Tuesday, January 19, 2010

Sweet and Sour (and Spicy) Chicken

I think I am starting to find satisfaction in cooking new recipes again!

Did you notice that I added some of my favorite food blogs on my right sidebar? They are great. I will never get a chance to cook all the recipes, but they are fun to read and the food photography is awesome. I highly recommend them!

Anyway, I decided I wanted to cook Sweet and Sour Chicken today, based on this recipe from Rasa Malaysia. I didn't have some of the essential ingredients called for in her recipe so I substituted them with what I have in the fridge. Because of that, in addition to sweet and sour, my version was also a bit spicy. "Triple S" Chicken, as I like to call it. :) Also, instead of using her batter ingredients, I used my tried-and-true batter mixture from General Tso's Chicken and Honey Sesame Chicken.

Either way, I thought the dish turned out great! The sauce was so good over white rice. I can't wait to have the leftovers tomorrow!

Sweet and Sour (and Spicy) Chicken:

- 1 large chicken breast, slightly pounded and cut into cubes
- 1 Tbsp shaoxing wine (optional)
- 1/2 small green bell pepper (seeds removed and cut into squares)
- 1/4 onion (cut into squares)
- 1 stalk scallion
- 2 cloves garlic (finely chopped)
- oil for frying

Batter:
- 1/2 cup all-purpose flour
- 1
Tbsp cornstarch
- 1 heaping tsp baking powder
- A beaten egg
- 2
Tbsp oil
- 1/4 cup water
- pinch of salt

Sweet and Sour Sauce:
- 4
Tbsps ketchup
- 3
Tbsps chili sauce (I used garlic chili sauce)
- 1 tsp plum sauce (I substituted it with hoisin sauce and sweetened chili sauce)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Chinese rice vinegar
- 1/2 tsp oyster sauce
- 4
Tbsp water
- 1/2 tsp corn starch
- 3 dashes white pepper powder
- 2
Tbsp oil

1. Marinate chicken with 1 tablespoon of wine for 10 minutes. Set aside.
2. Mix the batter in a bowl and add the chicken cubes into the batter.
3. Mix the sweet and sour sauce in a small bowl and set aside.
4. Heat up oil in a pot and deep fry the chicken cubes. Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.
5. Heat up oil in pan. Add garlic and saute the garlic until light brown and then follow by the green bell pepper and onion. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the pan and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

{recipe adapted from here}

5 comments:

  1. More chicky pleaseJanuary 20, 2010 at 5:50 PM

    Bye bye diet! It was nice knowing you, but I'm fine with being a chubby papa. All the baby will know is the big fat warm blob that carries her around. I'm fine with that.

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  2. LOL @ "More chicky please"!

    :) Baby is going to know someone with a big smile on his face - that's for sure!

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  3. Love your concept of 3D chicken, what's not to like about sweet, sour, and spicy! I never use baking powder for the batter, will have to try your version one day!

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  4. @ Rasa Malaysia: Thanks! I think the baking powder makes the dough a bit fluffier and "lighter".

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  5. Joyce this looks like a good version of what looks to be a delicious recipe (it must be if its from Rasa Malaysia!) - I invite you to please check out TempleofThai.com for sweet chili sauce and lots of other Asian ingredients including Hoisin sauce etc.

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