Sweet and sour chicken
This recipe is a lighter version of the usual sweet and sour chicken and also easier to make but absolutely delicious!
Orange chicken with pineapple chunks.
Note: you can add bell peppers if you like them too.
You can also add garlic & ginger, you just have to heat them in the skillet for about 20s before adding the pineapple and sauce. This time I made without them and it tasted nice regardless.
Recipe by appetiteforchina.com
Ingredients
-
1 cup pineapple chunks
-
3 cups peanut or vegetable oil
-
1 1/2 cornstach
-
1/2 teaspoon salt & pepper to taste
-
for the sauce:
-
3 tbsp cold water
-
2 tbsp ketchup
-
2 tbsp orange juice
-
1 1/2 tbsp cider or apple vinager
-
1 tbsp worcestershire sauce
-
1 tbsp soy sauce
-
2 tbsp sugar
Cooking Instructions
-
1
Cut the chicken tights in small bite sized pieces. In a small bowl mix the egg whites with salt and coat the chicken in the egg white mixture.
-
2
In a large bowl or deep plate, toss the marinated chicken in the cornstarch to coat it. Shake off any excess before frying.
-
3
Heat 3 cups of oil and add first batch of chicken and deep fry until lightly cold. The chicken will come back later to be fried twice so don't cook too much, just enough to be cooked through. It should take about 3 to 4 minutes.
-
4
Transfer the chicken to a plate lined with paper towels. Repeat with the rest of the chicken.
-
5
Heat the remaining 1 tbsp of oil in the skillet over medium-high heat. When hot (about 20 seconds) add thr pineapple and the sauce and stir to coat. Let the sauce simmer for about 2 to 3 minutes until the pineapple is tender.
-
6
Return the chicken to the pan and toss until well coated with the sauce.
-
7
Transfer to the plate, sprinkle sesame seeds or scallions on top (optional) for garnish and serve.
Reactions
Written by
Comments