sweet and sour chicken recipe

sweet and sour chicken recipe

sweet and sour chicken recipe

This is a popular Hong Kong dish can be found in almost any Chinese restaurants. As the name suggests, it can be a good starter. It has since gain worldwide popularity. Check out this article for the full recipe.

Here are the ingredients for the sweet and sour chicken recipe :

sweet and sour chicken recipe

1. 4 pieces of chicken breasts, skinless and boneless, cut into pieces of 1 inch long 

2. flour 

3. 2 tablespoons of cashew nuts 

4. half red pepper, chopped and deseeded 

5. 8 spring onions, cut into pieces 

6. half pineapple, cut into chunks 

7. vegetable oil

Ingredients for the batter:

1. 250 ml of lager 

2. 115g of self-raising flour 

3. a pinch of salt 

4. half teaspoon of baking powder

Ingredients for the sauce:

1. 1 tablespoon honey 

2. 3 tablespoons light soy sauce 

3. 3 tablespoons rice vinegar 

4. 2 tablespoons tomato ketchup 

5. a piece of fresh root ginger, grated and peeled 

6. 1 teaspoon cornflour 

7. 120 ml of chicken stock

Preparation of sweet and sour chicken recipe :

1. You start with the batter first. Sift the flour, salt and the baking powder into a large bowl. Make a well in the centre and add half the lager. Combine slowly and then whisk in the rest of the lager to make a smooth batter. Allow to stand for 30 minutes.

2. To make the sauce, mix all the ingredients, except the cornflour in a pan and stir until the honey melts. Then mix the cornflour with a little water until it dissolves, and then add it to the pan and stir until you get a thick and smooth mixture. Simmer for around 1 minute and allow it to cool.

3. Preheat the oven to 130 degree Celsius.

4. Heat the oil to 180 degree Celsius. This is to be used for deep-frying. Dust the chicken pieces with the flour, coat in the batter and then deep-fry until the pieces turn golden-brown. Drain them out and keep them in the warm oven.

5. Next, add 2 tablespoons of oil in the wok and stir-fry the nuts for 30 seconds. Drain the nuts on kitchen paper. Then fry the red pepper for 3 minutes, after which you add in the spring onions and pineapple and stir-fry for another minute.

6. Pour the sauce that you had prepared earlier into the wok and add in the chicken. Simmer for 2 minutes.

7. Sprinkle the nuts onto the chicken and serve immediately.

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