Sweet N Sour Chicken
From mykoreaneats 9 years ago- 45 to make
- Serves 4
Tangsuyuk (sweet n sour pork), jajangmyun (black bean noodles), bokkeumbap (fried rice), and jjambbong (spicy seafood noodle soup)—by far the most popular fast-food dishes in Korea—are Chinese in origin but have a distinct and modified Korean taste to them. Read more They have been around in Korea for such a long time that it’s quite possible that the current generation of youth might even think of them as uniquely Korean. Regardless, joonghwa yori (aka Korean-Chinese cuisine) will always be my Achilles heel because it’s just so quick, addicting, and relatively cheap—a winning combination in my book. Full story at http://mykoreaneats.com/2015/10/chicken-tangsuyuk/. Instagram: mykoreaneats See less
Ingredients
- 2 lbs boneless chicken breasts, cut into strips shopping list
- 1 medium size onion, cut into chunks shopping list
- bell peppers, cut into chunks shopping list
- 1 bunch wood ear mushrooms (if available) shopping list
- 1 small carrot, cut into thin strips (if available) shopping list
- 1 can pineapple, chunks or slices shopping list
- canola or vegetable oil for frying shopping list
- For the Batter: shopping list
- ½ cup flour shopping list
- 4 tbsp corn or potato starch shopping list
- ½ cup cold water shopping list
- 1 egg white shopping list
- salt and pepper shopping list
- Sweet n Sour Sauce: shopping list
- 1½ cup of water shopping list
- 2 tbsp corn starch + equal parts water shopping list
- 2 tbsp soy sauce shopping list
- 3 tbsp cider vinegar shopping list
- 4 tbsp brown sugar shopping list
- ¼ cup canned pineapple juice shopping list
- *Extra light olive oil and sunflower oil are great options to use when you deep-fry foods. They have a high smoke point and heart-healthy unsaturated fats. Other good options include safflower and peanut oils. shopping list
How to make it
- Cut the chicken into thin strips, about 1 or 2-inch pieces. Season with salt n pepper, set aside for 10 mins.
- Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready.
- Make batter by mixing the flour, cornstarch, water and egg white. Mix until the batter has a light, runny consistency.
- Coat the chicken pieces in cornstarch, dust off any excess starch, and then dip into the batter until fully coated.
- Bring canola oil to medium high heat (or approx. 350 degrees). Deep fry each of the strips for about 5 minutes for each batch or until golden brown and cooked through. When finished, place on paper towel-lined dish or wire rack to remove excess oil. Fan dry them for extra crispiness.
- To make the sauce bring the sauce ingredients in a small pan, minus the cornstarch + water mixture. Bring to a rapid boil until sugar dissolves, then add the mixture of cornstarch and water. Reduce to low while stirring until thickened. Sample and adjust accordingly. Add desired vegetables and let simmer for a few minutes.
- Combine chicken and sauce together before transferring to a plate, or serve separately depending on preference. Happy eating!
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