Chinese Sweet And Sour Chicken
Chinese Sweet And Sour ChickenHow to make chinese sweet and sour chicken? Simple! Chinese Sweet and Sour ChickenPosted by liz at recipegoldmine.com May 26, 2001Source: Posted by Cookin’ Dad 03-27-2001 09:33 pmThis 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 pieces1/4 cup soy sauce3/4 cup sugar1/2 cup vinegar1/4 cup water5 teaspoons ginger (GRATED EXTRA-FINE)1 teaspoon garlic, minced (I used garlic press)1 1/2 teaspoons freshly squeezed orange juice1 1/2 teaspoons freshly squeezed lemon juice1/4 cup green onion, sliced in approximately 1/4-inch segments2 tablespoons hot oil2 tablespoons cornstarch, mixed with water for thickening sauceChicken nugget breading2 cups cornstarch (approximation)2 eggs1 cup water (approximation)1 tablespoon oil (approximation)Red Chinese Sweet and Sour Sauce1/3 cup ketchup3/4 cup granulated sugar1/2 cup white vinegar1/4 cup chicken broth2 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 onlyAbout 1 tablespoon cornstarch mixed with little more than 1 tablespoon water for thickening sauceAbout 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 refrigerator.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 temp. 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. 59 Recipes Found Category Tarts All Recipes-Tarts 59 Recipes Found Category Tarts.
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