![]() Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. If frozen properly in an airtight container you can ensure this dish will last for 3 – 4 months in the freezer.Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple. This dish will last in an airtight container in the fridge for 3 – 4 days, same with the sauce stored separately. Use the remainder of the sauce for dipping. Garnish with green onions and sesame seeds. Finish the sweet and sour chicken: Bake the chicken for 45 minutes, turning it over every 15 minutes.Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce. Mix the sauce: To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.Transfer the chicken to a paper towel-lined plate and discard excess oil. You will have to do this in batches until done. Fry the chicken: Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes.Dip the chicken in the beaten egg and gently toss till fully coated. Toss this gently to ensure the chicken is fully coated. Prepare the chicken: Season the chicken with salt and pepper and sprinkle with cornstarch.Preheat oven: To 325 F degrees and spray a baking sheet with cooking spray.Green onion – Minced up fine, sprinkled liberally on top.ĭetailed measurements and instructions can be found on the printable recipe card at the bottom of the page.Red pepper flakes – We want some heat in this sweet and sour sauce and these flakes will deliver that.Garlic powder – We want a flavor concentrate that doesn’t have the bite of raw garlic as we won’t be cooking it off.Soy sauce – Any kind you have on hand, I used full sodium as there’s no other salt in this dish.Vinegar – The key to that needed hit of sour. ![]()
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