Chinese cuisine is about centuries-old traditions, harmony of taste, and the energy of nature. And dishes don't have to be spicy. Chinese chicken in sweet and sour sauce is the best introduction to the original cuisine of the country. They say that in the Celestial Empire itself, the dish has been known for several thousand years. Since the mid-15th century, when the borders of China opened, the excellent dish has become known in many countries, but has undergone many changes.
There is no classic chicken recipe as such, since each housewife has her own preparation of the dish. Simple or restaurant-grade versions are available. They are united by a common principle: in addition to chicken fillet, the recipe traditionally includes corn starch, soy sauce, sugar, and hot pepper. All together creates a magnificent and unusual symbiosis of sweetness and light sourness. In addition, add mushrooms, bell peppers and other vegetables. Many people really like chicken with pineapple.
Traditional recipe for chicken in sweet and sour sauce
Despite the traditional method of cooking in a special “wok” frying pan, chicken in this sauce can be cooked in a regular frying pan, in a casserole, a slow cooker, an oven, a saucepan and a microwave.
In the classic recipe, chicken fillet and vegetables are cut into thin strips, no more than one matchbox long.
Products per serving:
- Chicken breast fillet – 300 g;
- Bell pepper – 1 piece large or 2 pieces medium;
- Garlic – 2-3 cloves;
- Oil for frying (vegetable, corn, sesame) – 3-5 large spoons (depending on the quality of the coating on the utensils).
Ingredients for the sauce:
- Granulated sugar – 1 large spoon;
- Soy sauce (classic) – 5 large spoons;
- Apple vinegar or 9 percent - 2 large spoons;
- Water – 5 large spoons;
- Potato or corn starch - 1 small spoon.
How to cook:
- Cut fillet and vegetables into strips.
- Prepare the sauce in a separate bowl by mixing all the ingredients
- Heat vegetable oil in a frying pan.
- Fry the pieces of meat on all sides. To ensure that the meat gets a golden crust but remains juicy, it is fried in batches over high heat. Transfer the semi-cooked meat to a paper towel and allow the excess fat to be absorbed.
- Fry sweet peppers and chopped garlic in the same oil. It should acquire a golden hue while remaining elastic.
- Add chicken fillet to vegetables, add sauce and cook until thickened. On average, this process takes 10-15 minutes.
Chicken in sweet and spicy marinade
To prepare the recipe, take chicken drumsticks, egg, soy sauce, honey, adjika, mustard, fresh chili pepper, dry chili pepper, smoked paprika, sunflower oil, breadcrumbs.
For the marinade, finely chop 1 fresh pepper and chop 1 dried chili pepper. Mix both types of pepper, honey (1 tbsp), mustard (2 tbsp), adjika (1 tsp), soy sauce (1 tbsp), salt (1 tsp) and 1 egg.
Preparation:
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- Remove skin from 8 chicken legs and mix with marinade. Cover with cling film and leave for 30 minutes or longer.
- Mix 5 tablespoons breadcrumbs and 1 tablespoon smoked paprika. Coat the chicken in this breading.
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- Grease a baking dish with 1 tablespoon of sunflower oil and place chicken legs. Bake in the oven for 40 minutes at 190°C.
- The legs should have a golden crust.
Serve with any side dish. Bon appetit
Fragrant crispy chicken (recipe with photos) | Chinese cuisine
Recipe from the “Chinese Cuisine” section
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Xiang Su Ji, or Fragrant Crispy Chicken , is a traditional and popular dish in Shandong cuisine. There are even restaurants in the Middle Kingdom that specialize in preparing Xiang Su Ji. Such a dish costs on average 60 yuan, about 550 rubles. The chicken is cooked whole, the recipe is simple, but very lengthy. First, the chicken carcass is marinated for at least 4 hours in a set of spices, then steamed. If the bird turns out to be rustic, muscular and has had the pleasure of grazing in the meadow, then you need to cook it for about 2 hours, and if you are preparing a broiler from a chain supermarket, then an hour will be enough. After steaming, the bird is allowed to drain and dry, after which it is deep-fried. The best option for deep frying is peanut oil. Since the chicken is already cooked after steaming, the purpose of deep frying is to obtain a beautiful golden brown and crispy crust. The fried chicken is removed from the fryer, the oil is allowed to drain and cool slightly, after which the chicken is cut in half lengthwise and each half is cut into small slices, transferred to a serving dish and served. The chicken is served with a salt shaker of fine salt with the addition of ground Sichuan huajiao pepper. This aromatic salt is called huajiao yan. Sichuan pepper (huajiao) is lightly roasted in a dry frying pan, then crushed and mixed with salt. The chicken pieces turn out juicy and aromatic (this is understandable, based on the set of spices and seasonings for the marinade) and with a crispy skin. Chicken pieces are dipped in aromatic salt with huajiao and enjoyed. If you couldn’t finish the whole chicken at the restaurant, you can take the mortal remains with you and finish it at home. Pieces of cooled chicken will go into homemade salads or, a popular option, into sandwiches. Take a Huajuan steamed bun (a steamed mantou in the shape of a lotus leaf), cut it horizontally almost to the end, it looks like a pocket. Lubricate the cut with sweet soybean paste for Peking duck, put pieces of chicken, a couple of slices of cucumber and several pieces of green onions into the cut. Here's an impromptu Chinese sandwich. This chicken can be prepared at home, it’s not complicated, you just have to stock up on ingredients and patience.
INGREDIENTS: chicken – 1 pc. (about 1 kg), ginger - 3 cm piece, onion - 1 small onion, peanut butter - 1 l, Shaoxing rice wine - 2 tbsp, chicken broth - 150 ml (or 1 tsp dry chicken broth in granules + 150 ml water), light soy sauce - 75 ml, sesame oil - 1 tbsp, Dendian soy paste - 1 tbsp, Ajinomoto-Weijing seasoning (monosodium glutamate) - 1 tsp. l., white sugar - 1 tbsp., salt - 1 tbsp., Sichuan pepper (huajiao) - 1 tbsp., star anise - 2 pcs., cloves - 1 tbsp., bay leaf – 1-2 pcs., white cardamom – 2 pcs., dried orange zest – 1 piece, Baizhi spice (dried Angelica Dahurian root) – 3 slices, white (black) ground pepper – 0.5 tsp.
The recipe for this dish is very simple, the chicken turns out juicy with crispy skin. The only negative is that the dish takes a long time to prepare. Simple processes, but lengthy. Conventionally, it can be divided into three stages - marinating the chicken carcass, steaming the chicken, and deep-frying the chicken. Let's start by preparing the marinade. Peel the onion and ginger, cut the onion into sectors, and then disassemble them into layers, cut the ginger into strips. Place the onion and ginger in a container of suitable volume (the chicken will be marinated in it), add Dendian soy paste and Weijing seasoning to the container "(monosodium glutamate), white sugar, salt, Sichuan pepper (huajiao), star anise, cloves, bay leaf, white cardamom, dried orange peel, Baizhi spice (dried angelica root) and ground white (black) pepper .
Add Shaoxing rice wine, chicken broth, light soy sauce, sesame oil to the container and stir the marinade until the sugar and salt dissolve. Rinse the chicken carcass, dry it, remove excess fat and feathers, and place it in a container with marinade. Turn the chicken carcass several times in the container so that the surface is covered with marinade. Cover the container with cling film and put it in the refrigerator. The chicken should marinate for at least 4 hours, preferably overnight. During marinating, the chicken will need to be turned several times in containers with marinade.
After marinating, place the chicken carcass on a plate with sides and place it in a double boiler. Cook the chicken in a steamer for 1 hour. After the time has passed, pierce the chicken with a knitting needle or a toothpick; if clear broth oozes from the puncture, it means the chicken is ready; if it’s pink, it means the chicken needs to be cooked for another 20-30 minutes. You want the chicken to be cooked, but not overcooked, otherwise it may fall apart when deep-frying. Carefully remove the finished chicken from the steamer and let it cool. Drain the broth from the chicken and let it dry a little. Any liquid inside the chicken will come out sideways when deep-frying. The oil will “spit.” Pour peanut oil into a suitable sized container (wok, cauldron, deep saucepan) and heat it over high heat. If you don’t have peanut oil, no problem, you can use unrefined corn or sunflower oil. And after frying the chicken, use the remaining oil for frying. When the oil is hot, you need to carefully place the chicken carcass in a container with oil. For example, put the chicken on a spatula and lower it into the oil; under no circumstances should you lower the chicken into the oil with your hands. The chicken may splash into the oil, and the hot splashes can seriously burn you. Next, you need to baste the chicken with hot oil while frying.
After frying the chicken on one side for about 7-10 minutes, you need to carefully turn it over to the other side and continue frying for another 7-10 minutes until a beautiful golden brown crust forms. Carefully remove the finished chicken from the container with oil, place it on a stand and allow the oil to drain and cool slightly so that the carcass can be cut before serving. To serve, the chicken is first cut in half lengthwise, and then each half is cut into strips so that you can take the pieces with chopsticks for food.
The chicken pieces are placed on a serving plate and served. This dish comes with a variety of dipping sauces, all kinds of vegetables and leafy greens, rice or noodles. The dish will fit perfectly into a family dinner or decorate a festive banquet table.
Bon appetit!
Best regards, Sergey Zverev.
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Author: Culinary portal Kungpao.ru. Materials are protected by copyright law.
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Date: 11/20/2016
Chicken in Chinese sweet and sour sauce - step-by-step recipe with photos
A simple and easy recipe to prepare. The chicken turns out very tasty, just like they cook in Chinese restaurants. This is a very popular fast food dish, which is included in the list of our favorite dishes. If you haven't tried it, fix it immediately. The ideal side dish would be thin noodles or rice.
Ingredients:
- Chicken fillet – 600 g
- Tomato paste - 1 tbsp. spoon
- Starch
- Soy sauce - 4 tbsp. spoons
- Table vinegar
- Egg - 2 pcs
- Sugar - 4 tbsp. spoons
- Salt - to taste
- Pepper - to taste
- Spices
Preparation:
- We start cooking by cutting the fillet, cut it into small pieces and place it in a deep bowl.
- The fillet must first be marinated, to do this, pour soy sauce into the bowl with the meat, the whites from two eggs, no yolks are needed, you need two tablespoons of starch, salt and pepper to taste. Mix the contents of the bowl.
- Cover the bowl with cling film and leave to marinate for 30-40 minutes.
- At this time, place the bowl of meat in the refrigerator.
- To prepare the sauce, mix the ingredients in a bowl, 2 tablespoons each: tomato paste, soy sauce, starch, sugar 4 tablespoons, spices to taste, vinegar 9% and add a little water.
- The marinated meat must be completely covered with starch.
- Place the frying pan on the stove and heat it with vegetable oil. Fry the meat on both sides until golden brown.
- It is important to fry each piece thoroughly, so if your entire portion of meat does not fit in one layer in a frying pan, fry in two steps.
- Then pour the sauce into the pan with the chicken and stir. Reduce the heat on the stove to low and fry for no more than 3 minutes.
Enjoy your meal!
How to cook “Chicken with mushrooms in Chinese”
Prepare your ingredients.
Rinse and dry the chicken fillet; it is better to wipe the champignons with damp kitchen towels. Cut the chicken into pieces, cut the mushrooms into slices.
Peel and rinse the sweet peppers, cut into strips.
Peel and rinse the onions, cut into half rings.
Heat vegetable oil in a frying pan, add vegetables and chicken with mushrooms, fry over high heat for 15 minutes, stirring constantly.
Add all the spices and soy sauce, cook for another 3-4 minutes over high heat until the sauce has evaporated.
Sprinkle the finished dish with green onions if desired.
Bon appetit!
Chicken with vegetables in sweet and sour sauce
What a great combination. Thanks to him, we get an indescribable taste and appearance. But the smell beckons from afar. This dish will not go unnoticed. A request for a refill is guaranteed.
Necessary:
- Chicken breast – 500 grams
- Onion – 1 pc.
- Multi-colored bell pepper – 2 pcs.
- Flour – 0.5 cups
- Ketchup – 2 tbsp. l
- Sugar – 2 tbsp. l
- Mustard – 2 tbsp. l
- Wine vinegar – 1 tbsp. l
- Chicken broth – 3⁄4 cups
- Spices - to taste
Procedure:
- Prepare vegetables such as onions and peppers. Remove unnecessary elements (husks and seeds). Rinse thoroughly under the tap. Cut the vegetables into cubes, mix, spread on the surface of the baking sheet
- Boil the chicken to form a good broth. Cut the meat into pieces, then dip each of them in spices and flour. Using a hot frying pan with oil, fry well until crust forms.
- Place the fried meat pieces into a baking tray with vegetables.
- Now you can move on to preparing the sauce. Combine the broth with vinegar, mustard, ketchup. Add spices and sugar here and mix everything.
- Pour the sauce over the contents of the pan. Bake for twenty minutes. Do not stop the process until the sauce becomes thicker and slightly curdled. The optimal temperature is 180 degrees.
- Serve the dish immediately when ready. Sprinkle fresh chopped herbs on top.
- Bon appetit, more positive impressions!
Recipe for crispy chicken in sweet and sour sauce
A delicious dish for dinner will be a great end to the working day. Due to successful seasoning, the fillet will receive an original sweetish taste with sourness. This recipe can be used to cook any type of meat, such as pork. Check out more delicious roasted pork recipes.
We will need:
- Chicken fillet – 500 g
- Soy sauce - 10 tbsp. spoons
- Apple cider vinegar – 40 ml
- Sugar - 5 teaspoons
- Water - 1/2 cup
- Tomato paste - 2 tablespoons
- Bell pepper - 1 piece
- Canned pineapple - 1 ring
- Tomatoes - 2 pcs.
Preparation:
- Cut the fillet into small cubes, place the meat in a bowl and pour in 6 tablespoons of soy sauce.
- We will prepare the sauce in a wok; if you don’t have one, you can use a regular frying pan. Cut bell pepper into strips, tomatoes with a slice of pineapple into cubes. Pour soy sauce, vinegar and tomato paste into a wok or frying pan, bring to a boil and add sugar.
- Add half a glass of water and add the vegetables and pineapple to the wok. Do not keep the vegetables in the sauce on the stove for a long time, 5 minutes is enough.
- The vegetables should remain firm inside and the sauce will become moderately thick.
- Fry the chicken in a hot frying pan until a crust forms, pour in the sauce with vegetables and leave everything together on the stove for no more than 3 minutes.
Enjoy your meal!
Ingredients
- chicken fillet 500-600 g
- bell pepper 1 pc.
- zucchini 1 pc.
- 1 purple onion
- onions 1 pc.
- garlic 2-3 cloves
- pumpkin 100 g
- apple 1 pc.
- soy sauce 50-70 ml
- honey 30 g
- sesame 1-2 tbsp. l.
- vegetable oil 30 ml
- corn starch 30-40 g
- chili 1/2 pod
- ginger root 30 g
- tomato paste 20 g
Delicious chicken in sweet and sour sauce with pineapples
Every housewife has the necessary products at home, so there should be no difficulty in preparing such a dish for lunch or dinner. By adding pineapple, the dish becomes juicy with an exquisite taste. The neutral flavor of the chicken pairs perfectly with the sweetness of the pineapple for a delicious flavor. There are also very simple recipes for baked chicken with pineapples, be sure to cook them.
We will need:
- Chicken fillet – 500 g
- Soy sauce - 100 g
- Vinegar - 1 tbsp. spoon
- Sugar - 30 g
- Salt - 5 g
- Pineapples - 100 g
- Starch - 50 g
- Tomato paste - 20 g
- Onion - 1 pc.
- Bell pepper - 1 piece
Preparation:
- Cut the fillet into pieces, pour in soy sauce and leave to marinate for 20-30 minutes.
- At this time, peel the onion and sweet pepper and cut into large cubes.
- Heat the frying pan on the stove and add vegetable oil to it. Mix marinated chicken with starch before frying.
- Starch will give the meat a crispy crust and thicken the sauce.
- Fry the fillet pieces in small portions on both sides until golden brown.
- Then fry the vegetables in a frying pan, add tomato paste and vinegar.
- Then add pineapples.
- Pineapples will add a sweet and sour note; you can safely add more of them; they will not spoil the dish.
- It's time to add salt, sugar and starch. Mix well and fry for 5 minutes.
- Add chicken, mix everything and remove from heat.
- Decorate the finished dish with herbs.
Enjoy your meal!
Chinese chicken with pineapples
The combination of pineapple and pepper gives the dish lightness and sweetness. This option is popular in Beijing. The meat is very tender due to the natural acid of pineapple. The dish contains very few calories and is suitable for those watching their figure.
You will need:
- chicken fillet – 500 grams;
- soy sauce – 100 ml;
- apple cider vinegar – 1 tbsp;
- sugar – 30 grams;
- salt – 5 grams;
- pineapples – 100 grams;
- corn or potato starch - 20 grams;
- onions – 2 pcs.;
- Bell pepper – 2 pcs.
Preparation:
1. Cut the chicken fillet into small cubes, about 2 centimeters each, and place in a deep bowl. Please note that the pieces will become slightly smaller when frying, so be aware of the size.
2. Pour soy sauce over the chicken, stir and leave to marinate in a cool place for at least an hour. The ideal option is to put it in the refrigerator and don’t forget to cover it so it doesn’t get airy.
3. Meanwhile, chop the vegetables - onions and peppers. The cubes should be about the same size as the chicken pieces. From an aesthetic point of view, this will be best.
4. Add starch to the bowl of the chicken marinated in the sauce and stir. The starch should be evenly distributed and stick to each piece. This preparation will look as if pieces of chicken are covered with brownish dough.
5. Heat a frying pan well with vegetable oil and fry the chicken pieces in batter until it is covered with a golden crispy crust.
5. In a large frying pan, fry the vegetables in vegetable oil over low heat. First add the onion, as soon as it starts to soften, add the pepper. In addition to red pepper, you can also use yellow or orange. And if you combine them, you get a very elegant dish.
6. Once the vegetables become semi-soft, add tomato paste and vinegar and simmer for a couple more minutes. Stir very well.
7. Add pineapples, salt and pepper, add starch to the future sauce. This is necessary to give it a pleasant thickness. To obtain a thinner consistency, you can use pineapple juice or water.
8. Add the chicken to the sauce with vegetables and simmer for another 5 minutes over low heat. It is important not to cook the chicken again, but to let the sauce imbue the pieces with its aroma. After this, remove the pan from the stove and serve the dish.
Fragrant, sweet, sour and spicy at the same time, chicken in sweet and sour sauce is served hot with boiled rice and chopped herbs. This dish is ideal when freshly prepared, so it’s best not to leave a single drop of this deliciousness behind. But I think it will be extremely difficult anyway. The cooking process creates an irresistible appetite.
Wings in sweet and sour sauce
A budget option for preparing a Chinese dish is wings. They can serve as both a main course and a savory appetizer. A rosy, shiny and aromatic crust is achieved through preliminary marinating, frying and simmering in honey sauce.
Products:
- Chicken wings – 0.5 kilograms;
- Classic soy sauce – 120 milligrams;
- Classic ketchup - 80 grams, can be replaced with concentrated tomato juice (100 ml), but the final taste will be slightly changed;
- Liquid honey – 40 grams;
- Medium size orange – 1;
- Oil (corn, vegetable, olive) – 100 milligrams;
- Dry white wine – 50 milligrams.
Preparation:
- Marinate the main ingredient in soy sauce and ketchup (20 minutes).
- Fry in hot oil on all sides.
- Add marinade, orange juice, honey, wine to it. Simmer over low heat for 20 minutes.
Oven recipe
The dish turns out very tasty if you bake the wings in the oven. Honey will add sweetness, and lemon juice will add acidity.
Compound:
For one kilogram of chicken wings you will need:
- Tomato ketchup – 100 grams. An alternative is tomato paste in the same amount;
- Olive oil – 4 large spoons;
- Lemon juice – 1 tablespoon;
- The same amount of liquid honey;
- Soy sauce – 2 large spoons;
- Garlic – 3 cloves;
- Optional – 1 small spoon of chicken seasoning, red hot pepper, herbs.
Preparation:
- For the marinade – chop the hot pepper, squeeze out the garlic, add the rest of the ingredients except the herbs and mix well.
- In order for the wings to marinate well, they should be divided into two parts and marinated. The longer the meat is marinated, the tastier and juicier it turns out. The minimum marinating time is 4 hours.
- After the time has passed, the wings are placed in a baking dish and placed in an oven preheated to 170 degrees.
- Baking time – 40 minutes.
The advantage of this recipe is that the cooking method is also suitable for cooking over coals.
In a slow cooker
Chicken in sweet and sour sauce with pineapples can turn out no less juicy if you cook it not in the oven, but in a slow cooker.
To do this, the cook will need:
| Ingredient | Required amount |
| Chicken meat | 700 g |
| Sweet pepper (preferably bell pepper) | 1 PC. |
| Pineapple (any form) | 100 g |
| Soybean sauce | 100 ml |
| Lemon juice | 20 g |
| Garlic | 3 cloves |
| Starch | 10 g |
How to cook pan-Asian style chicken:
- It is recommended to wash the chicken meat and then cut it into thin strips.
- Next, place the meat in a pre-oiled multicooker bowl, then, setting the “Baking” mode, fry the chicken until fully cooked.
- While the poultry is roasting (without a lid), you need to prepare the remaining ingredients for further use. To do this, you need to peel the seeds from the pepper, cut it into small cubes, and transform the pineapple rings into small square pieces.
- Next, you need to prepare the sauce by mixing starch with lemon juice, soy sauce and finely grated garlic.
- When the chicken meat is fried, it must be removed from the multicooker, replacing it with pepper, which, covered with a lid, will need to be simmered for 10-15 minutes. until softened.
- When the pepper becomes soft, add chicken and pineapples to it, and after 10 minutes. and ready sauce.
- The optimal cooking time is 10 minutes. in the multicooker on the “Baking” mode, with the lid open.
Sweet and sour Chinese chicken sauce recipe
The sauce deserves a special mention. It goes well not only with chicken, but also with other types of meat, fish, sushi and rolls. Cooking is not difficult, the main thing is to adhere to the basic rule - all products must be fresh and of the highest quality. The taste of the sweet and sour sauce completely depends on this. For the classic recipe you will need:
- grated ginger root - 1 tbsp. spoon;
- sugar – 3-4 tbsp. spoons;
- tomato puree – 100 grams (2 tomatoes);
- filtered water – 100 ml;
- soy sauce – 4 tbsp. spoons;
- apple cider vinegar – 1 tbsp. spoon;
- olive oil – 2 tbsp. spoons;
- garlic – 2-3 large cloves;
- corn starch – 1 tbsp. spoon;
- onion – 1 head (medium);
- sour juice (orange, apple) – 150 ml.
Preparation:
- Finely chop the onion, garlic, grate the ginger root.
- Fry the onion until golden brown and transfer it to a glass bowl.
- Fry the garlic until fragrant (no more than 2 minutes), transfer to a container with onions.
- Lightly fry the ginger.
- Mix juice, soy sauce, vinegar, tomato puree, sugar until smooth.
- Pour the resulting mixture into a frying pan with onions, garlic and ginger.
- Dissolve starch in water and pour in a thin stream into the boiling sauce.
- Stir continuously until the mixture begins to thicken. Remove from heat and cool.
Chinese sweet and sour sauce will ideally complement chicken, any meat (especially pork), or fish dish. It will be a piquant dressing for delicious soups and will go well with side dishes of rice, potatoes and vegetables.
Preparation
We wash the chicken under cold water, dry it, cut off the films and fatty layers, then divide it into longitudinal plates of approximately the same thickness.
We put the sliced meat into a bowl, add corn starch, which differs favorably from potato starch not only in its snow-whiteness, ideal fine texture, but also in the absence of odor.
Immediately add classic soy sauce and mix thoroughly. If you are in a hurry, do not marinate for a long time, but having time to spare, leave it to soak in the salty dark liquid for an hour or two in the refrigerator.
After washing and cleaning, we begin cutting assorted vegetables. Paying tribute to the season, we use only fresh gifts of nature today - this is a sweet pumpkin that replaces carrots, two types of onions: onions and lettuce varieties, purple, thick-walled red bell peppers, young, still tender-skinned zucchini and aromatic apples, which often replace This mix contains canned pineapple. We chop the onions into large slices, the pumpkin pulp into bars, the zucchini and pepper into long strips, and cut the peeled apples into cubes.
Chop the chili segment finely or slightly larger, peel the ginger root and garlic cloves - vary the amount of the aromatic mixture to taste.
We stock up on two frying pans. Naturally, ideally fry in a convex wok. But standard flat surfaces are also suitable for rapid heat treatment of food adapted to European utensils.
Pour vegetable oil with a neutral odor into hot frying pans approximately in half. Place the chicken darkened by soy sauce into one, stir occasionally and fry for 10-12 minutes. If you doubt the quality of frying, install the lid and steam additionally.
Without missing a beat, next to it in another container with a small amount of oil we warm up various sizes of vegetables and fruits. Maintain a high temperature, stir several times with a spatula or toss lightly, holding the pan by the handle and swapping layers. Let the solyanka soak in the oil, but retain its crunch, juiciness, and al dente elasticity. Lovers of stewed and soft vegetables can continue frying, covered, over low heat - the mixture will release juice and soften along with the steam.
We transfer the already fried chicken pieces in a glossy casing to the vegetable mix, throw in a handful of chopped ginger, garlic and red hot chili pepper, stir.
Add tomato concentrate and natural honey, stir again - act carefully, without tearing the bars. We try and, if necessary, increase the dosage of spicy, salty or sweet ingredients.
The final touch for the chicken in sweet and sour sauce is white sesame seeds. To reveal the aroma, dry the sesame seeds for a couple of minutes in the oven or over high heat before sprinkling. Scatter directly over the frying pan or into portioned bowls.
When arranging an Asian-style dinner, we serve homemade chicken in sweet and sour sauce, accompanied by boiled rice; for those who like strong spiciness, along with wasabi. Bon appetit!
