sweet and sour chicken

80 mins
Serves 1
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Directions

  1. 1Cut the chicken breast into cubes.
  2. 2Cut the chicken breast into cubes.
  3. 3Cut the chicken breast into cubes.
  4. 4Add eggs, sesame oil, Chinese wine, custard powder, water, MSG, and a pinch of sugar to the chicken.
  5. 5Add eggs, sesame oil, Chinese wine, custard powder, water, MSG, and a pinch of sugar to the chicken.
  6. 6Add eggs, sesame oil, Chinese wine, custard powder, water, MSG, and a pinch of sugar to the chicken.
  7. 7Mix the chicken and ingredients thoroughly by hand.
  8. 8Mix the chicken and ingredients thoroughly by hand.
  9. 9Mix the chicken and ingredients thoroughly by hand.
  10. 10Let the chicken marinate for 25 minutes.
  11. 11Let the chicken marinate for 25 minutes.
  12. 12Let the chicken marinate for 25 minutes.
  13. 13Add cane sugar and water to a pan and bring to a boil.
  14. 14Add cane sugar and water to a pan and bring to a boil.
  15. 15Add cane sugar and water to a pan and bring to a boil.
  16. 16Once the sugar has thickened slightly, add vinegar.
  17. 17Once the sugar has thickened slightly, add vinegar.
  18. 18Once the sugar has thickened slightly, add vinegar.
  19. 19Dice red and green peppers, ginger, and onions.
  20. 20Dice red and green peppers, ginger, and onions.
  21. 21Dice red and green peppers, ginger, and onions.
  22. 22Add oil to a pot, then add the diced onions, peppers, and ginger.
  23. 23Add oil to a pot, then add the diced onions, peppers, and ginger.
  24. 24Add oil to a pot, then add the diced onions, peppers, and ginger.
  25. 25Add water and haw flakes (Chinese candies) to the pot.
  26. 26Add water and haw flakes (Chinese candies) to the pot.
  27. 27Add water and haw flakes (Chinese candies) to the pot.
  28. 28Add chicken stock to the pot and slow cook for half an hour.
  29. 29Add chicken stock to the pot and slow cook for half an hour.
  30. 30Add chicken stock to the pot and slow cook for half an hour.
  31. 31For the crispy batter, add flour, cornstarch, wheat starch, baking powder, and glutinous rice flour to a bowl.
  32. 32For the crispy batter, add flour, cornstarch, wheat starch, baking powder, and glutinous rice flour to a bowl.
  33. 33For the crispy batter, add flour, cornstarch, wheat starch, baking powder, and glutinous rice flour to a bowl.
  34. 34Stir in some water to keep the batter nice and fluffy.
  35. 35Stir in some water to keep the batter nice and fluffy.
  36. 36Stir in some water to keep the batter nice and fluffy.
  37. 37In a separate bowl, mix egg white and vegetable oil with some flour for another batter.
  38. 38In a separate bowl, mix egg white and vegetable oil with some flour for another batter.
  39. 39In a separate bowl, mix egg white and vegetable oil with some flour for another batter.
  40. 40Take the chicken out of the marinade.
  41. 41Take the chicken out of the marinade.
  42. 42Take the chicken out of the marinade.
  43. 43Add the two batters to the chicken and mix well.
  44. 44Add the two batters to the chicken and mix well.
  45. 45Add the two batters to the chicken and mix well.
  46. 46Toss the chicken into flour, ensuring it is completely coated.
  47. 47Toss the chicken into flour, ensuring it is completely coated.
  48. 48Toss the chicken into flour, ensuring it is completely coated.
  49. 49Deep fry each piece of chicken in hot oil.
  50. 50Deep fry each piece of chicken in hot oil.
  51. 51Deep fry each piece of chicken in hot oil.
  52. 52Perform a second fry on the chicken for extra crispiness.
  53. 53Perform a second fry on the chicken for extra crispiness.
  54. 54Perform a second fry on the chicken for extra crispiness.
  55. 55Strain the cooked sauce into the sugar and vinegar mixture.
  56. 56Strain the cooked sauce into the sugar and vinegar mixture.
  57. 57Strain the cooked sauce into the sugar and vinegar mixture.
  58. 58Stir the sauce, and add ketchup.
  59. 59Stir the sauce, and add ketchup.
  60. 60Stir the sauce, and add ketchup.
  61. 61Run the peppers and onions through hot oil.
  62. 62Run the peppers and onions through hot oil.
  63. 63Run the peppers and onions through hot oil.
  64. 64Add the fried peppers and onions to a wok with pineapple, then add the double-fried chicken.
  65. 65Add the fried peppers and onions to a wok with pineapple, then add the double-fried chicken.
  66. 66Add the fried peppers and onions to a wok with pineapple, then add the double-fried chicken.
  67. 67Pour the sweet and sour sauce over the chicken and vegetables and stir quickly.
  68. 68Pour the sweet and sour sauce over the chicken and vegetables and stir quickly.
  69. 69Pour the sweet and sour sauce over the chicken and vegetables and stir quickly.
  70. 70Serve and sprinkle with sesame seeds.
  71. 71Serve and sprinkle with sesame seeds.
  72. 72Serve and sprinkle with sesame seeds.

Ingredients

  • chicken breast
  • chicken breast
  • chicken breast
  • 1 eggs
  • 1 eggs
  • 1 eggs
  • sesame oil
  • sesame oil
  • sesame oil
  • chinese wine
  • chinese wine
  • chinese wine
  • custard powder
  • custard powder
  • custard powder
  • water
  • water
  • water
  • MSG
  • MSG
  • MSG
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • cane sugar
  • cane sugar
  • cane sugar
  • vinegar
  • vinegar
  • vinegar
  • red bell pepper
  • red bell pepper
  • red bell pepper
  • green bell pepper
  • green bell pepper
  • green bell pepper
  • ginger
  • ginger
  • ginger
  • onions
  • onions
  • onions
  • oil
  • oil
  • oil
  • haw flakes
  • haw flakes
  • haw flakes
  • chicken stock
  • chicken stock
  • chicken stock
  • flour
  • flour
  • flour
  • cornstarch
  • cornstarch
  • cornstarch
  • wheat starch
  • wheat starch
  • wheat starch
  • baking powder
  • baking powder
  • baking powder
  • glutinous rice flour
  • glutinous rice flour
  • glutinous rice flour
  • egg white
  • egg white
  • egg white
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • ketchup
  • ketchup
  • ketchup
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

knifecutting boardbowlpotpanwhiskstrainer

Tips

  • Do not use balsamic or sherry vinegar, only regular vinegar for the sauce.
  • Double fry the chicken for extra crispiness.
  • For the batter, egg whites and vegetable oil should be mixed in a separate bowl from the rest of the ingredients.