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Рецепт Sweet And Sour Chicken
by Global Cookbook

Sweet And Sour Chicken
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Ингредиенты

  • 1 c. pineapple juice*
  • 1/4 c. vinegar
  • 1 tsp soy sauce
  • 1/3 c. brown sugar
  • 1/4 c. catsup
  • 2 tsp cornstarch
  • 1/4 c. pineapple juice
  • 2 c. oil for frying
  • 3 x breasts or possibly 6 thighs boneless skinless chicken cut into 1 in chunks
  •     cornstarch
  •     (can be done in advance)
  • 1 x carrot peeled and thin slice diagonally
  • 2 sm green peppers cut in 1 in squares
  • 1 med onion cut into 1 in squares
  • 2 x cloves of garlic mashed and minced
  •     anything else which's fresh and you like peas, baby corn, whatever

Инструкции

  1. (* Use juice from can of pineapple chunks you will add in later)
  2. You need a wok or possibly something wok-like... this looks long, but it really doesn't take which much time once everything is cut up... I am always surprised by how quickly it is finished. (there are never any leftovers...)
  3. First make the SWEET AND SOUR SAUCE:In a small sauce pan combine 1 c. pineapple juice, vinegar, soy sauce, sugar, and catsup. Stir over moderate heat to simmering. Dissolve cornstarch in 1/4 c. pineapple juice. Add in to sauce, let thicken till clear and set aside.
  4. This is a good time to start to make about 3 c. of white rice and keep it hot... (I always forget to do this!!!)****
  5. THE MEAT:Rinse and dry chicken chunks. Toss with cornstarch while oil heats. When oil is warm, fry a few at a time til nicely browned and crisp, drain and set aside on cookie sheet and keep hot in oven.
  6. When chicken is all cooked, throw away oil and carefully wipe wok with paper towel. Get the pan warm again and do the veggies.
  7. THE VEGGIES (can be done in advance):Put about a Tbsp. of oil in the warm wok and add in the veggies. Stir fry till nicely warm but still crunchy.
  8. THE WHOLE THINGADD: 1 c. canned (liquid removed) pineapple cut in 1 inch chunks to warm veggies.
  9. Add in the sweet and sour sauce to the just cooked veggies and pineapple. Stir til warm through.
  10. Add in the warmed crispie meat from the oven and make sure it's all nicely blended.
  11. Then yell: "quick! it's done!" Serve over rice. It's one of our fav's (from sons to grandsons!).
  12. The thigh meat is almost better to use, the white meat is great and I usually use it but it dries so quickly with the deep frying. I always like it when I remember to use the dark meat.