How Chinese Chef Cooks Sweet and Sour Chicken

Discover the secrets to making an authentic Chinese sweet and sour chicken dish like a pro! In this video, a renowned Chinese chef will guide you step-by-step through the entire process, from preparing the batter and marinating the chicken to creating the perfect sweet and sour sauce. Learn valuable tips and techniques for achieving the ideal texture, flavor balance, and vibrant colors. Whether you're a beginner or an experienced cook, this video will elevate your sweet-and-sour chicken game to new heights. Don't miss out on this mouth-watering recipe!

Here's the recipe for Sweet and Sour Chicken:

Ingredients:

For the Chicken Marinade:

2 chicken breasts, cut into 1-inch cubes
1/2 tsp salt
White pepper to taste
1/2 tbsp sugar
1 tsp chicken bouillon powder
1 tbsp crushed garlic
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp Chinese rice wine
1 tbsp soy sauce
1 tbsp olive oil
1 egg
2-3 tsp cornstarch
All-purpose flour for coating
1 tsp cornstarch

For the Vegetables:

1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
Pineapple chunks

For the Sweet and Sour Sauce:

1 cup water
1/2 cup white vinegar
1/2 cup tomato sauce
1/2 cup sugar
1/2 tsp salt
Cornstarch slurry (2 tbsp cornstarch mixed with 1/4 cup water)

Instructions:

-In a bowl, combine the chicken cubes with salt, white pepper, sugar, chicken bouillon powder, crushed garlic, oyster sauce, sesame oil, Chinese rice wine, soy sauce, and olive oil. Mix well.
-Crack an egg into the bowl and mix until the chicken is well coated.
Sprinkle 2-3 tsp of cornstarch over the chicken mixture and mix well to create a batter.
-Cover and marinate the chicken for 1-2 hours in the refrigerator.
Prepare the vegetables by cutting the bell peppers, onion, and pineapple into chunks.
-In a shallow bowl, combine all-purpose flour and 1 tsp of cornstarch. Dredge the marinated chicken pieces in the flour mixture, coating them evenly.
-Heat oil in a wok or deep fryer to 350°F (175°C). Fry the coated chicken pieces in batches for 1-2 minutes until golden brown. Remove from oil and set aside.
-In a saucepan, combine water, white vinegar, tomato sauce, sugar, and salt. Bring the mixture to a boil.
-Once boiling, gradually whisk in the cornstarch slurry until the sauce thickens to your desired consistency.
-Reheat the wok or skillet with oil. Stir-fry the vegetable mixture until tender-crisp.
-Add the fried chicken pieces to the wok and toss to combine.
-Pour the sweet and sour sauce over the chicken and vegetables. Toss everything together until the chicken is well coated with the sauce.
-Serve hot over steamed rice.

Enjoy your homemade Sweet and Sour Chicken!