Kylling i sursødsovs med nudler
Try this Kylling i sursødsovs med nudler recipe, or contribute your own.
Try this Kylling i sursødsovs med nudler recipe, or contribute your own.
- sur/sã¸d-sovs
- 1 dl sukker
- 3/4 dl brun farin
- 1 dl ã†blecidereiddke
- 1 dl ketchup
- 2 spsk sojasovs
- 4 fed hvidlã¸g presset
- skã¦res ðÿ”ª
- 1 peberfrugt, rã¸d skã¥ret i 1cmâ³-tern
- 1 peberfrugt, grã¸n skã¥ret i 1cmâ³-tern
- 1 peberfrugt, gul skã¥ret i 1cmâ³-tern
- â½ lã¸g skã¥ret i 1cmâ³-tern
- 700 g kyllingebryst skã¥ret i 1cmâ³-tern
- 200 ml annanas p㥠dã¥se hã¦ld vand/saft fra
- rest
- 1 1/2 dl majsstivelse
- 1 ã†g
- â½ dl mel
- 115 g nudler pr. person
- Carbohydrate 7.20746666666667 g
- Cholesterol 0 mg
- Fat 0.232 g
- Fiber 2.16533329645793 g
- Protein 0.850666666666667 g
- Saturated Fat 0.03016 g
- Serving Size 1 1 Serving (213g)
- Sodium 1.54666666666667 mg
- Sugar 5.04213337020874 g
- Trans Fat 0.124506666666667 g
- Calories 22 calories
Step-by-step
- Put sukker, brun sukker, æblecidereiddke, ketchup, sojasovs og hvidløg i en skål og bland det godt
- Skær Peberfrugt, løg og kylling i ca. 1cm³-tern. Skær annanasen i små stykker
- Hæld godt med olie i en pande og forvarm den til at den er varm. (Høj varme)
- Steg kyllingen på panden i 2-3 minutter og tag det derefter af blusset
- Put majsstivelsen i en zip-lock pose og put kyllingen ned i
- Luk posen og ryst grundigt til at kyllingen er helt dækket
- Rul kyllingestykkerne i æg, og derefter i melet
- Put dem herefter tilbage i panden og steg dem i yderligere 2-3 minutter i en forvarmet pande
- Når kyllingen er stegt fiskes stykkerne op. Olien fjernes fra panden bortset fra omkring 1 spsk.
- Kog vand i en gryde og hæld nudlerne i. De skal koge i 10 ca. minutter
- Steg peberfrugt, løg og annanas til de er sprøde
- Hæld sovsen oven i grøntsagerne og rør godt. Det skal stege meget kort (1-2 min) så hvidløget bliver varmet op
- Put kyllingestykkerne ned i sovsen og bland godt til at sovsen bliver tyk og bobler
- Herefter serveres retten med det samme
Apple cider vinegar drives the foundational chemistry of this dish, supplying the volatile acetic acid that balances dense sugars like brown sugar and ketchup. Without this sharp acidity, the sauce would taste flat and cloying. Achieving proper coating adherence requires a dry protein surface before cornstarch application, followed by an egg wash and flour barrier to trap moisture inside the poultry cubes during frying.
Freezing and Reheating Dynamics
Prepared chicken and sauce can be stored in airtight containers in the freezer for up to two months, though freezing cooked bell peppers results in a soft, water-logged texture due to ice crystal formation breaking down cell walls. Separate the sauce and protein from the vegetables before freezing if texture preservation matters. To reheat, thaw completely in the refrigerator overnight. Crisp the poultry in a skillet preheated to medium-high heat with one tablespoon of oil for four minutes before tossing with the sauce, rather than using a microwave which softens the breading.
- If the sauce thickens excessively during storage, thin it with water one tablespoon at a time until it reaches a coating consistency.
- Ensure noodles are tossed in a small amount of oil immediately after draining to prevent clumping while the sauce finishes reducing.
- Discard refrigerated leftovers if stored past four days to maintain food safety standards.
