Sweet and Sour Chicken
You can recreate your favorite Chinese restaurant dish with this recipe for sweet and sour chicken. Chances are you can find everything you need at your local grocery store to make this recipe.
Ingredients
| For sweet and sour sauce ingredients | ||
| Water | 5 Cup (80 tbs) | |
| Orange | 2 Medium , sliced | |
| Lemon | 1 , sliced | |
| Fresh ginger slices | 3 ((2 or 3 slices)) | |
| Sugar | 1 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (8 tbs) | |
| Ketchup | 1 Cup (16 tbs) | |
| Corn starch | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| For chicken ingredients | ||
| Egg | 2 | |
| Chicken breasts | 2 Large , cut into bite size pieces | |
| White pepper | 1/4 Teaspoon | |
| Granulated garlic | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Rice cooking wine | 2 Tablespoon (Optional) | |
| Corn starch | 4 Tablespoon , divided | |
| For the batter | ||
| Self rising flour | 2 1/4 Tablespoon | |
| White pepper | 1/4 Teaspoon | |
| Granulated garlic | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Water | 1 1/2 Cup (24 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Egg | 1 | |
| Oil | 2 Cup (32 tbs) ((For deep frying)) |
Directions
MAKING
For the sauce – In a medium pot, pour water, orange and lemon slices and ginger and bring to a boil. Simmer for 30 minutes.
Drain water with a sieve, press the fruit into the sieve, you want to get all of the water released.
Place water into a pot and add sugar, vinegar, and ketchup mix until well blended with a whisk. Heat the sauce over medium-high heat.
In a small bowl, combine together cornstarch and water.
Slowly stream the liquid into the sauce stirring constantly.
For the chicken – In a medium bowl, add egg and beat with a fork.
Add chicken to beaten egg. Season with white pepper, granulated garlic, salt, rice cooking wine and cornstarch. Stir to combine. Allow marinating for about 15 minutes.
For the batter – In a medium bowl, combine self-rising flour, white pepper, granulated garlic, salt, water, egg and vegetable oil.
In a deep – pan; pour oil and heat oil to 350 degrees.
Coat the chicken pieces with the batter and carefully lay the chicken in the cooking oil. Fry until the chicken becomes a light brown.
Remove chicken for about 1 minute, and then place chicken back in and fry for about an additional minute. Frying the chicken twice will make chicken extra crispy.
Drain chicken on a wire wrack.
SERVING
Serve chicken with sweet and sour sauce.
Recipe Summary
