Sweet Sour Chicken Proper Takeaway Fakeaway
Recipe Introduction
Fancy a sweet and sour chicken recipe that's actually better than your local takeaway? Honestly, I used to be a total fiend for a chinese takeaway .
But after a bit of experimenting, I reckon I've cracked it! It's dead easy, plus you get to control exactly what goes in.
Quick Hook
Ever get that craving for something sweet, tangy, and crispy all at once? This sweet and sour chicken hits all the right spots.
It’s a takeaway fakeaway dream come true, with a perfectly balanced sweet and sour sauce that'll have you licking the plate.
Brief Overview
Sweet and sour chicken is a classic dish with roots in Cantonese cuisine. This version keeps things simple. This is an awesome version of your childhood takeout.
It's medium difficulty, takes about 45 minutes, and serves 4 hungry people. Serve with rice and enjoy!
Main Benefits
It's a nutritional goldmine. Hello Vitamin C from peppers and pineapple! This easy sweet and sour chicken is perfect for a Friday night in, a family feast, or even impressing your mates.
What makes it special? That homemade sauce, mate! It's way better than anything you'll find in a jar, I promise.
Crispy Chicken Magic
So, how do we get that crispy chicken ? First off, pat the chicken dry. Seriously, this makes a world of difference.
A dry chicken will fry better. Then, make sure your oil is hot enough - around 175° C ( 350° F) is spot on.
Don’t overcrowd the pan either. Fry in batches, or else the temperature drops and you'll end up with soggy chicken.
Honestly, one time I totally messed this up. I chucked way too much chicken in the pan. The oil cooled down, and the chicken turned out all rubbery and sad.
Lesson learned! Trust me, it's worth taking the extra time to do it right.
The Secret Sweet and Sour Sauce
This homemade sweet and sour chicken relies on its flavour bomb sauce. Think ketchup, vinegar, soy sauce, brown sugar, garlic powder, and ginger all mixed together.
Don't be shy with the sugar and vinegar, because it is sweet and sour chicken with pineapple .
The best part? You can totally adjust it to your own taste. Want it spicier? Chuck in some chilli flakes.
Prefer it sweeter? Add a touch more sugar or honey. Make it yours!
If you are looking for a better than takeout sweet and sour chicken option you came to the right place.
Plus, this recipe makes for a quick sweet and sour chicken option if you want to save some time.
Right, let’s get down to the nitty gritty for this sweet and sour chicken malarkey. Seriously, a good takeaway fakeaway starts with decent ingredients.
No cutting corners here! This easy sweet and sour chicken is achievable by all!
Ingredients & Equipment
Main Ingredients
- Chicken Thighs: 1.5 lbs (680g) , boneless, skinless, cubed.
- Egg: 1 large, lightly beaten.
- Cornstarch: ½ cup (60g) .
- All-Purpose Flour: ½ cup (60g) .
- Salt: 1 tsp .
- White Pepper: ½ tsp .
- Vegetable Oil: For frying, about 1 inch deep.
- Onion: 1 medium, chopped.
- Green Bell Pepper: 1 , deseeded, chopped.
- Red Bell Pepper: 1 , deseeded, chopped.
- Pineapple Chunks: 1 (20oz/567g) can, drained, juice reserved.
- Ketchup: ¼ cup (60ml) .
- White Vinegar: ¼ cup (60ml) .
- Soy Sauce: 2 tbsp .
- Brown Sugar: 2 tbsp , packed.
- Cornstarch: 1 tbsp .
- Pineapple Juice: ¼ cup (60ml) , reserved.
- Garlic Powder: 1 tsp .
- Ground Ginger: ½ tsp .
For the chicken, quality thighs make all the difference. You want plump, juicy ones, not those sad, pale excuses for chicken you sometimes see!
Seasoning Notes
This is where the magic happens to get that better than takeout sweet and sour chicken vibe.
| Spice it up | Garlic powder and ginger are non-negotiable. |
|---|---|
| Flavour Boosters | Brown sugar gives that lovely, deep sweetness. |
| Quick Swaps | No white vinegar? Apple cider vinegar will do. |
Just don't use balsamic - that's a flavour bomb waiting to happen!
Honestly, a good balance of sweet and sour is crucial for the sweet and sour sauce . It's what makes or breaks the whole sweet and sour chicken with pineapple experience.
Equipment Needed
Keep it simple, yeah? Here’s what you need:
- Large Bowl
- Shallow Dish or Plate
- Wok or Deep Skillet
- Slotted Spoon
- Small Bowl
- Whisk
Don't have a wok? No worries. A deep skillet works a treat. The key is a good, solid pan that can handle the heat.
Oh my gosh, I can't believe it took me so long to get a decent wok! What was I even doing before?
Making homemade sweet and sour chicken is easier than you think. You'll be enjoying this quick sweet and sour chicken recipe tonight!.
Unleash Your Inner Chef: Cracking the Sweet and Sour Chicken Code
Fancy a crack at making a sweet and sour chicken that's better than your local chinese takeaway ? You’re in the right place.
Honestly, creating this takeaway fakeaway is easier than you think, and the results? Absolutely banging! Let's dive into how to get that perfect crispy chicken smothered in a deliciously tangy sweet and sour sauce .
I reckon you'll be chuffed.
Prep Steps: Ace Your Mise en Place
First things first, get everything ready. Chop those veggies onion, green and red peppers. Drain your sweet and sour chicken with pineapple chunks, but don't chuck the juice! Whisk your egg.
Measure out the cornstarch and flour. This is your essential mise en place. It makes the whole process so much smoother.
I always say, a tidy kitchen is a happy kitchen. And for safety, watch those fingers with the knife, yeah? Sharp knives are safer than dull ones, but only if you are careful.
step-by-step: Easy Sweet and Sour Chicken Mastery
Okay, here's the nitty gritty for proper homemade sweet and sour chicken :
- Coat your chicken in salt and white pepper.
- Dip the chicken in the egg, then in a mix of cornstarch and flour.
- Fry in batches until golden and cooked through to 165° F/ 74° C . Drain on paper towels.
- Sauté onion and peppers until soft, about 5 minutes .
- Add ketchup, vinegar, soy sauce, brown sugar, garlic and ginger to the pan, bring to a simmer.
- Thicken the sauce with a cornstarch and pineapple juice slurry until glossy.
- Chuck in the chicken and pineapple chunks, give it a good toss. Serve with rice.
Pro Tips for a Killer Dish
Want to take your quick sweet and sour chicken to the next level? Double fry the chicken for extra crunch! It will be a better than takeout sweet and sour chicken .
Fry once until lightly golden, then again before adding to the sauce. Also, don't overcrowd the pan when frying. Fry in batches to keep the oil hot.
A common mistake is not tasting the sauce and adjusting the sugar or vinegar. Always have a taste and tweak as you go along.
If you're prepping ahead, fry the chicken and make the sauce separately, then combine just before serving.
So there you have it a recipe for easy sweet and sour chicken . I remember the first time I tried this, I was amazed at how close it tasted to my favourite Chinese takeaway.
Give it a whirl, and let me know how it goes. You might just ditch your usual takeaway order forever.
Recipe Notes: Nailing That Sweet and Sour Chicken Recipe
Right, let's chat about some extra bits and bobs for this sweet and sour chicken masterpiece! It's not just about following the steps; it's about making it your sweet and sour chicken .
Ace Serving Ideas
Presentation is key, innit? Pile that crispy chicken high on a plate, next to a mound of fluffy rice. A sprinkle of sesame seeds and some chopped spring onions makes it look properly posh.
For sides, think classic Chinese takeaway spring rolls, prawn crackers, or some stir fried veg. Drinks wise, a cold beer or a glass of chilled white wine works a treat.
Honestly, even a cup of tea does the job.
Storage Savvy
Got leftovers? Lucky you! Pop that homemade sweet and sour chicken in an airtight container. It'll keep in the fridge for up to three days, no worries.
Freezing is a shout too. Let it cool completely first. It will last for about 2 months in the freezer.
Reheating? Microwave it until piping hot. Or, better yet, whack it back in a wok to crisp up the chicken.
Switching it Up - Sweet and Sour Chicken with Pineapple and Variations
Fancy a change? This easy sweet and sour chicken is super adaptable.
For a veggie version, swap chicken for tofu. Make sure you press the tofu well to get it nice and crispy .
If you want to go gluten-free, use tamari instead of soy sauce. Also, potato starch can be used as a one-to-one substitute for cornstarch.
Got seasonal ingredients in the garden? Throw them in! Some sliced peaches or nectarines instead of pineapple are proper lush.
Nutrition Nuggets
Okay, so this isn't exactly health food, is it? But hey, everything in moderation! It's got protein from the chicken and some vitamins from the peppers.
Keep an eye on the sugar content of your sweet and sour sauce , though. Maybe use a little less brown sugar if you're watching your waistline.
So there you have it: all the extra bits to make this better than takeout sweet and sour chicken your own.
Now, go on, get cooking and make a banging takeaway fakeaway !
Frequently Asked Questions
What's the best way to get really crispy chicken for my sweet and sour chicken? I want that takeaway crunch!
To achieve that irresistible crunch, a couple of tricks work wonders. Firstly, pat the chicken dry before coating it this helps the batter stick properly. Secondly, don't overcrowd the pan when frying; doing it in batches ensures the oil temperature stays high. For extra credit, try double frying!
Fry the chicken once until lightly golden, then fry it again for a minute or two right before adding it to the sauce. That will give you that proper takeaway texture.
Can I make this sweet and sour chicken recipe ahead of time?
You can definitely prep elements in advance. Fry the chicken and make the sauce separately, storing them in airtight containers in the fridge for up to 2 days. When you're ready to serve, reheat the sauce, then add the chicken and pineapple chunks just before serving to keep the chicken crispy.
The sauce also freezes well for longer storage, so get ready to make a batch.
My sweet and sour sauce is too sour (or too sweet!). How can I adjust the flavors?
Taste as you go, my friend! The beauty of sweet and sour chicken is that it's easily adaptable to your palate. If it's too sour, add a touch more brown sugar (or honey/maple syrup as a substitute).
If it's too sweet, a splash of white vinegar (or apple cider vinegar/rice vinegar if you have those handy) or a dash of soy sauce will balance things out. Remember, it's your dinner, so tweak it until it's perfect!
Is there a vegetarian or vegan version of this sweet and sour chicken recipe?
Absolutely! Tofu is a brilliant substitute for chicken in sweet and sour dishes. Use firm or extra firm tofu, press it to remove excess water, then cut it into cubes and coat and fry it like the chicken. You can also substitute soy sauce with tamari for a gluten-free option.
Many supermarkets even stock vegan "chicken" pieces which also work well!
What are the nutritional considerations for sweet and sour chicken? Is it healthy?
Sweet and sour chicken, like many takeaway style dishes, can be relatively high in sugar and sodium. The frying process also adds fat. To make it healthier, you can bake the chicken instead of frying it, use less sugar in the sauce, and serve it with brown rice and plenty of vegetables.
Ultimately, it's all about moderation and making smart choices to balance your diet.
Sweet Sour Chicken Proper Takeaway Fakeaway
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 |
|---|---|
| Fat | 25g |
| Fiber | 3g |
