Sweet and sour chicken. Who doesn’t love it? It is ALWAYS one of my top picks when ordering a take away- but when I found this recipe, life got EVEN better! This super simple, super quick, delicious recipe has honestly changed my life! The crispy batter, the sharp fruity sauce, all of it tastes so amazing that my mouth waters when I just think about it ! This meal is perfect for a ‘fake away’, a quick after work dinner, a nice Saturday night in, anything! This is perfect, so, are you ready to try the meal of your life?
This sweet and sour chicken only takes 30 minutes to prepare but you will need to set time aside to marinate it, but every minute is so worth it! It makes 4 servings and only has 518 calories! So, what are we waiting for! Let us get cooking!
Sweet and sour chicken ingredients!
There is so little ingredients that are required to make this delicious meal- which makes it even better! It makes it super easy to make!
Here is the list of ingredients that you will need to make it:
Ingredients!
8 skinless, boneless chicken thighs, fat trimmed, sliced
2 tbsp soy sauce
2 tbsp Shaohsing rice wine or dry sherry
thumb-sized piece ginger, peeled and finely grated
3 garlic cloves, finely grated
1 egg, beaten
100g cornflour
Now, what are we waiting for! Let’s get started cooking!
sweet and sour chicken- method!
The method for this sweet and sour chicken is super quick and easy to make!
Step 1
We are going to start off by preparing our chicken! Start off by measuring out your soy sauce and mixing it in with the chicken, the rice wine, the ginger, the garlic and a pinch of salt in a large bowl. Pop it in your fridge and leave it to marinate. Leave it to marinate for at least an hour but the longer you have the better, however do not leave it any longer than overnight. If you are looking to occupy yourself while it is marinating- we can make the sauce!
Step 2
Now we are going to make the sauce! Start off by grabbing another large bowl and tip in the rice wine, the vinegar, and the sugar, and then slowly tip it all into a sauce pan. Sprinkle in a pinch of salt and bring it all to the boil. Keep stirring it continuously until all of the sugar as dissolved, and then add in the garlic and ketchup, continue to cook it for another 10 minutes. You know your sauce is ready when it turns syrupy, then remove it from the heat and set it to the side for now.
Step 3
To prepare the toppings, pop the coriander and spring onion in a bowl of iced water to perk them up and toast the peppercorns in a dry frying pan, if using, then crush using a pestle and mortar. Mix with 1 tbsp sea salt and set it to the side for now.
Step 4
Beat your egg with a whisk or a fork in the cup and mix the beaten egg into the chicken mix, then stir in the cornflour and five-spice powder until the chicken is coated. Again set this to the side, but only for a moment. Fill up a walk with your oil until it is a third full and heat it on a high heat- being very careful it doesn’t spit. Drop in a bit of the batter into the oil; when the batter sizzles and turns golden within 1 min, it’s ready.
Step 5
Fry the chicken in batches for 4-5 mins until golden and crisp, then drain on kitchen paper and keep warm in a low oven. When your chicken is frying, reheat your sauce up and add in the soy sauce stock pot or cube, vegetables, pineapple and ginger. Simmer it for 2 to 3 minutes until your veg has softened. Mix your crispy chicken in with the sauce, spoon it onto the plate with a ladle and top it with the coriander and spring onion. Pop some rice on the side and season it all with salt and pepper.
And your meal is finished and ready to serve! To purchase sweet and sour sauce, click on this link here!
For more articles, recipes and reviews like this sweet and sour chicken, click on this link here!
