Sweet and Sour Chicken is a classic dish enjoyed by people of all ages.
- Carbohydrate 24.6222659033892 g
- Cholesterol 61.1366666666667 mg
- Fat 17.618881209499 g
- Fiber 0.809915825471374 g
- Protein 21.5531077403646 g
- Saturated Fat 1.56558415236412 g
- Serving Size 1 1 Serving (177g)
- Sodium 863.860753708182 mg
- Sugar 23.8123500779179 g
- Trans Fat 1.11095202537607 g
- Calories 344 calories
Step-by-step
- Cut up chicken in bite size pieces.
- Season with pepper, 1/2(or so) tsp salt and 1 tsp onion powder.
- In a large bowl, combine flour, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp onion powder, baking powder, and cornstarch.
- Mix oil, egg and water.
- Incorporate the dry with the wet ingredients to make like a pancake batter.
- Pour batter over cut up chicken and mix to coat all pieces.
- Heat oil to about 350 degrees.
- Using a fork, pick up chicken pieces (covered in batter) and scrape the excess batter off using the edge of the bowl.
- Place in hot oil and deep fry until golden.
- Do not overcrowd.
- Drain on paper towels.
- You can use the chicken then or let cool and place in small bags and freeze.
- If using later from freezer, defrost in the toaster oven at 450 degrees until nice and crispy.
- In a large skillet, heat oil till hot.
- Add peppers and onion.
- Stir fry for 1-2 minutes...not too long, you still want them to be crisp.
- Add garlic and stir fry for 30 seconds.
- Add about 1/2 cup sauce(or more depending how much chicken you add).
- Cook till hot about 30 seconds or so.
- Add crispy chicken and mix to coat with sauce.
- Add green onion.
- Take off heat.
- Sprinkle with sesame seeds.
Operating with a deep fryer requires strict temperature control to prevent greasy crusts. Maintaining oil at 350 degrees Fahrenheit ensures moisture inside the chicken vaporizes and cooks the meat while the starch-heavy batter sets rapidly into a rigid, golden matrix.
Adapting for Dietary Needs
Modifying this recipe for alternative diets involves targeted substitutions rather than total overhauls. Standard wheat flour in the batter can be replaced with a 1:1 gluten-free baking blend containing xanthan gum to mimic the original viscosity. Duck sauce variations often contain soy derivatives; tamari serves as a suitable wheat-free alternative for any added marinades.
Flavor Chemistry
Achieving the characteristic sweet and sour profile relies on balancing organic acids from fruit-based duck sauce against the savory amino acids released by seared garlic and onions. Quick stir-frying of the bell peppers for precisely one to two minutes preserves cellular pectin, maintaining structural crunch that contrasts against the soft, sauce-coated poultry.
