msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Sweet and Sour Chicken (or Pork)
Chicken or Pork:
2 lb. skinless/boneless chicken – I use breast (or boneless pork)
2 TBSP. white wine (or rice wine or dry sherry)
Vegetables:
1 lg. clove garlic; pressed or chopped fine
1/2 green bell pepper, cut into 1/2" squares
1/2 red bell pepper, cut into 1/2" squares
1/2 orange bell pepper, cut into 1/2" squares
1/2 yellow bell pepper, cut into 1/2" squares
1 lg. yellow onion, cut into 1/2" squares
2 med. carrots, peeled, sliced thin on the bias
3 scallions (cut into 2" lengths)
1 (20 oz.) pineapple chunks in juice; reserve juice
Oil for frying
Sweet and Sour Sauce:
(You can use your favorite sweet and sour sauce if you don't want to make from scratch)
1/2 C. reserved pineapple juice
1 C. water or chicken broth/stock
1/4 C. granulated sugar
1/4 C. white or rice vinegar
5 TBSP. lemon juice
1 TBSP. Apricot preserves
1 TBSP. Peach preserves
1 TBSP. Orange marmalade
1 TBSP. Cherry preserves
1 TBSP. brown sugar
(1 TBSP. Plum sauce - optional may replace 1 TBSP. of brown sugar)
Red pepper flakes to taste
6 drops each - Red & yellow food coloring
4 rounded TBSP. cornstarch mixed in enough cold water to make a slurry
Batter:
4 TBSP. flour (or enough to make a thick batter)
4 TBSP. cornstarch
1/2 tsp. baking soda
1/2 C. water (may use seltzer)
Ground peppercorns, salt, ground ginger, All-purpose seasoning (I use my house blend) – to taste
Peanut oil for frying
Directions
Sweet and Sour Sauce:
Place pineapple juice, water, sugar, plum sauce, apricot preserves, orange marmalade, Cherry preserves and Peach preserves in sauce pan.
Heat over medium flame.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened.
Add food coloring (a couple drops of each at first and then adjust until you have the orange color you like) and stir well to mix.
Continue to heat and stir until almost a syrup.
Remove from heat and set pot aside.
Prepare and cook chicken or pork:
Cut the chicken breast or pork into bite-size cubes and marinate with 2 TBSP. white wine (or rice wine or dry sherry) for 10 minutes.
Mix the batter in a bowl and add the chicken or pork cubes to the batter.
Heat oil in a wok or cast iron pan and fry the chicken or pork cubes. (Shake off the extra batter before frying).
Drain the chicken or pork on a tray lined with brown paper bag or towels to soak up the excess oil.
NOTE: You may use a deep fryer - Fry cubes according to manufactures instructions.
Cook vegetables and put together:
Add several turns of oil to a large frying pan or wok.
Bring to frying temperature over medium heat.
Add garlic to pan and fry till fragrant.
Add vegetables (but NOT the pineapple) and cook, stirring frequently, until onions begin to caramelize.
Add vegetables to pot with sweet and sour sauce and continue cooking and stirring until vegetables are bite tender and sauce has re-thickened and clings to the vegetables.
Add pineapple and chicken or pork to pot and fold into the vegetables and sauce.
Simmer until heated through.
Serve with rice.
Chicken or Pork:
2 lb. skinless/boneless chicken – I use breast (or boneless pork)
2 TBSP. white wine (or rice wine or dry sherry)
Vegetables:
1 lg. clove garlic; pressed or chopped fine
1/2 green bell pepper, cut into 1/2" squares
1/2 red bell pepper, cut into 1/2" squares
1/2 orange bell pepper, cut into 1/2" squares
1/2 yellow bell pepper, cut into 1/2" squares
1 lg. yellow onion, cut into 1/2" squares
2 med. carrots, peeled, sliced thin on the bias
3 scallions (cut into 2" lengths)
1 (20 oz.) pineapple chunks in juice; reserve juice
Oil for frying
Sweet and Sour Sauce:
(You can use your favorite sweet and sour sauce if you don't want to make from scratch)
1/2 C. reserved pineapple juice
1 C. water or chicken broth/stock
1/4 C. granulated sugar
1/4 C. white or rice vinegar
5 TBSP. lemon juice
1 TBSP. Apricot preserves
1 TBSP. Peach preserves
1 TBSP. Orange marmalade
1 TBSP. Cherry preserves
1 TBSP. brown sugar
(1 TBSP. Plum sauce - optional may replace 1 TBSP. of brown sugar)
Red pepper flakes to taste
6 drops each - Red & yellow food coloring
4 rounded TBSP. cornstarch mixed in enough cold water to make a slurry
Batter:
4 TBSP. flour (or enough to make a thick batter)
4 TBSP. cornstarch
1/2 tsp. baking soda
1/2 C. water (may use seltzer)
Ground peppercorns, salt, ground ginger, All-purpose seasoning (I use my house blend) – to taste
Peanut oil for frying
Directions
Sweet and Sour Sauce:
Place pineapple juice, water, sugar, plum sauce, apricot preserves, orange marmalade, Cherry preserves and Peach preserves in sauce pan.
Heat over medium flame.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened.
Add food coloring (a couple drops of each at first and then adjust until you have the orange color you like) and stir well to mix.
Continue to heat and stir until almost a syrup.
Remove from heat and set pot aside.
Prepare and cook chicken or pork:
Cut the chicken breast or pork into bite-size cubes and marinate with 2 TBSP. white wine (or rice wine or dry sherry) for 10 minutes.
Mix the batter in a bowl and add the chicken or pork cubes to the batter.
Heat oil in a wok or cast iron pan and fry the chicken or pork cubes. (Shake off the extra batter before frying).
Drain the chicken or pork on a tray lined with brown paper bag or towels to soak up the excess oil.
NOTE: You may use a deep fryer - Fry cubes according to manufactures instructions.
Cook vegetables and put together:
Add several turns of oil to a large frying pan or wok.
Bring to frying temperature over medium heat.
Add garlic to pan and fry till fragrant.
Add vegetables (but NOT the pineapple) and cook, stirring frequently, until onions begin to caramelize.
Add vegetables to pot with sweet and sour sauce and continue cooking and stirring until vegetables are bite tender and sauce has re-thickened and clings to the vegetables.
Add pineapple and chicken or pork to pot and fold into the vegetables and sauce.
Simmer until heated through.
Serve with rice.
