Easy Hong Kong Style Sweet and Sour Chicken:- A delicious dish that beautifully combines sweet and sour flavours, the sweet and sour chicken is a dish that strikes the optimum balance between the two. Hong Kong is the method that is used to prepare it. This well-known Chinese dish is distinguished by chunks of chicken that have been coated in a flavourful sauce that is produced by blending vinegar, sugar, and a variety of other seasonings.
Easy Hong Kong Style Sweet and Sour Chicken
The chicken is then grilled over an open flame. A large number of homes consider it to be a favourite, and it is not difficult to prepare at home using only a few fundamental components. In addition, it is not difficult to make.
Ingredients
For the Chicken:
- 500 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- Salt and pepper to taste
- Oil for frying
For the Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- Optional: sliced green onions and sesame seeds for garnish
Also see : Hot Chocolate Cupcakes With Marshmallow Vanilla Frosting
Instructions
Take the chicken pieces and place them in a basin. Season them with salt and pepper. A thorough coating of cornflour should be applied to each piece of chicken after it has been dipped in the beaten egg.
Over medium-high heat, bring the oil to a simmer in a wok or a big skillet. The chicken pieces should be fried in batches until they reach a golden brown colour and a crisp texture. Extract and place on paper towels to drain. Remove any extra oil from the same pan, being sure to leave about a tablespoon behind only.
Stir-frying the bell pepper and onion for a few minutes until they have become somewhat softer is the next step. To prepare the sauce, combine the following ingredients in a separate bowl: ketchup, rice vinegar, brown sugar, soy sauce, and oyster sauce. The sauce mixture should be poured into the pan that contains the veggies.
Make sure to give it a thorough stir, then let it to boil for a few minutes until it begins to thicken. You should add pineapple pieces and fried chicken to the skillet, and then toss everything together until the chicken is evenly covered with the sauce.
Allow the sauce to continue to cook for a few more minutes until it has thickened and everything has reached the desired temperature. In the event that you so wish, garnish with sliced green onions and sesame seeds. Rice should be steamed and served hot.
Nutrition
- Calories: -350 per serving
- Fat: -10 g
- Carbohydrates: -35 g
- Protein: -30 g
Tips
After the initial coating, you can double-coat the chicken by dipping it once more into the mixture of beaten egg and cornflour. This will give the chicken an additional layer of crispiness. You can adjust the sweetness and sourness of the sauce to suit your taste by adjusting the amount of sugar and vinegar that you add.
You are allowed to incorporate more veggies into the recipe, such as carrots, snow peas, or baby corn, in order to enhance the dish’s colour and flavour. Enhance the amount of cornflour slurry that is added to the sauce if you would like it to have a more substantial consistency.
FAQ
Q.1) Can I use other meats instead of chicken?
In point of fact, you might substitute pork, shrimp, or even tofu for the chicken in order to give the dish a more varied flavour profile.
Q.2) Can I make this dish ahead of time?
Although it is recommended that the dish be served fresh, it is possible to prepare the components in advance and then assemble them right before serving in order to preserve the crispiness of the chicken before serving.
Q.3) How do I store leftovers?
The leftovers can be kept in the refrigerator for up to three days if they are stored in an airtight container. Be sure to reheat the dish in a microwave or a pan until it is completely hot before serving.