Daves Sweet Sour Chicken Food

SWEET AND SOUR CHICKEN

Steps:

• Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
• Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
• Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
• Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
• The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you'll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
• Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
• Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
• Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
• Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
• Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste--now is the time to add more salt, vinegar or sugar if desired.
• Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!

SWEET AND SOUR CHICKEN

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

DAVE'S SWEET & SOUR CHICKEN

Steps:

• Blend cornstarch and small amount of the juice from the pineapples.
• Combine all other ingredients into a stock pot.
• Bring sauce to a slow boil, stirring occasionally.
• Add cornstarch mix to the sauce and mix until blended.
• Cover and simmer for 45 minutes to one hour, stirring often.
• While sauce is simmering, cut chicken breast into desired size chunks.
• Sauté chicken in butter until tender, then drain.
• Once pineapples, peppers and cherries are tender, add sautéed chicken to the sauce.
• Simmer for five minutes.
• Serve over rice.

FAMOUS DAVE'S CREAMY SWEET & SOUR COLESLAW

Steps:

• Toss the cabbage and carrot in a bowl.
• Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl.
• Add to the cabbage mixture and mix well. Chill, covered, until serving time.

SWEET AND SOUR SAUCE

Steps:

• Combine all ingredients and cook until red pepper is softened (approximately 20-25 minutes).
• Thicken as desired with the cornstarch and water, pouring slowly and constantly stirring.

SWEET AND SOUR CHICKEN

Steps:

• Mix the chicken with the soy sauce, rice wine, ginger, garlic and a pinch of salt in a large bowl. Put in the fridge and leave to marinate for at least 1 hr or ideally overnight. Meanwhile, make the sauce. Tip the rice wine, vinegar and sugar into a saucepan with a pinch of salt and bring to the boil. Stir until the sugar has dissolved, then add the garlic and ketchup. Continue to cook for 10 mins until syrupy, then remove from the heat and set aside. To prepare the toppings, put the coriander and spring onion in a bowl of iced water to perk them up. Toast the peppercorns in a dry frying pan, if using, then crush using a pestle and mortar. Mix with 1 tbsp sea salt and set aside.
• Mix the beaten egg into the chicken mix, then stir in the cornflour and five-spice powder until the chicken is coated. Set aside. Pour the oil into a wok until it's no more than a third full and heat to 170C, or heat a deep-fat fryer to the same temperature. If you don't have a thermometer, drop a bit of the batter into the oil; when the batter sizzles and turns golden within 1 min, it's ready. Fry the chicken in batches for 4-5 mins until golden and crisp, then drain on kitchen paper and keep warm in a low oven.
• Meanwhile, gently reheat the sauce and add the soy sauce, stock pot or cube, vegetables, pineapple and ginger. Simmer for 3 mins until the veg is slightly softened. Mix the chicken with the sauce and serve with the coriander and spring onions, salt and pepper mix and some rice on the side.

SWEET AND SOUR CHICKEN SOUP

Steps:

• In a large soup pot, saute onion and garlic in 2 tsp olive oil for 3 minute.
• Add ginger for 30 sec.
• Add stock and mushrooms and bring to a boil.
• Cover, reduce heat, and simmer 30 minute
• Stir in chicken, spinach, and noodles; cook for 5 minute.

SWEET & SOUR CHICKEN

Steps:

• For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
• Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
• Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

EASY SWEET & SOUR CHICKEN

Steps:

• In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
• Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.