Chinese Sweet and Sour Chicken
This is an excellent recipe for sweet and sour chicken. It uses a soy sauce-based
sweet and sour sauce. I have also included a red sweet and sour sauce recipe at
the bottom of the recipe if you and your family prefer that type. Please let me
know how things go.
- 2 large whole boneless chicken breasts, cut into bite-size pieces
- 1/4 cup soy sauce
- 3/4 cup sugar
- 1/2 cup vinegar
- 5 teaspoons ginger (grated extra-fine)
- 1 teaspoon garlic, minced
(I used garlic press)
- 1 1/2 teaspoons freshly squeezed orange juice
- 1 1/2
teaspoons freshly squeezed lemon juice
- 1/4 cup green onion, sliced in approximately 1/4-inch segments
- 2 tablespoons hot oil
- 2 tablespoons cornstarch, mixed with
water for thickening sauce
- Chicken nugget breading
cups cornstarch (approximation)
- 2 eggs
- 1 cup water (approximation)
- 1 tablespoon
Red Chinese Sweet and Sour Sauce
- 1/3 cup ketchup
- 3/4 cup
- 1/2 cup white vinegar
- 1/4 cup chicken broth
- 2 teaspoons regular prepared mustard*
- 1 tablespoon ginger (minced as fine as possible)
- 1 teaspoon garlic (minced as fine as possible)
- About 3 tablespoons green onions,
green part only
- About 1 tablespoon cornstarch mixed with little morethan1 tablespoon water for thickening sauce
- About 2 tablespoons hot oil (add
to sauce after thickened)
* You can omit the mustard, but I personally prefer that subtle extra it adds.
No matter what you decide, you'll like this sauce.
- Several hours before cooking time, cut salt chicken (I used a little less
than 1 teaspoon). After you have salted chicken, drizzle a little water on breast
chunks and mix. Follow that with about 2 tablespoons cornstarch.
- Mix cornstarch in, gently massaging it into meat with your hands. Set in
- A couple of hours before cooking time mix sauce ingredients together. This
includes everything EXCEPT green onion, hot oil and cornstarch. Make sure the
ginger is VERY FINELY minced or you will sacrifice some of the flavor. This
step may take extra time, but your effort will be rewarded - trust me, this
sauce is yummy! Set sauce aside to allow flavors to marry.
- Before you heat up oil (about 3 inches deep in deepest part of wok), mix
eggs, water and oil together bowl. Place nuggets in mixture, then dip in pure
cornstarch. Make sure you have a thin, solid coating with no bald spots. Heat
oil while nuggets sit in cornstarch. Before frying, make sure oil is piping
hot (important for allowing cornstarch to achieve its full functionality). Drop
first batch of nuggets in hot oil (should see just a little smoke just before
nuggets are placed in oil). Oil temp. for this recipe is important, because
if oil is hot enough, nuggets will be slightly crispy in spite of having been
fried for just 2 1/2 to 3 minutes! On the other hand,if the temp. is too low,
your nuggets may have a slightly gooey exterior. If you have a thermometer,
fry at 375 to 380 degrees F.
- Remove first batch of nuggets which should be ready in no more than 3 minutes.
Unless you are using golf ball-size nuggets (lol). Drain well. My nuggets were
super tender after frying them for not quite 3 minutes Allow a minute or two
for oil temperature before frying your next, and possibly final, batch. Also, for
optimum results with different sized nuggets in same batch, put larger size
nuggets in BEFORE smaller size ones.
- After you are done frying and draining nuggets, pour oil out of wok and
into safe container. Allow wok to cool for a minute or so before cleaning it
and then heating sauce. When heating sauce, pour in cornstarch/water mixture
within first minute or so. Stir and, when sauce starts to thicken, add hot oil
and stir well before adding green onions. Lastly, dump chicken nuggets into
wok and stir until all nuggets are coated with sauce.
- Serve over white rice.
Posted by liz at Recipe Goldmine May 26, 2001.
source: Posted by Cookin' Dad 03-27-2001 09:33 pm