How To Make Authentic Chinese Sweet And Sour Chicken Food

SWEET & SOUR CHICKEN

Sweet & sour chicken image

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Provided by John Torode

Time 1h5m

Number Of Ingredients 13

Ingredients

sunflower or vegetable oil , for frying
100ml soda water , chilled
140g self-raising flour
25g cornflour
4 skinless, boneless chicken breasts , cut into chunks
spring onions , finely shredded, to serve
1 red pepper , deseeded and chopped into chunks
3 red chillies , 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
50g tamarind paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar

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.

Nutrition Facts : Calories 654 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN

Chinese Restaurant Style Sweet and Sour Chicken image

Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.

Provided by Parkers Mom

Categories Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
2 tablespoons ketchup
1 cup water
1/2 cup vinegar
1 tablespoon soy sauce
1 cup packed brown sugar
1/4 cup butter (melted)
2 tablespoons cornstarch
2 tablespoons water
3 drops red food coloring
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
2 eggs
1/2 teaspoon vegetable oil
1 teaspoon sugar

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.

Nutrition Facts : Calories 640.1, Fat 16.3, SaturatedFat 8.6, Cholesterol 202.1, Sodium 686.3, Carbohydrate 88.5, Fiber 1, Sugar 56, Protein 33.3

CHINESE SWEET AND SOUR CHICKEN

Chinese Sweet and Sour Chicken image

A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.

Provided by Traveling_Is_Love

Categories World Cuisine Recipes Asian

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup soy sauce
½ cup white sugar
¼ cup vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 ½ teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves

Steps:

Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
Add chicken breasts to marinade and stir to coat.
Pour the marinade and chicken into a 9x9-inch square baking dish.
Cover and marinate chicken in the refrigerator for 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g

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