Ingredients
-
2
-
1
-
1
-
1 1/2
-
-
1
-
5 - 8
-
2 - 4
-
1
-
1 - 2
-
-
-
-
-
Directions
Sweet and Sour Chicken, If peeling the bell peppers, like I do, use two, if leaving whole, use one, or more, only if desired. The sauce recipe is found further down the site. For sodium control it is a very profitable idea to use lower-sodium, so plenty can accompany the rice, and finished dish, which lends a very fine flavor. What I mean by scraping the carrots; after they have been washed and peeled, run a dessert or dinner fork all the way around them, from top to bottom, I do this with lots of soft vegetables, such as cucumbers and courgettes. It will lend the sliced carrot a beautiful, channeled appearance, and it is easy. Do not thicken the sauce ahead of time. Make sure that the carrots (being the firmest vegetable), are sliced thin enough, to cook with the pepper. I like them lightly firm, but not in any way hard, like a Chinese take-away, they are not unctuous. When the sour sauce is added, a little water, will very likely be necessary, to thin to the desired consistency, remembering that chicken is added at the end. No more cooking will be necessary. The order of cooking, certainly, can be reversed, I just fine it easier, to marinate the chicken, simmer the sauce, remove from heat, and then rewarm together, once the chicken has been fried. This will also allow any spare moments for rice that hasn’t been finished yet, make sure to have them done at the same time, with the rice hot, use a cooker., If peeling the bell peppers, like I do, use two, if leaving whole, use one, or more, only if desired. The sauce recipe is found further down the site. For sodium control it is a very profitable idea to use lower-sodium, so plenty can accompany the rice, and finished dish, which lends a very fine flavor. What I mean by scraping the carrots; after they have been washed and peeled, run a dessert or dinner fork all the way around them, from top to bottom, I do this with lots of soft vegetables, such as cucumbers and courgettes. It will lend the sliced carrot a beautiful, channeled appearance, and it is easy. Do not thicken the sauce ahead of time. Make sure that the carrots (being the firmest vegetable), are sliced thin enough, to cook with the pepper. I like them lightly firm, but not in any way hard, like a Chinese take-away, they are not unctuous. When the sour sauce is added, a little water, will very likely be necessary, to thin to the desired consistency, remembering that chicken is added at the end. No more cooking will be necessary. The order of cooking, certainly, can be reversed, I just fine it easier, to marinate the chicken, simmer the sauce, remove from heat, and then rewarm together, once the chicken has been fried. This will also allow any spare moments for rice that hasn’t been finished yet, make sure to have them done at the same time, with the rice hot, use a cooker.
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Steps
|
1
Done
|
Wash the Chicken Breast Halves. Dry on Paper. Remove the Fillet, Take Out, and Discard the Tendon from Each and Discard, or Save For Stock. Cut Each in Three Pieces. |
|
2
Done
|
Trim the Main Section of Each Breast For Fat, Sinew and Cartilidge. I Never Leave Any Spare Bit, It Makes Ever Piece of Fried Chicken Edible, Without a Disagreeable Bite. Save, or Discard as Well. Trim the Chicken Pieces Evenly, I Do This by Cutting the Tail Section of in a 1-Inch Piece, Trimming the Main Section Into Two, and Then Slicing Into Four Cubes, Finally Cutting the Fattest End of the Chicken Into Three, and Slicing Into 1-Inch Pieces, It Is Easy to Keep Them Even That Way. |
|
3
Done
|
Select a Bowl That Will Accommodate the Meat. Whisk Together the Soy Sauce, Sherry, Baking Soda, and Liberal Grinds of Black Pepper. |
|
4
Done
|
Add the Cubed Chicken Meat, and Toss to Combine. Set Aside at Least Five-Ten Minutes, More If Desired. Add the Beaten Egg, Toss, and Then Add the Starch. Toss Well, If After About 1 Minute, Cornstarch Still Stays White, Add a Very Few Teaspoons of Water, Enough to Moisten, but not So Much That Batter Accumulates in the Bottom of the Bowl. Set Aside For as Long as Desired, not So Long That Chilling Becomes Needed. |
|
5
Done
|
Put Vegetable Oil Into the Bottom of a 12-Inch Saut Pan or Skillet, It Is a Good Idea to Have a Lid That Carries With It. Heat to Medium-High. Fry the Onion Till Lightly Gold, Then Add the Carrots and Peppers. Season and Toss a Few Minutes. Cover, Reduce Heat a Little and Cook Till Almost Done Till Liking. Stir in the Sauce. Bring to a Simmer. Add Some Water to Thin, and Remove from Heat, Set Aside. |
|
6
Done
|
Heat a Heavy Pot With Oil to Fill About Halfway, not More, Lest It Overflow. |
|
7
Done
|
Heat Over Medium High Heat Until Hot Enough to Fry the Chicken, Do not Add It Prematurely. the Batches Should Fry For About One Minute. Remove With a Slotted Strainer Into a Colander, Set Aver a Plate. Once All of the Chicken Has Been Remove, Add It Back to the Pot, Still Hot, and Fry For 30 Seconds to One Minute. Remove and Add to the Pot of Sauce. |
|
8
Done
|
Reheat Over Medium, or Medium-Low Heat, to a Brief Simmer, in Order to Warm and Combine Flavors. Both Preparation Should Already Be Completed, So No More Cooking Should Be Necessary. Serve at Once, at Table, Over Hot Rice, With a Bowl, or Jug of Sauce. This Is Very Savory, and not Too Sweet. |
