How to Make Sweet and Sour Chicken (酸甜鸡, 酢鳥の作り方)

hello welcome to the art of cooking i'm raymond and today i'm going to show you how to make sweet and sour chicken now i know what you're thinking where's the green pepper onions pineapples and such isn't it supposed to be covered in the sauces well it's not the green peppers onions and pineapple is what i refer to as pineapple chicken not sweet style chicken or rather cantonese style sweet inside chicken this is my secret recipe to you guys well not a secret anymore here are three reasons why i did it this way first if you cover this chicken and sauce your chicken will not be crispy anymore by the time when you have this on your dinner table second you can control the amount of sauce you like by dipping it into the sauce third is damn good this way maybe 10 times better or better yet 100 times better trust me because after all this is the art of cooking so here are the ingredients you'll need so let's get started in a pot add in take off the water and bring it to a boil while doing that let's cut some orange lemon and ginger now you might be asking why am i using orange lemon and ginger orange sweetness lemon sourness ginger and balance all the flavors together hence the word sweet and sour now if you want to be lazy you could also use orange juice lemon juice and ginger juice but if you're using these juices you're compromising the natural flavor and the extraction of oil from the skin of the orange and the lemon which are not present in store-bought juice so when you're done cutting put them on into the pot boil for about 30 minutes or until the orange or like this make sure you have at least five to six cups remaining in there on a side note you can actually drink this make it into a tea it's actually pretty good just add sugar or honey and you got yourself a cup of tea so after 30 minutes drain the juice into a bowl using a seed to catch all the orange and lemons now squeeze out every last drop yes it's that important now when i say it's important i really do mean it's important after all lemon and orange are pretty expensive nowadays so the juice should look like this remember there should be at least five to six cup and to that we're going to add one and one half cup of sugar one and one third cup of vinegar and finally one and one fourth cup of ketchup and mix so it should be something like this now the color is not actually red enough so in restaurants they put tomato shades in there to make it redder which is about one teaspoon you don't have to do this this is completely optional i just want to show you how they do this now we're gonna make this thicker so in a pot add in one cup of sweet sour sauce and in a bowl add in one tablespoon of potato or cornstarch and add in two tablespoon water and mix now add the thickener in slowly and stir while you're doing that if you want a thicker sauce add in more cornstarch or potato starch now pour that sauce into a bowl now the sauce is out of the way let's start making the chicken slice the chicken breast in half slice the halves into three long strips turn the strip sideways and slice it at a 45 degree angle cut it about 1 inch or 2.5 centimeters wide place all the chicken into the bowl add in one teaspoon of salt one teaspoon of garlic powder a dash of white pepper one tablespoon of cooking wine this is optional you don't have to put it in 1 4 cup or 60 milliliter of water and mix the water will make the breast moist and juicy it'll suck in most of the water while refrigerating wrap it with saran wrap and refrigerate for at least an hour so let's make the batter add in 1 egg 1 teaspoon of garlic powder and a sprinkle of white pepper 1 teaspoon of salt 1 4 cup of corn starch 1 cup of water stir gently first then increase the mixer speed and beat it after beating for a while add in 1 cup of flour first later we'll add in 1 4 cup of flour scrape the side of the bowl occasionally add in the remaining 1 4 cup for 31 grams of flour now add in three tablespoon of vegetable oil finally add in one tablespoon of baking powder the batter should be really thick that way it will adhere to the chicken when frying after 30 minutes to an hour take the chicken out of the refrigerator you should see that there's only minimum water left now pour in the batter and mix in a wok or pot heat the vegetable oil to 370 or 187 degrees celsius use a skewer toothpick or fork to lift the chicken up fry for about three minutes or until golden brown whenever you see bubble and it floats up within seconds you'll know it's about 370 degrees fahrenheit 187 degrees celsius whenever you're putting the chicken into the oil make sure you do it really low and then use your thumb to push the chicken in or also splatter everywhere also when the chicken floats up to the top it should be really fat and fluffy make sure to continuously move the chicken or else it will come out uneven in color about two minutes into frying take the chicken out we're gonna fry it twice so the skin will be very crispy after about 20 to 30 seconds put the chicken back into the oil this is about the three minute mark you can take it out or you can leave it in for extra crispiness fry for about another minute or so this one here i fry it for about four minutes so it's very very crispy you can see that it's very yellowish color by the way i forgot to mention that the breading should be smooth like this so now i'm going to show you how juicy and moist is and the crispiness of it look at that look at that see the inside the breading it's very crispy i'm sure you want to take a bite of that juicy juicy crunch chicken don't you oh i think i've i mentioned this earlier but if you once you put the sauce in it will be really soggy so it won't really have that crunchiness left that's why i separate it and not put it together with the sauce so now i'm going to dip it into the sauce so if you like this video thumbs up leave a comment if you don't like this video thumbs up also hey at least someone revealed their secrets take that kfc now that the secret has been revealed i have no choice but to exterminate you commencing self-detonating countdown sequence in 10 9 8 7 3 2 1 sayonara home something is wrong talk about how advanced these technology are they don't even work are you still alive if you are rate and subscribe or else

Channel: The Art Of Cooking

Views: 2,019,289

Keywords: Sweet and Sour Chicken, recipes sweet and sour chicken, sweet and sour chicken recipe, recipe sweet and sour chicken, make sweet and sour chicken, chinese sweet and sour chicken, 酢鳥の作り方, 酸甜鸡, toriten, chicken tempura, Tempura (Dish), Chicken Meat (Food), Sweet And Sour (Dish)

Id: G4Qr_Eqtrc4

Length: 10min 12sec (612 seconds)

Published: Thu Feb 28 2013