Sweet and Sour Chicken

[Loopylooloo]

Last night I made sweet and sour chicken hong kong style, (battered) it was very easy (just a little time preparing ingredients first) actual cooking was quick and simple stir fry.
I served with rice and prawn toasts from the shop.

Here is recipe link - kitchensanctuary/swe...-sour-chicken/

Here is my finished plate and it was delicious if I say so myself!

[disney332]

Yummy 😂

Disney332

[Smilesonfaces]

That looks delicious. Just had a look on the rest of the recipe site and saved it on my favourites. Think it will be a Chinese night next Saturday. Thanks for posting.

[Rozzyb2011]

Defo going to make this, thank you!

[Floridatilly]

Originally Posted by Loopylooloo

Last night I made sweet and sour chicken hong kong style, (battered) it was very easy (just a little time preparing ingredients first) actual cooking was quick and simple stir fry.
I served with rice and prawn toasts from the shop.

Here is recipe link - kitchensanctuary/swe...-sour-chicken/

Here is my finished plate and it was delicious if I say so myself!

See more...

That look delicious! Strangely I have been craving this for weeks! Probably because I am on a diet and desperately need something sweet lol

[Bootrip2]

Love sweet and sour - looks lovely

[Michyloulou]

That looks lovely, I haven’t had Sweet & Sour chicken for ages. I might just have to put this on next weeks meal plan!

[wanye]

next time, try it with boneless/skinless chicken thighs, they are even better... its much harder to overcook thigh meat, so you're less likely to get dry chicken. plus its cheaper/tastier!

also, if you want a nice kick to it, lao gan ma chilli black bean paste is *amazing*

amazon/Laoganma-Bl...f_=as_li_ss_tl

(its cheaper if you have an asian supermarket nearby - just look for the angry lady on the label!)

here's some schezuan chicken i made which is pretty similar to your sauce, just less "sweet" ingredients, and more spicy...

*edit*
also, make a huge batch, and par-cook them - 2 mins tops. just enough for the batter to firm up), then place on a baking tray in the freezer for 45 mins before bagging up into portions and freezing till later. they can then be finished in the fryer or spray with a little oil and put in the oven

*edit2*
heres my sauce recipe:

T - tablespoon
t - teaspoon

chillies - as many/few as you like. i used 2 large red chillies and 3 small green birdseye chillis

4 Large Shallots or 1 large onion
1 Thumb-sized lump of ginger, peeled
2-3 garlic cloves, peeled
1T Szechuan Peppercorns, roughly ground
3T Chinese Rice Wine
1T Brown Sugar
3-4T Tomato puree
2T Rice Vinegar
1t Sesame Oil
2T Vegetable Oil
1T Water

(using a food processor, i dropped in the chillis, garlic, ginger and finally the onion/shallots once the rest are chopped and diced very finely, but you can chop them finely - slice birdseye thinly, and dice other chillis into small chunks. leave seeds in for added heat)

heat vegetable oil in wok or pan to a medium heat, add above mix and fry for a couple of minutes

add the rest of the ingredients, topping up with additional tomato puree or water if needed to get the consistency you need. if you like it a bit thicker, add a tablespoon of cornstarch premixed into a few tablespoons of water to the pan and bring to the "boil" cook for no more than a few minutes, then leave to cool. keep it in the fridge until needed.

*edit3*
instead of egg wash, marinade the chicken for an hour (or overnight) in a mixture of soy/ginger/garlic then just drop straight into the seasoned cornflour... adding cayenne give the cornflour a nice kick to it too

[Pookie3101]

That looks lovely. I use a Hairy Bikers recipe but it’s not Hong Kong style. Will save this one. Thanks.

[Gryff]

I use the Hairy Dieters sweet and Sour recipe you might want to try that Floridatilly