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Sweet Sour Chicken Recipe

Name: Mosa Asian Bistros SWEET SOUR CHICKEN Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces; 1 tsp salt; 1 tsp black pepper; 1 unit egg; 1 tbs cornstarch; 3 tbs all-purpose flour; 3 tbs cold water; 1 cups vegetable oil (for frying); 1 unit carrot, peeled and sliced on a bias about 1/4-inch thick; 1 unit green bell pepper, cut into 1-inch pieces; 1 unit yellow or white onion, cut into 1-inch pieces; 3 tbs pineapple chunks (fresh or canned, drained); 2 tbs scallions (green parts) for garnish, thinly sliced; 1 cup pineapple juice (from canned pineapple or fresh); 1 tbs brown sugar or granulated sugar; 3 tbs rice vinegar (or white vinegar); 3 tbs ketchup; 1 tbs soy sauce; 2 tsp cornstarch (for slurry); 2 tbs cold water (for slurry); 0.25 tsp salt (optional, to taste)

Inspired by Mosa Asian Bistro

Time40m

Serves3

lightly battered chicken, carrots, green peppers, onions, pineapple, sweet sour sauce

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Ingredients

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Chicken & Batter

1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces

1 tsp Celtic sea salt

1 tsp black pepper

1 unit Egg

1 tbs Cornstarch

3 tbs 00 bread flour

3 tbs cold water

1 cups vegetable oil (for frying)

Vegetables & Pineapple

1 unit carrot, peeled and sliced on a bias about 1/4-inch thick

1 unit green bell pepper, cut into 1-inch pieces

1 unit yellow or white onion, cut into 1-inch pieces

3 tbs pineapple chunks (fresh or canned, drained)

2 tbs scallions (green parts) for garnish, thinly sliced

Sweet & Sour Sauce

1 cup pineapple juice (from canned pineapple or fresh)

1 tbs brown sugar or granulated sugar

3 tbs rice vinegar (or white vinegar)

3 tbs Ketchup

1 tbs Aged soy sauce

2 tsp cornstarch (for slurry)

2 tbs cold water (for slurry)

1/4 tsp salt (optional, to taste)

Method

Chicken & Batter

Prepare chicken

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper.

Make batter

In a medium bowl whisk together 1 egg, 1 tablespoon cornstarch, 3 tablespoons all-purpose flour and 3 tablespoons cold water until smooth. Batter should be slightly thick but pourable—adjust with 1 teaspoon more water or 1 tablespoon more flour if needed.

Coat and fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a drop of batter sizzles and browns in about 30 seconds. Working in a single layer (do not overcrowd), dip each seasoned chicken piece into the batter to coat, then carefully add to the hot oil. Fry 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C) and transfer to a paper towel-lined plate. Repeat with remaining chicken, maintaining oil temperature. If preferred, shallow-pan fry in two batches using 1/4-inch oil and turning pieces to brown all sides.

Vegetables & Pineapple

Prep vegetables

While chicken is frying, prepare the vegetables: slice the carrot on a bias, core and cut the green pepper into 1-inch pieces, and cut the onion into 1-inch wedges. Drain pineapple chunks if using canned.

Quick sauté

After removing fried chicken from the pan and leaving about 1–2 tablespoons of oil (or wipe pan and heat 1 tablespoon vegetable oil), add the carrot slices and sauté over medium-high heat for 2 minutes. Add green pepper and onion and continue to stir-fry 2–3 minutes until vegetables are crisp-tender. Add pineapple chunks and cook 1 minute to warm through.

Sweet & Sour Sauce

Make sauce base

In a small bowl combine 1 cup pineapple juice, 1 tablespoon brown sugar, 3 tablespoons rice vinegar, 3 tablespoons ketchup, and 1 tablespoon soy sauce. Stir until the sugar dissolves.

Thicken sauce

In a separate small cup whisk together 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry. Pour the sauce base into the pan with the vegetables and bring to a gentle simmer over medium heat.

Finish sauce

Once the sauce is simmering, slowly whisk in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy coating. Taste and add 1/4 tsp salt if needed.

Combine chicken and sauce

Return the fried chicken pieces to the pan and toss gently to coat with the sauce and vegetables. Cook for an additional 1–2 minutes to heat the chicken through and let flavors meld. If sauce becomes too thick, add 1–2 tablespoons water or pineapple juice to loosen.

Garnish and serve

Transfer sweet & sour chicken to a serving plate or bowl. Sprinkle sliced scallions over the top and serve immediately with steamed rice or noodles.