How a Chinese chef cooks Sweet and Sour Chicken! (甜酸雞)

Por Made With Lau · 40 min

Ingredientes

Modo de preparo

1. Cut the pineapple into 1/2-inch slices. Peel the carrot, cut it on a slight diagonal into segments, then slice those into 1/4-inch pieces.
2. Cut a wedge from the red bell pepper and slice it on an angle into triangles. Peel the onion, remove a few outer layers, and slice it on an angle into triangles.
3. Cut the chicken breast into 1/2-inch slices, then cut each slice lengthwise into strips and cut those into 1-inch chunks.
4. Mix the oyster sauce, light soy sauce, cornstarch, water and salt into a marinade, then combine it with the chicken.
5. Whisk the flour, cornstarch and baking powder in a bowl, adding the water gradually until the batter is smooth with no lumps. If too thin, add more flour and cornstarch; the right consistency is when the batter falls from a spoon in a narrowing stream.
6. Stir the oil into the batter until well combined.
7. Mix the ketchup, red vinegar, rice vinegar, salt and sugar in a small bowl until fully combined. In another small bowl, mix the potato starch with the water until smooth.
8. Heat the wok on high for about 1 minute, then add the oil and heat to 350°F, lowering the heat if it gets too hot. Cooling the oil with a little room-temperature oil is an option.
9. Pour the batter over the chicken and mix with chopsticks so every piece is coated. Add the pieces one at a time, close to the oil, in batches so the wok is not crowded. Fry at 350°F for 2 to 3 minutes, turning, until the outside just turns golden. Set aside, skim loose batter, and repeat with the rest.
10. Heat the oil to 380°F. Fry the chicken a second time in two batches for 30 seconds, then set it aside and turn off the heat. Skim away loose batter.
11. Fry the bell pepper, onion and carrot in the oil for 30 seconds, then remove and set aside.
12. Pour out the oil (or filter it for reuse) and wipe the wok dry.
13. Add the sauce to the wok and heat on high. When it boils, stir and reduce to medium, then slowly add half the slurry while stirring. Add more slurry if needed to reach the desired thickness.
14. Add the vegetables and stir to coat, then turn off the heat. Add the chicken and toss to coat, then add the pineapple and stir.
15. Finish with a drizzle of oil, mix it in, and serve immediately.

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