Chicken in sweet and sour sauce "Yin Yang"
6 servings
60 minutes
Chicken in sweet and sour sauce 'Yin Yang' is a gastronomic embodiment of balance, combining tender crispy fillet and a rich sauce where the sweetness of pineapples intertwines with the light acidity of apple vinegar and the spiciness of ginger. This recipe, inspired by classic Chinese cuisine, reflects the philosophy of Yin and Yang — opposites that merge in harmony of flavors. Chicken fried in airy batter becomes the perfect base for an aromatic sauce that adds juiciness and depth of flavor. The dish delights not only with its taste but also with its bright appearance, thanks to bell peppers that add freshness and contrast. Perfect for serving with rice or noodles, this treat turns an ordinary dinner into a true culinary adventure.
1
Cut the chicken into small pieces. Place in a deep plate or bowl and pour soy sauce to slightly cover the chicken fillet. Let the chicken marinate for half an hour.
- Chicken fillet: 700 g
- Soy sauce: 110 ml
2
Add 1 tablespoon of starch and 1 tablespoon of flour to the chicken. Mix thoroughly so that all pieces are evenly coated with the resulting mixture.
- Potato starch: 100 g
- Wheat flour: 100 g
3
Batter: separate the egg whites from the yolks, beat until light foam forms, mix flour, starch, a pinch of salt in a bowl, and pour in the beaten egg whites. The batter is ready. It should not be too thick, similar in consistency to pancake batter.
- Wheat flour: 100 g
- Potato starch: 100 g
- Salt: to taste
- Egg white: 2 pieces
4
Heat oil in a pan (fryer). Pour enough oil into the pan to cover the chicken pieces. If you have a fryer, you can use it to fry the chicken. Dip the meat in batter and place small portions in the boiling oil, frying for 3-5 minutes while constantly turning. Place the cooked fried chicken on a dry clean plate to drain. You can put a couple of paper towels at the bottom of the plate.
- Vegetable oil: 250 ml
5
Now we can start preparing the sweet and sour sauce. We'll pour a little oil into the pan. Let's heat it up. We clean the bell pepper, cut it into large pieces, and sauté it in the pan, stirring constantly. (Zucchini can be added) We do this for a short time – a minute or two. The pepper should not be too soft.
- Sweet pepper: 3 pieces
6
Add peeled and grated ginger root, apple vinegar, 0.5 liters of boiled water, and pieces of pineapple to the peppers. Add 3 tablespoons of honey. Mix everything thoroughly. Simmer for 2-3 minutes.
- Ginger root: 30 g
- Apple cider vinegar: 3 tablespoons
- Water: 500 ml
- Canned pineapple: 1 jar
- Honey: 3 tablespoons
7
Add tomato paste and a tablespoon of starch to thicken the sauce. Mix well. The sauce is ready. Just add the chicken.
- Tomato paste: 60 g
- Potato starch: 100 g
8
Add the chicken and gently mix all the contents of the pan so that the chicken absorbs the sauce. After that, you can reduce the heat, cover the dish with a lid, and simmer for 2-3 minutes.
- Chicken fillet: 700 g