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Sweet and Sour Chicken




Source of Recipe


recipe circus


List of Ingredients




-- Sauce --

1/2 cup pineapple juice
1/2 cup rice vinegar
5 Tbsp sugar
2 Tbsp catsup
2 Tbsp lite soy sauce
1 Tbsp water
1 tsp cornstarch


-- Marinade --

1/4 tsp salt
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1 Tbsp lite soy sauce
1 tsp cornstarch
1 tsp dry sherry
1 tsp Asian sesame oil

-- Batter --

1/2 cup cornstarch
1/4 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp freshly ground pepper
1/2 cup water


Recipe



Make sauce: Combine all sauce ingredients except water and cornstarch in a small saucepan. Cook, stirring, over medium heat 3 minutes, until sugar dissolves. Stir water and cornstarch together in a cup until smooth. Add cornstarch mixture to saucepan and gently boil 1 minute more, stirring constantly. Remove from heat. Makes 1-1/4 cups. (Can be made ahead. Cool. Refrigerate in airtight container up to 1 week.)

Make marinade: Sprinkle salt over chicken. Combine soy sauce, cornstarch, sherry, and sesame oil in a medium bowl. Add chicken, tossing to coat. Cover and marinate chicken in refrigerator 15 minutes; then marinate 15 minutes more at room temperature.

Make batter: Combine cornstarch, flour, baking powder, salt and pepper in a large bowl. Whisk in water until mixture is smooth. Add a third of the chicken to batter, stirring to coat. Remove chicken from batter with tongs, letting excess drip into bowl. Place chicken on a tray lined with waxed paper. Repeat with remaining chicken and batter.

Meanwhile, heat oven to 250 degrees (F). Line a jelly-roll pan with paper towels; set aside.

Heat oil in a large 2-inch-deep, heavy skillet over medium-high heat 5 to 8 minutes, until temperature reaches 375 degrees (F).

Add one-third of chicken, 9 to 10 pieces, to oil. Fry 2 to 3 minutes, until golden brown and cooked through, turning pieces occasionally with long-handled tongs to keep them separate so they cook evenly. Transfer pieces to prepared pan and keep warm in oven. Repeat with remaining chicken and batter. To serve, garnish chicken with green onions and serve with sauce.

Serves 4