Description
If you love Chinese food, then this is Hong Kong-style sweet and sour chicken is definitely the recipe for you. Master this dish with the use of a wok pan!
Ingredients
Units
Scale
For the Sweet and Sour Sauce
- 1/4 cup tomato sauce (ketchup)
- 3 tablespoons white vinegar
- 1/4 cup sugar
- 2/3 cup chicken stock
- 2 teaspoons cornstarch
- 1/4 cup pineapple juice (from canned pineapple or fresh)
For the Chicken and Batter
- 1 1/3 pounds chicken breasts, cut into strips
- 2 large eggs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons paprika
- vegetable oil, for deep frying
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1/2 fresh pineapple, cut into bite-sized pieces
- 1 large onion, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
Instructions
- Make the Sauce: In a small saucepan, whisk together 1/4 cup tomato sauce, 3 tablespoons white vinegar, 1/4 cup sugar, 2/3 cup chicken stock, 1/4 cup pineapple juice, and 2 teaspoons cornstarch. Heat over low heat, stirring constantly, until the sauce thickens and becomes smooth. Remove from heat and set aside.
- Prepare the Chicken: In a bowl, whisk 2 large eggs. In another bowl, mix 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garlic salt, and 2 teaspoons paprika.
- Coat the Chicken: Dip the chicken strips into the egg, then dredge them in the flour-cornstarch mixture, ensuring each piece is well-coated.
- Fry the Chicken: Heat enough vegetable oil in a deep fryer or a large pan to 350°F. Fry the chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Avoid overcrowding the pan. Remove and drain on paper towels.
- Stir-Fry Vegetables: Heat 2 tablespoons of vegetable oil in a wok. Add the pineapple, onion, bell peppers, and stir-fry for about 3 minutes.
- Combine: Add the fried chicken to the vegetables. Pour the sweet and sour sauce over the chicken and vegetables and stir well to coat. Cook for an additional minute to heat everything through.
- Serve: Serve the sweet and sour chicken immediately, preferably with steamed rice.
Notes
- Chicken Preparation: Cut the chicken into even-sized pieces to ensure uniform cooking. Pat the chicken dry before coating to help the batter adhere better.
- Batter Consistency: The batter should not be too thick and coat the chicken. If it's too thick, it might not cook evenly. Some cooks swear by double-coating for extra crispiness: dip in egg, then flour mixture, and repeat.
- Frying Tips: Ensure the oil is at the right temperature (about 350°F or 175°C). Use a cooking thermometer for accuracy. Don’t overcrowd the pan when frying. Cook in batches if necessary to maintain the oil temperature. After frying, let the chicken drain on a wire rack instead of paper towels to keep the bottom from getting soggy.
- Sauce Thickness: The sauce should be thick enough to coat the back of a spoon. If it's too thin, mix more cornstarch with water and add it to the sauce. Conversely, thin the sauce out with water or more pineapple juice if the sauce is too thick.
- Combining Chicken and Sauce: Combine the chicken with the sauce just before serving to maintain the crunchiness of the batter. If you prefer a softer coating, let the chicken sit in the sauce longer before serving.
- Vegetable Crunch: Stir-fry the vegetables quickly on high heat to retain their crunch and bright color.
- Taste Adjustments: Before combining everything, taste the sauce and adjust the seasoning if needed. Some people prefer a sweeter or tangier sauce.
- Serving Suggestions: Serve hot, ideally with a side of fluffy steamed rice or fried rice. Garnish with sesame seeds or sliced green onions for added flavor and presentation.
- Healthier Options: For a healthier version, consider baking or air frying the chicken instead of deep frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Sodium: 367