🤤 How a Chinese chef cooks Sweet and Sour Chicken! (甜酸雞)

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Thighs are juicier and more flavorful; tofu is a budget-friendly protein alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

Cut the pineapple into small slices, about 1/2-inch thick.

Slice the carrot into segments and then into thin slices.

Cut a quarter of a red bell pepper into angular chunks.

Cut 2 oz of onion into chunks and then into triangles.

Cut 12 oz of chicken breast into 1/2-inch cubes.

Marinate the chicken with 1 tbsp oyster sauce, 1 tsp light soy sauce, 2 tbsp cornstarch, 1 tbsp water, and 1 tsp salt.

Prepare the batter with 3 tbsp flour, 2 tbsp cornstarch, 1 tsp baking powder, and 5-7 tbsp water to achieve the right consistency.

Add 1 tsp of oil to the batter for glossiness.

Mix together the sweet & sour sauce with 5 tbsp ketchup, 3 tbsp red vinegar, 1 tbsp white distilled vinegar, 1 tbsp rice vinegar, 1/2 tsp salt, and 4 tbsp sugar.

Make a thickening slurry with 2 tsp potato starch and 2 tbsp water.

Heat 8 oz of oil in a wok until hot for deep-frying.

Coat the marinated chicken with the batter and deep-fry until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens