Скачать или смотреть Sweet and Sour Chicken!

Home Cooking Sessions: Sweet and Sour Chicken. A Chinese classic that hits every time. Full recipe below 👇🏽🇨🇳😍
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1. Dice 2x chicken breasts or 4x thighs into bite-sized pieces and add to a bowl
2. Crack in 1 large egg and add 2tbsp light soy, sea salt, white pepper, 1tsp onion powder, 1tsp garlic powder, 1tsp MSG and mix to combine, then add in 2tbsp AP flour + 1tbsp corn starch, mix to combine - cover and leave in fridge for at least 1h
3. Dice some red, green and yellow peppers into bite sized pieces + half a red onion and finely mince 2 cloves garlic and 1 red chilli
4. For the sauce, combine 100ml chicken stock, 75ml ketchup, 50ml pineapple juice, 2tbsp caster sugar, 2tbsp white wine vinegar, 1tsp MSG, 1tbsp cornstarch - mix till smooth and set aside
5. Dry batter: equal parts AP flour + cornstarch, sea salt, white pepper, mix to combine
6. Add in a few pieces of your chicken at a time to the dry batter. Coat and firmly press in the flour to each piece so that they are all sufficiently coated and craggly. Repeat and set aside
7. Heat neutral oil to 350f and carefully lower in chicken a few pieces at a time - remove after 3-4 mins or till lightly golden and repeat till all are done
8. Allow oil to reach 375f, then fry again - place chicken back into oil and cook for further 1-2 mins till golden and crisp, then leave to drain on wire rack
9. Bring a wok to med-high, then add in some of the cooking oil and throw in all your vegetables. Sauté 2-3 mins, then add in your garlic + chilli and sauté 1 min
10. Pour in sauce and leave to simmer / reduce slightly, it should thicken after 2-3 minutes but let it go for ~5-7 mins, then add in your diced pineapple
11. Taste for additional seasoning, then add in chicken and toss to fully coat in the sauce
12. Plate up immediately with egg fried or plain jasmine rice
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One of my favourite takeaway classics. There are a few methods and i love using a wet batter too, but find this less messy and crispier! Enjoy!

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