Sweet and Sour Chicken
Try this Sweet and Sour Chicken recipe
Try this Sweet and Sour Chicken recipe
- 1 teaspoon kosher salt
- 1 egg white
- 1/2 teaspoon garlic powder
- 2 teaspoons soy sauce
- 1 tablespoon soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon granulated sugar
- 3/4 cup ketchup
- 1 whole egg
- 1/4 teaspoon white pepper
- 2 tablespoons peanut oil
- 1 teaspoon corn starch
- 1 20- ounce can pineapple chunks in juice juice separated from chunks (do not discard juice)
- 1/2 teaspoon dry ginger
- 1 1/2 pounds boneless skinless chicken thighs trimmed and cut i
- 1 1/2 cups corn starch for coating
- enough vegetable oil to come a third of the way up
- 1 10- ounce jar maraschino cherries juice separated from cherries (but do not discard juice)
- 1 cup carrot peeled and cut into 1/4 slices cut on the b
- 1 1/2 cups onion cut into thick strips (vertical strips)
- 1 1/2 cups green bell pepper cut into thick strips (vertical
- 2 cups hot cooked white rice
- Carbohydrate 32.0940736832112 g
- Cholesterol 37.4302083308584 mg
- Fat 6.49562689982426 g
- Fiber 1.83813813847577 g
- Protein 5.14197442996235 g
- Saturated Fat 1.54733833410708 g
- Serving Size 1 1 -8 serving (300g)
- Sodium 672.774393748552 mg
- Sugar 30.2559355447355 g
- Trans Fat 0.601396749473922 g
- Calories 193 calories
Step-by-step
- In a very large bowl, mix the pineapple juice drained from canned pineapple, ketchup, vinegar, both sugars, soy sauce, garlic powder, ginger, salt, pepper and the 1 teaspoon of corn starch. Set aside.
- In a medium bowl beat whole egg with egg white then add soy sauce, sugar and salt. Stir to combine then add cut up chicken and swirl around to fully coat.
- In a second medium bowl, add the 1 ½ cups of corn starch. Work in batches and transfer chicken pieces from batter to corn starch and coat completely. Remove coated pieces to a platter. Add more corn starch if needed to finish.
- Heat wok and vegetable oil to 350 degrees using candy thermometer to maintain that temperature.
- Cook in four batches placing chicken in hot oil one piece at a time. Cook each batch four minutes, moving the pieces around as they cook so they don’t stick to each other. Use a Spider Strainer or other kind of strainer to remove to a plate covered in paper towels.
- Soon as the chicken drains, add to the large bowl with the sauce. As you finish each batch and drain, again add to the bowl. Set that aside when done and discard the used oil and clean out the wok.
- In a small bowl, mix cherry juice with the one tablespoon of soy sauce and set aside.
- Heat the wok back up to as high as it will go and add the two tablespoons of peanut oil. Once it starts to shimmer with heat, add carrots and stir fry 2 minutes. Move the carrots to the edges and add onion and pepper. Stir fry that for 4 minutes. Add cherry juice mixture and cook for two minutes almost until the liquid is evaporated.
- Add pineapple chunks, cherries and reserved bowl of cooked chicken and the sauce it is in.
- Stir and heat mixture to serving temperature and serve with white rice.
My Sweet and Sour Chicken Adventure: A Culinary Journey
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like climbing Mount Everest. Between school runs, deadlines, and the never-ending laundry pile, the kitchen often takes a backseat. However, there's a certain joy I find in creating something delicious from scratch, even if it's just for my family. This sweet and sour chicken recipe became a lifesaver – it's quick, relatively easy, and always a crowd-pleaser. The vibrant colors alone make it feel like a celebration on a plate!
I remember the first time I attempted this dish. I was armed with a slightly-worn cookbook, my trusty wok (a gift from my grandmother), and a healthy dose of kitchen-induced anxiety. The recipe seemed daunting at first, with its seemingly endless list of ingredients and precise instructions. But as I started chopping vegetables, whisking eggs, and coating the chicken, a sense of calm settled over me. The rhythmic chopping, the sizzling oil in the wok – it was almost meditative. There's something truly therapeutic about cooking, about taking raw ingredients and transforming them into something beautiful and nourishing.
This sweet and sour chicken recipe is more than just a meal; it's a story. It's a story of late nights spent in the kitchen, experimenting with different flavors and techniques. It’s a story of family meals shared around a table, laughter echoing through the room as everyone enjoys the fruits (and vegetables!) of my labor. And it’s a story that continues to evolve, with each addition of a new ingredient, each subtle tweak to the recipe, reflecting my culinary journey and my evolving relationship with food.
The beauty of this recipe lies in its adaptability. Feel free to adjust the ingredients to your liking. Don't have green bell peppers? Substitute with red or yellow. Prefer a spicier kick? Add a pinch of red pepper flakes. The possibilities are endless, and the best part is you get to personalize it to suit your taste buds.
More than just a satisfying meal, this recipe has become a reminder to myself to slow down, to savor the moments, and to appreciate the simple pleasures of cooking. It's a testament to the power of food to bring people together, to create memories, and to nourish not just our bodies, but also our souls.
So, if you’re looking for a quick, easy, and incredibly flavorful recipe that’s guaranteed to impress, look no further. This sweet and sour chicken is a winner, and I'm sure it will quickly become a staple in your own kitchen. And remember, the journey of a thousand meals begins with a single recipe – so grab your wok and let's cook!
Beyond the Recipe:
This recipe is more than just a sequence of steps; it's an invitation to explore the culinary world. Consider experimenting with different types of chicken – try using boneless, skinless chicken breasts for a leaner option, or even substitute with tofu for a vegetarian twist. The key is to have fun and to not be afraid to experiment. Cooking should be an enjoyable experience, and this recipe provides a wonderful platform for culinary exploration.
Serving Suggestions:
Serve this sweet and sour chicken with fluffy white rice, as suggested in the recipe. The rice perfectly complements the tangy sauce and adds a comforting element to the dish. You can also serve it with steamed vegetables, like broccoli or green beans, for a more balanced meal. And don't forget the garnish! A sprinkle of sesame seeds or chopped green onions adds a touch of elegance and visual appeal.
Making it Your Own:
This recipe is a wonderful base for your own culinary creativity. Feel free to experiment with different vegetables, add your favorite spices, or adjust the sweetness and sourness to your liking. You could add some crushed red pepper flakes for a spicy kick, or substitute the pineapple with mango for a tropical twist. The possibilities are endless, and the beauty of cooking is that you can always adapt a recipe to suit your individual tastes and preferences.
Beyond the Plate:
Cooking this sweet and sour chicken is not just about the final product; it's about the experience. It's about the time spent in the kitchen, the aromas filling your home, and the satisfaction of creating something delicious from scratch. It’s a chance to connect with your family and friends through food, to share a meal together, and to create lasting memories.
So, embrace the culinary journey, experiment, and most importantly, have fun! Happy cooking!
