Welcome to my blog, my dear foodies! Today, I am going to share with you one of my absolute favorite dishes – Fried Sweet and Sour Chicken. This delightful dish marries the crunchiness of fried chicken cubes with the tantalizing tang of homemade sweet-and-sour pineapple sauce. An absolute delight for your taste buds, this dish is perfect for both family dinners and festive feasts. Let’s dive into the culinary wonderland and learn how to create this masterpiece at home.
How to Prepare Fried Sweet and Sour Chicken
Cooking might feel like a chore to some, but for me, it is a joyful experience, a meditative process that yields an artistic masterpiece. Each ingredient, each step, contributes to creating a burst of flavors that tantalize the palate. Let me take you through the journey of creating this delightful Fried Sweet and Sour Chicken.
Ingredients for Fried Sweet and Sour Chicken
Every dish begins with the careful selection of ingredients. Here is what we need for our Fried Sweet and Sour Chicken:
– Water: 1 ¾ cups, divided
– Pineapple chunks (8-ounce can), drained (but don’t forget to reserve the juice!)
– White sugar: ¾ cup
– Distilled white vinegar: ½ cup
– Orange food color: 2 drops (to give that lovely orange tinge to the sauce)
– Cornstarch: ¼ cup + 2 tablespoons (for the sauce and batter)
– Self-rising flour: 2 ¼ cups (for the perfect batter)
– Vegetable oil: 2 tablespoons + 1 quart (for the batter and frying)
– Egg: 1 (to bind the batter)
– Salt: ½ teaspoon
– Ground white pepper: ¼ teaspoon
– Chicken breast halves (skinless, boneless): 8, cut into 1-inch cubes
– Green bell pepper: 2, cut into 1-inch pieces
Directions for Fried Sweet and Sour Chicken
Once the ingredients are ready, it’s time to start the fun part – cooking! Follow these steps to whip up your delicious meal:
1. Begin by combining 1 1/2 cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring this mixture to a boil over medium heat, then set aside.
2. Mix together 1/4 cup cornstarch and 1/4 cup water in a small bowl until smooth. Pour this into the sauce, stirring continuously, until it thickens slightly.
3. For the batter, combine the flour, 2 tablespoons of oil, 2 tablespoons of cornstarch, egg, salt, and white pepper in a large bowl. Gradually whisk in 1 1/2 cups of water to create a thick batter.
4. Add the chicken pieces to this batter, ensuring each piece is well coated.
5. Preheat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry the chicken pieces until they turn golden, which should take about 10 minutes. Once done, remove the pieces and drain them on paper towels.
6. Now, layer the green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour the hot sweet and sour sauce over the top.
7. Serve hot and enjoy the burst of flavors!
Frequently Asked Questions
I know you might have some queries about this recipe, so I’ve answered some common questions to help you out:
What can I serve with Fried Sweet and Sour Chicken?
You can serve this dish with steamed rice or noodles. It also pairs well with a fresh salad or roasted vegetables for a balanced meal.
Can I use a different type of meat for this recipe?
Yes, you can! Although the classic recipe calls for chicken, you can replace it with pork, shrimp, or tofu for a vegetarian version. The cooking time may vary depending on the meat you use.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stove before serving.
I hope you have a delightful time preparing and enjoying this Fried Sweet and Sour Chicken. Bon appétit!
Fried Sweet and Sour Chicken
Ingredients
- 1 ¾ cups water divided
- 1 8 ounce can pineapple chunks, drained (juice reserved)
- ¾ cup white sugar
- ½ cup distilled white vinegar
- 2 drops orange food color
- ¼ cup cornstarch
- 2 ¼ cups self-rising flour
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 ½ cups water
- 8 skinless boneless chicken breast halves - cut into 1 inch cubes
- 1 quart vegetable oil for frying
- 2 green bell pepper cut into 1 inch pieces
Instructions
- Begin by combining 1 1/2 cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring this mixture to a boil over medium heat, then set aside.
- Mix together 1/4 cup cornstarch and 1/4 cup water in a small bowl until smooth. Pour this into the sauce, stirring continuously, until it thickens slightly.
- For the batter, combine the flour, 2 tablespoons of oil, 2 tablespoons of cornstarch, egg, salt, and white pepper in a large bowl. Gradually whisk in 1 1/2 cups of water to create a thick batter.
- Add the chicken pieces to this batter, ensuring each piece is well coated.
- Preheat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry the chicken pieces until they turn golden, which should take about 10 minutes. Once done, remove the pieces and drain them on paper towels.
- Now, layer the green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour the hot sweet and sour sauce over the top.
- Serve hot and enjoy the burst of flavors!
