Chinese Sweet and Sour Chicken
6 servings
90 minutes
Chicken in Chinese sweet and sour sauce is a vibrant dish with a rich history that reflects the traditions of Eastern cuisine. Its roots go deep into Chinese provinces, where the balance of flavors is key to culinary art. Tender pieces of chicken fillet in a crispy batter, fried to a golden crust, perfectly complement the rich sauce where the sweetness of honey intertwines with the spiciness of garlic and ginger, while a light tang from rice vinegar completes the picture. Sesame seeds add a subtle nutty note, and serving it with white rice or vermicelli makes the dish harmonious and filling. It’s an ideal choice for lovers of contrasting flavors – it stimulates appetite and provides unforgettable gastronomic pleasure.
1
In a large container, mix all the batter components. Add pieces of fillet to the batter, mix (the pieces should be fully coated with the batter), and let sit for 30 minutes.
- Chicken fillet: 1 kg
- Cornstarch: 4.5 tablespoons
- Wheat flour: 0.3 glass
- Baking powder: 1 teaspoon
- Salt: 1.5 teaspoon
- Mineral water with gas: 0.5 glass
- Chicken egg: 1 piece
- Egg white: 1 piece
2
Heat vegetable oil in a pan. Fry the pieces in batter until cooked (about 2 minutes).
- Vegetable oil: 250 ml
3
Place on a napkin to absorb excess oil (don't overdo it to avoid losing juice).
4
Prepare the sauce. All components should be prepped and placed next to the stove. Heat sesame oil in a pan, add garlic and ginger, and sauté for about 30 seconds. Add honey, salt, vinegar, and water, and stir. Pour in the cornstarch dissolved in water and cook for about 2 minutes, stirring.
- Grated ginger: 1 teaspoon
- Honey: 3 tablespoons
- Finely chopped garlic: 3 teaspoons
- Rice vinegar: 1 teaspoon
- Salt: 1.5 teaspoon
5
Place the chicken in the prepared sauce, stir or pour the strained sauce over the pieces. Sprinkle with sesame seeds.
- Sesame seeds: 2 tablespoons
6
Garnish with white rice or funchose.