Grilled Sweet and Sour Chicken

Sweet and Sour Chicken recipe Chinese


Sweet Sour ChickenPhotography Credit: Jaden Hair

Please welcome guest author Jaden Hair of Steamy Kitchen who brings us another great Chinese-American classic, Sweet and Sour Chicken. ~Elise

This recipe for Sweet and Sour Chicken doesn’t deep fry, but instead uses a method for creating a delicate, smooth and succulent chicken that goes perfectly with a lighter sweet and sour sauce.

The secret is in the chicken marinade, specifically using egg white and cornstarch, which creates a super-light coating all around the chicken. It won’t be a crunchy, deep fried coating, but I think it’s a nice alternative, both texture-wise and weight-wise!

Just like the Shrimp Fried Rice, a very hot pan is essential to making this Sweet and Sour Chicken so that the chicken can sear quickly. Heat your frying pan until a bead of water will sizzle instantly and evaporate on contact.

Just flick a bit of water onto the hot pan and you should hear a “tssszzzaaaaa” as it hits the surface. If you don’t hear it, let it heat up a little longer.

For some stoves, especially electric stoves, it can take as long as 3 minutes to heat up to the right temperature!

Once the pan is hot, then you can add your chicken. But make sure that you keep the chicken in a single layer and do not crowd. If you crowd the chicken, they will just steam and not sear in the pan.

Another important tip to stir-fry is to have your meat at close to room temperature before cooking. This means leaving the chicken out to un-chill for about 15 minutes on the counter, which is the perfect amount of time for a short marinade.

If you add cold chicken to a hot pan, not only will it stick to the pan, but the heat of the pan will be so busy warming up the chicken that it won’t have a chance to actually sear the meat right away.

So how sweet and how sour? The beauty of this dish is that you can adjust at the end. Have a little taste of the sauce. Not sweet enough? Add a spoonful of brown sugar. Not tangy enough? add a teaspoon of vinegar.

Print


Share this article




FAQ


avatar
what can you substitute for hoisin sauce in a recicpe for char siu roast pork? | Yahoo Answers

What can you substitute for hoisin sauce in a recicpe for char siu roast pork?




Related Posts



Latest Posts
Chinese Beef brisket Noodle soup Recipes
Chinese Beef…
Sichuan style red-braised…
Southern Chinese food
Southern Chinese…
The rich and prosperous…
Chinese ginger Fried rice recipe
Chinese ginger…
Fried rice is one of those…
How to make easy Recipes at home?
How to make easy…
Each week, from April…
Chinese pork ribs Recipes
Chinese pork…
I learned this Chinese…
Chinese Orange Chicken Crockpot Pot recipe
Chinese Orange…
Crock pot orange chicken…
Different Chinese cuisines
Different Chinese…
Saute Sea Cucumber with…
Chinese Chow Mein recipe easy
Chinese Chow…
– by Jay, 5.0stars Thanks…
Recipe for Chicken feet Chinese Style
Recipe for Chicken…
Photography Credit: Elise…
Search
Featured posts
  • Chinese Sweet and sour fish recipe
  • Sweet and sour fish fillets Chinese recipe
  • Chinese Sweet and Sour Spareribs recipe
  • Sweet and Sour Chicken Origin
  • Sweet and Sour Chicken recipe Chinese Style
  • Chinese Sweet and Sour Chicken sauce recipe
  • Chinese Sweet and Sour Chicken batter recipe
  • Easy Sweet and Sour Chicken recipe Chinese
  • Salted Chilli Chicken Chinese recipe
Copyright © 2017 l chinese-cuisine.eu. All rights reserved.