Hong Kong Style Sweet And Sour Chicken Food

SWEET AND SOUR CHICKEN HONG KONG STYLE

Steps:

• For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency.
• For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand.
• To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together.
• Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil - if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken - if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy.
• Cook the chicken pieces for at least 4-5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2-3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again.
• Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1-2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve.

HONG KONG SWEET AND SOUR PORK

Steps:

• Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
• To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
• Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
• Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
• Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
• Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN

Steps:

• Mix marinde together and add chicken.
• Marinate chicken in refrigerator from 1 hour to 24 hours.
• Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
• Remove chicken from marinde.
• Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
• Stirring often for 15-20 minutes or until thickened.
• Dip chicken pieces into batter and fry until golden brown.
• You can then place the chicken into the sauce or use the sauce as a dipping sauce.