Sweet and Sour Chicken
This pan-fried Chinese delicacy is a traditional dish that everyone from all over the world is familiar with, your taste-buds just can’t help but appreciate the contrast between the sweet and sour of its special sauce, and the coating of the chicken also helps to add an extra layer of flavour and softness to it.
Prep Time: 30 Minutes/ Cook For: 20 Minutes/ Total Time: 1 Hour
|1 (8 ounce) can pineapple chunks, drained (juice reserved)||2 tablespoons vegetable oil|
|1/4 cup cornstarch||2 tablespoons cornstarch|
|1 3/4 cups water, divided||1/2 teaspoon salt|
|3/4 cup white sugar||1/4 teaspoon ground white pepper|
|1/2 cup distilled white vinegar||1 egg|
|2 tablespoons vegetable oil||1 1/2 cups water|
|8 skinless, boneless chicken breast halves – cut into 1 inch cubes||1 quart vegetable oil for cooking 2 green bell peppers, cut into 1 inch pieces|
|2 1/4 cups self-rising flour|
First of all, combine the sugar, vinegar and reserved pineapple juice with one and a half cups of water in a saucepan; this should be boiled together properly before adding in a fourth of cornstarch and some more water. This will be the basis for our sauce so stir it properly and wait until the mixture thickens.
While you let the sauce rest, you can move on to the batter. Start by combining the flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Make sure to add some water to it so that it thickens and stir it as you go. Once it’s properly prepared, you can throw in your chicken cubes in them and coat them to your heart’s content.
With a properly battered chicken you can now add them to the air fryer or oven for about ten minutes; this is to make sure they are properly browned and golden. Once done, make sure to take them out and drain them on some paper towels so that they dry and cool properly. Lastly, don’t forget to add a layer of layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top once it’s ready to serve.
Sweet and Spicy Stir Fry with Chicken and Broccoli
If you what something with a bit more of a kick then you can try out this dish, the mixture of broccoli and red pepper with a nice chilli paste give it a mixture of flavor that’s even more pronounced when you add in the hoisin sauce and ginger. Plus it’s not fried, so you can also be glad to be eating a little bit healthier as well.
Prep Time: 10 Minutes/ Cook For: 20 Minutes/ Total Time: 30 Minutes
|3 cups broccoli florets||1 tablespoon low sodium soy sauce|
|1 tablespoon olive oil||1/2 teaspoon ground ginger|
|2 skinless, boneless chicken breast halves – cut into 1 inch strips||1/4 teaspoon crushed red pepper|
|1/4 cup sliced green onions||1/2 teaspoon salt|
|4 cloves garlic, thinly sliced||1/2 teaspoon black pepper|
|1 tablespoon hoisin sauce||1/8 cup chicken stock|
|1 tablespoon chilli paste|
First of all, make sure to fill the steamer with a one inch worth of water and boil the broccoli in it. Make sure it’s tender, but if you need a timeframe then five minutes should be enough. After that, heat the oil in a skillet and sauté the chicken properly, make sure to also add in the green onions, and garlic. Wait till the chicken is no longer pink and the juices become clear.
Then stir the hoisin sauce, chilli paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Lastly, make sure to stir the chicken stock and let it simmer for about 2 minutes before adding in the broccoli and making sure it’s properly coated with the mixture.