Sweet and Sour Chicken – A small batch

December 25, 2012 at 2:01 pm Leave a comment

sweet sour

Not your Chinese take-out restaurant version, but that’s probably a good thing.

Altered and adapted from a recipe I got from a friend, who had ‘pinned’ it online. For the record, the recipe as posted did not work out as I had hoped, and it took more than a few rounds of testing, research, and conversation, to finally get it to my liking. After discussing my failures with a friend of a friend, he was kind enough to share his version with me and his hints for the sauce were most helpful.

1/3 cup white or rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
dash of hot sauce (optional)
2 teaspoons cornstarch
4 teaspoons water

Mix the vinegar, brown sugar, ketchup, hot sauce, and soy sauce together
bring to a boil in a small pot

Mix cornstarch and water together
add to the other ingredients and stir to thicken

This recipe makes approximately a 1/2 cup, enough for a double batch of chicken; it can be made ahead, and stored in the refrigerator

1 chicken breast, cut into 1-inch cubes
salt and pepper
splash of lemon juice
1 egg
1/3 cup cornstarch
1/4 cup oil, for shallow frying

Beat egg with salt, pepper, and lemon juice
toss chicken cubes in egg wash
then toss in cornstarch and coat well
fry chicken until well browned
place on paper towel to drain a bit

In a sauté pan combine prepared chicken and sauce
toss, coat, and heat through

Add sliced green peppers and pineapple chunks if you like


Entry filed under: Chinese, For One or Two, Main Course, Popular Ethnic Dishes. Tags: , .

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