the glossy sauce. Serve right away while the chicken is still crisp.