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Chinese Sweet and Sour Chicken

chinese sweet and sour chicken1.jpg

My version of chinese sweet and sour chicken

 

The sauce only has 3 ingredients and so good. The chicken was crunchy and saucy deliciousness

 

2 large chicken thigh fillets or 4 small thigh fillets cut into small bite size pieces

 

Marinade for chicken

 

Salt and white pepper to taste

2 tablespoons water

2 tablespoons chinese cooking wine

 

You can skip this step and leave the chicken as is if you like but the water makes the chicken so tender. Marinade the chicken thigh pieces In the ingredients above whilst you prepare the rest of the ingredients

 

Batter

 

1/2 cup plain flour

1/2 cornflour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1/2 cup soda water plus a few tablespoons or so

 

To make the batter add the dry ingredients to a bowl. Add the soda water just before using so you don't lose the affect it has on the crunchy batter. Add the 1/2 cup soda water first then stir and add a few tablespoons more to make a thick batter but you want to batter to run off the spoon easily otherwise it will be too thick and stoggy

 

Sauce

 

1/4 cup HP sauce ( you can substitute this with store bought tonkatsu sauce works just as well )

1/4 cup sweet chilli sauce

1/4 cup tomato sauce

Mix all sauce ingredients together in a bowl

Vegetable prep

1 small brown onion cut into squares

1 capsicum cut into bite size pieces

4 cloves garlic diced

Garnishes

Toasted sesame seeds to garnish

Steamed rice to serve

 

Heat up a deep fryer to 180degrees. Drain the marinated chicken and add into the batter, stir with a spoon to coat all the chicken. Using tongs to gently lower the batter coated chicken into the hot oil, cook this in batches for 3 minutes each batch. Once you have done this add all the chicken back in, in one batch and deep fry for a further 2-3 minutes or until golden and crunchy. Heat up a fry pan to high add a small amount of oil then add the garlic, capsicum and onion. Saute for a few minutes then add the sauce. Once the sauce starts bubbling add the crunchy chicken and stir well to coat. Serve immediately whilst hot!

 

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