Ingredients with Measurements:
- 1 pound chicken breast, cut into thin strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 cup pineapple chunks
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup sesame seeds
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large mixing bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
2. In a small mixing bowl, beat eggs. Set aside.
3. Coat chicken strips in the flour mixture, shaking off any excess.
4. Dip the chicken strips in the beaten eggs, then coat them in cornstarch. Set aside.
5. In a small mixing bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, pineapple juice, and cornstarch. Set aside.
6. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, and sauté for 1 minute.
7. Add red and green bell peppers, and sauté for 2-3 minutes until slightly softened.
8. Add pineapple chunks and sauté for 1-2 minutes.
9. Add the soy sauce mixture to the skillet, and stir until the sauce thickens and coats the vegetables.
10. Remove the skillet from heat and set aside.
11. Heat oil in a deep fryer or large pot to 375°F.
12. Fry the chicken strips in batches for 3-4 minutes or until golden brown and crispy.
13. Transfer the chicken strips to a wire rack to drain excess oil.
14. Toss the fried chicken strips in the sweet and sour sauce until coated.
15. Serve the sweet and sour chicken fries on a platter, and sprinkle with chopped scallions, cilantro, and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 12g
Saturated Fat: 2g
Cholesterol: 150mg
Sodium: 1660mg
Carbohydrates: 62g
Fiber: 3g
Sugar: 28g
Protein: 34g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Pineapple juice can be substituted with orange juice or apple juice.
Variations:
- Add sliced onions to the vegetable mixture for extra flavor.
- Add sliced jalapeños for a spicy kick.
- Serve the sweet and sour chicken fries over a bed of rice for a complete meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy texture.
- Drain excess oil from the fried chicken strips by placing them on a wire rack instead of paper towels.
- Double the sweet and sour sauce recipe for extra dipping sauce.
- Use a slotted spoon to remove the fried chicken strips from the oil to prevent them from breaking apart.
Storage instructions:
Store leftover sweet and sour chicken fries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sweet and sour chicken fries in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sweet and sour chicken fries on a platter with a side of sweet and sour sauce for dipping.
Garnishes:
Sprinkle chopped scallions, cilantro, and sesame seeds on top of the sweet and sour chicken fries for added flavor and texture.
Pairings:
Pair the sweet and sour chicken fries with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the sweet and sour chicken fries with steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add more pineapple juice or water to thin it out.
- If the chicken strips are not crispy enough, increase the frying time or temperature.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Sweet and sour sauce is a popular Chinese condiment that has been used for centuries. It is believed to have originated in the Hunan province of China and was introduced to the Western world in the early 20th century.
Flavor profiles:
The sweet and sour chicken fries have a crispy texture and a sweet and tangy flavor. The chicken is coated in a crunchy batter and tossed in a savory and slightly sweet sauce made with soy sauce, rice vinegar, ketchup, brown sugar, and pineapple juice.
Serving suggestions:
Serve the sweet and sour chicken fries as an appetizer or a main dish. They are perfect for game day, parties, or any occasion that calls for a delicious and easy-to-make snack.
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Taste: Tangy, Sweet, Sour, Savory, Spicy, tangy, savory, crispy