Sweet and Sour Chicken

Method7 steps · about 34 min

1. 1

   Step 1: Prep vegetables: Cut the pineapple (6 oz) into 1/2-inch thick slices.; Peel the carrot (2 oz) and cut into smaller segments at a slight diagonal. Lay the segments flat, then cut into 1/4-inch thick slices.; Cut out a wedge of red bell pepper (3 oz), then slice at an angle into triangles.; Peel the onion (2 oz) and cut out a few layers, then slice at an angle into triangles.

   Uses 6 oz pineapple · 2 oz carrot · 3 oz red bell pepper · 2 oz onion

   
2. 2

   Step 2: Cut the chicken breast (12 oz) into 1/2-inch-thick slices, then into approximately 1-inch chunks. Mix only the marinade ingredients—1 tbsp Kikkoman oyster sauce, 1 tsp Kikkoman light soy sauce, 2 tbsp cornstarch, 1 tbsp water and 1 tsp salt—then coat the chicken.

   Uses 12 oz chicken breast · 1 tbsp Kikkoman oyster sauce · 1 tsp Kikkoman light soy sauce · 2 tbsp cornstarch · 1 tbsp water · 1 tsp salt

   
3. 3

   Step 3: Mix the 4 tbsp flour, separate 2 1/2 tbsp batter cornstarch and 1 tsp baking powder. Gradually add water from the separate 7 tbsp batter supply, mixing until smooth; reserve any unused water. The batter should fall from a spoon in a narrowing stream. If too thin, add a little extra flour and cornstarch as needed. Stir in the separate 1 tsp batter oil.

   Uses 4 tbsp flour · 2 1/2 tbsp cornstarch · 1 tsp baking powder · 7 tbsp water, added gradually as needed · 1 tsp oil · Extra flour, if needed to thicken the batter · Extra cornstarch, if needed to thicken the batter

   
4. 4

   Step 4: Mix the 5 tbsp ketchup, 3 tbsp red vinegar, 1 tbsp rice vinegar, separate 1/2 tsp sauce salt and 4 tbsp sugar.

   Uses 5 tbsp ketchup · 3 tbsp red vinegar · 1 tbsp rice vinegar · 1/2 tsp salt · 4 tbsp sugar

   
5. 5

   Step 5: Mix the 2 tsp potato starch with only the separate 2 tbsp slurry water.

   Uses 2 tsp potato starch · 2 tbsp water

   
6. 6

   Step 6: Heat a suitable wok or deep frying pan for about 1 minute and heat the corn frying oil to 350°F, controlling the heat as needed. Mix the prepared batter into the marinated chicken. Lower pieces carefully into the oil and fry in uncrowded batches for about 2–3 minutes, moving them gently until beginning to turn golden. Drain each batch briefly and remove loose batter from the oil. Continue directly to the second fry: heat the oil to 380°F and fry the chicken in two batches for about 30 seconds, continuing as needed until the centre of the chicken reaches 74°C/165°F. Remove and turn off the heat. Remove loose batter, then fry the prepared red pepper, onion and carrot in the hot oil for about 30 seconds and drain. Remove the frying oil from the wok carefully and wipe away excess; the oil is frying supply, not all incorporated into the dish.

   Uses 10 oz corn oil for frying · Marinated chicken · Prepared frying batter · Prepared red pepper, onion and carrot

   
7. 7

   Step 7: Add the prepared sweet-and-sour sauce to the wok and bring to a boil. Stir, lower the heat to medium, then stir the slurry again and add half while mixing. Add the fried vegetables and coat. Add more of the remaining slurry only if needed to reach the desired thickness; reserve unused clean slurry. Turn off the heat. Toss in the fully cooked fried chicken, then the prepared pineapple. Add a separate drizzle of finishing oil, mix and serve immediately.

   Uses Prepared sweet-and-sour sauce · Prepared potato-starch slurry; half then more as needed · Fried vegetables and fully cooked fried chicken · Prepared pineapple · A drizzle of finishing oil