Crispy Chicken With Sweet Sour Dipping Sauce Food

CRISPY SWEET AND SOUR CHICKEN

Steps:

• In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
• Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
• Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
• Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
• Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
• Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
• Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
• Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
• Garnish with optional sesame seeds and serve immediately.

CRISPY SWEET AND SOUR CHICKEN

Steps:

• Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
• Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
• Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
• Remove chicken from the refrigerator. Dip each piece in coating.
• Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
• Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
• Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
• Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

CHICKEN IN SWEET AND SOUR SAUCE

Steps:

• In a bowl, mix the chicken cut into pieces with the rice wine or sherry, half the olive oil, curry powder, egg and a pinch of salt. Add in the cornflour until the chicken is covered with the batter.
• In a pan, cook the chicken breasts in the remaining olive oil until browned on all edges. Optionally you can saute some red or green peppers and some pineapple chunks to add to the sauce before serving.
• In a saucepan, heat the minced garlic, pineapple juice or sugar, tomato ketchup and wine vinegar, stirring until the simmered sauce becomes dense or the sugar dissolves. Finally bring to boil.
• After cooking the sweet and sour sauce, pour it over the chicken pieces and stir well.
• Optionally add the peppers and pineapple chunks previously sauteed in the pan and serve with rice, noodles or on its own.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix together over heat. Bring to the boil, allow to thicken.
• Cool, use.

SWEET-SOUR CHICKEN DIPPERS

Steps:

• Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.

SWEET KOREAN CRISPY CHICKEN

Steps:

• Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
• Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
• Toss cornstarch with the chicken to coat evenly.
• Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
• Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
• Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

CRISPY CHICKEN WITH SWEET & SOUR DIPPING SAUCE

Steps:

• To make the dipping sauce, in a bowl, stir together the apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Divide amont 4 small bowls or ramekins (optional- I just put it in one bowl and share with my husband).
• Season the chicken breasts with salt and pepper. Spread the flour on a plate, beat the eggs in a shallow bowl until blended, and spread the bread crumbs on another plate. One at a time, dredge each chicken breast in the flour, dip in the eggs, and then coat evenly with the crumbs. Set aside on a rack or baking sheet.
• In a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken breasts feel firm when pressed in the centers, about 4 minutes on each side. Adjust the heat as needed so the crumbs don't burn. Transfer to a cutting board.
• Cut each chicken breast across the grain into wide strips. Slide a knife under the strips and transfer to warmed individual plates. Serve immediately with the dipping sauce.