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Easy Chinese Sweet and Sour Chicken Recipe! | Wok Wednesdays

Feb 27, 2020
hey guys jeremy here from school than i'm going to show you how to make classic

sweet

and

sour

chicken

one of the most requested dishes in the country classic

sweet

and

sour

chicken

really simple things but you have to get the frying process right and start by stretching out my bed of onion and bell pepper straight up you probably won't use a whole hot pepper and then good dice onion bell pepper the same size as keeping it nice and sweet and sour making sure it's batter is nice dry and crisp. The main point of this is a little bit of onion, a little bit of pepper just to bring out that color in the sweet and sour, everything needs to be the same size cooking at the same time.
easy chinese sweet and sour chicken recipe wok wednesdays
Pineapple chunks if you want If you want to go classic sweet and sour, you feel like you have your own restaurant or take-out dish at home. Now we go to the most important part: the appearance of the meat. You can do this with chicken, pork, or even shrimp or calamari. Anything will do. tofu is even great. the important thing is that you want to get a dry, powdery white mass. I'll show you that now I have chicken drumstick here. Classically in Chinese cooking, we tend to use the thigh for sautéing or frying a little fat in there just has a little extra moisture. tasty this is how we like good pieces of chicken so again similar dice sizes as the onion and bell pepper pieces make sure each piece of chicken is a similar size again so it cooks in the amount of right time when it starts deep-frying so every stir fry or fry process in Chinese King has a marinade and then a sauce that is put on top to marinate the chicken or pork or whatever you're cooking for this sweet and sour we've got some very classic ingredients like soy sauce, sesame oil and a pinch of sugar.
easy chinese sweet and sour chicken recipe wok wednesdays

More Interesting Facts About,

easy chinese sweet and sour chicken recipe wok wednesdays...

I always say that if you remember those three things like soy sauce, sesame oil, pinch of sugar, you guaranteed that your food will taste Chinese. Let's go straight to the chicken. we have light soy sauce and we only need about a tablespoon of light soy sauce we can get a teaspoon or so of sesame oil make sure it's pure sesame oil and you'll get that real nutty flavor and then your sugar a chef's pinch of sugar about a half teaspoon we like to think everything has its own sweetness you accentuate that sweetness that pinch of sugar well mix well and then we'll add your egg to it too the egg is there to help bind that cornmeal is a very dry powdery white batter this is what makes a really crunchy finish but without that kind of gr

easy

almost bad fish and chip batter around the chicken egg now this is the most important part of making a proper sweet and sour home style , is cornmeal or potato starch. i need a lot to make sure each piece of chicken comes out nice and separate and you don't want to stick your cornmeal just go right over the top and i'm going to use the whole bowl of water here people using my book certainly posts on this and sayi ng something's wrong why do you need 300 grams of water well that's why you want to make sure you massage that cornmeal into take some time with this a couple of minutes really separate each piece of chicken and pork or even hopefully whatever is cooking in your salad vista you can see now that i have no chicken pieces stuck to it, also each piece is separate dry and dusty white very important for good sweet and sour homemade pork or chicken.
easy chinese sweet and sour chicken recipe wok wednesdays
If you really want to dig into cornmeal, there's a little trick. If you apparently filled an entire pool with cornmeal, you could run through that pool but you wouldn't have to cross it and it's supposedly a thixotropic entity. so anyway cornflower which is done right every piece nice and separate all i have to do now is make my sweet and sour sauce the classic way and in the old days sweet and sour would have just been dark soy sauce, a little something sour. r a little vinegar and a little sugar and that's about it, but sweet and sour as we know it is much redder and it's really bad. we have ketchup a little sugar and rice vinegar and essentially the same amount of ketchup vinegar and sugar that makes a great sweet and sour sauce.
easy chinese sweet and sour chicken recipe wok wednesdays
I also put some dark soy sauce in there, right at the bottom. color let people know you cook at home the same amount of ketchup vinegar and sugar you want to use one spoon less wash the dishes first start with the sugar so one two three four tablespoons of sugar this is definitely not a healthy dish but it tastes good vinegar next so I don't have to worry about washing again one two three it's slipping on the spoon so that's okay and then your ketchup again four spoons one two three the perfect size around a relative look that give it a good mix through this sugar will melt it's obviously in the wok so don't worry about it melting or melting as you mix it may still be a little grainy you can see the shine of that red is currently the same color as the red is my bowl so i just put a dash of dark soy sauce which is like the texture of caramelized soy sauce will completely change that red color to a c smell more garnet red to me a little more palatable after frying now a lot of people are a little scared to fry at home after all we are a school so here are some safety tips first of all never fill the oil more than half of the wok or pan, whatever you're using, never more than half, secondly it has to be a high temp oil. so vegetable oil corn oil sunflower oil but not olive oil or sesame oil they have a very low smoke point wooden chopsticks cold implements are really handy for frying when i put it in cold oil nothing will happen but in hot oil it will fit immediately you see that fizz If your oil is hot enough it should be around 180 degrees C on that fish with no fizz but definitely not hot enough so I have my fizz and I'm ready to start frying next tip when you're frying these kind of spiders we call spider webs are really cool because they can pick things up very easily or a slotted spoon will do the job but the difference between a spider kind of a Chinese skimmer and a slotted spoon is we have a surface area very, very small in this skimmer. so we don't pick up any excess oil, that's the biggest difference then when you're frying. then it will lose a lot of heat and you will not get a good fry.
I'm going to make sure there's enough room for that chicken to get fried right away and sear well. It's good to do it in batches. dish towel on a baking sheet ready needs a dish towel something to bake so it's good to have a dish towel and baking sheet ready so that when it's cooked and soaks up all the excess oil you see here now I have that nice crispy outer edge of that very light golden brown cornmeal batter that's the color you're looking for a good batter i think it just keeps cooking no matter how much chicken you have when it's cooking sweet and sour since we're kids it's very hard to have a lot of sweet sound on the plate when we actually get to dinner time but we just dip like that ya fried chicken great so my chickens are fried nice and crispy its still hot ready to go so I'll put it in my wok watch you can see I now have my onions my pepper a little bits of pineapple if you like my sweet and sour sauce which will bubble up and caramelize very quickly and lastly fried chicken which just we'll just toss in that sweet and sour sauce three or four times to finish the dish and so on the finish is a quick stir fry essentially see A really fast high key is what you need to walk in a really high key and add a little bit of oil and with this type of stir fry you don't really need to know much about the walk other than the high key and how to move it when you move your walk it's a long push forward and a quick flick back outside of that just stirring is all you need hot smoking oil the first ingredient goes in your onion fold which breaks up any bits nicely yeah it's like charred fish on it you can see it's got a lot of dry smoke in there so practice your walking hard at this point long push forward quickly flip back now bring all that smoke here instead of what make sure you turn on your extractor next to your peppers continue to move around l the pineapples just cooking the herb on those veggies you don't want to overcook them keep them nice and crisp now you can see I barely have any oil in that wok I'm going to add a very little drizzle of oil just before my sauce goes is in this sauce is going to come on very high heat don't waste any of that ketchup nick you can see boiling vigorously once the sauce is boiling vigorously all the way bring your veggies your crispy chicken oh hi your crispy chicken is going to go right in at this point and i can smell the vinegar Coming out of the driveway and this is when I would recommend picking it up with two hands once two three four or five like this and then turn off the kitchen sweet and sour chicken ready right away you can see the lead cameraman rolling over this you want to throw my of course if you want some rice steamed on the side for garnish now some veggies ok i'll go to our garden ok? one

recipe

says picked coriander literally pick the coriander leaves it's nice and simple do the sheffy thing the crowd sounds always makes you look or the chef like you can see how beautiful sweet and sour looks it has that red but a little bit, to that dark, so it's just the deep color makes it a little bit more authentic, sweet and sour, time for it to taste crisp.
I hope you are very happy that the cameras are still filming this. this

recipe

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