Sweet and Sour Chicken
Sweet and Sour Chicken. The sauce I came up with is my take on a duck sauce. I dreamed up making this dish and got up the next day and did it; my family loved it. Hope you do as well.
Sweet and Sour Chicken. The sauce I came up with is my take on a duck sauce. I dreamed up making this dish and got up the next day and did it; my family loved it. Hope you do as well.
- Carbohydrate 6.067055 g
- Cholesterol 185.6094 mg
- Fat 32.0178896428571 g
- Fiber 0.147399997666478 g
- Protein 69.7025171428571 g
- Saturated Fat 2.248774 g
- Serving Size 1 1 Serving (352g)
- Sodium 395.0245 mg
- Sugar 5.91965500233352 g
- Trans Fat 5.22255964285714 g
- Calories 558 calories
Step-by-step
- After you have cut up all the chicken, place in a large bowl and add all the ingredients except the oil. you may as as lil or as much as you would like.
- After everything has been added place foil over the bowl and set.in fridge to set about 30mins to and hour or even overnight.
- while chicken is in the fridge its time to make the batter.
- You will need 2 1/4 flour salt pepper 1 1/2 tsp baking powder 2 tsp oil 2tsp corn starch an egg and 2cups of water.
- take chicken out and pour the batter over the chicken until well coated.
- heat oil and while oil is heating up we can start on the sauce witch takes a min or 2.
- In a med bowl add minced garlic add as much or as little.
- add about 3 or 4 tsp of lemon juice lots of honey wisk in ketchup and salt and pepper to taste a shake or 2 of garlic powder onion powder and 3 or 4 even more if u like hot sauce but taste just to be sure.
- When oil is ready take a fork and drop chicken in being careful not to overcrowd place on paper towl and salt.
- when all the chicken is done you may either pour sauce over chicken or serve on side so people may dip.
Batter Thickness and Starch Physics
When adjusting the coating viscosity, substituting cornstarch for flour alters more than just crunch. Cornstarch contains amylopectin molecules that gelatinize at lower temperatures than wheat flour, yielding a lighter, crisper crust that absorbs less frying oil. Maintain a ratio where liquids equal solids by weight to prevent a heavy, doughy barrier around the protein. Whisking cold water into the dry mix retards gluten development, keeping the shell tender rather than chewy.Oil Temperature and Thermal Recovery
Frying small batches prevents oil temperature from plummeting below 350 degrees Fahrenheit. A deep-fry thermometer clipped to the pot wall ensures recovery times stay under forty-five seconds between drops. Dropping cold chicken straight from a thirty-minute marinade into hot fat requires careful heat management under burner output constraints. Overcrowding the vessel drops the oil temperature rapidly, causing the batter to release moisture before the starch sets, resulting in an oily exterior.Balancing Acidity and Viscosity in the Pan
Balancing honey with bottled or fresh lemon juice requires tasting before heat application alters the volatile aromatics. Simmering the ketchup-based reduction for two minutes thickens the tomato paste solids without scorching the sugars. If the sauce reduces too quickly, adding warm water tablespoon by tablespoon restores coating consistency. Keeping the sauce separate until service preserves the structural integrity of the fried crust.
