Here is my rendition of Sweet and Sour chicken that you can get from the Chinese buffets.
Sweet and Sour Chicken
Ingredients
3 Chicken breasts, boneless and skinless
1 cup All Purpose Flour
1 1/2 cups water
1 cup Ketchup
1/4 cup Red Wine Vinegar
1/4 cup Sugar
2 oz Honey
Procedure
In a medium sized bowl, mix the ketchup, vinegar, sugar, and honey. Whisk until smooth and all ingredients are incorporated. Cover and set aside.
In a another bowl, add the flour. Season the flour with your favorite seasonings. Salt, pepper, garlic powder, five spice, etc. Add the water and stir. You want a runny batter, slightly more runny than pancake batter. Keep adding water until you get a loose batter.
Cut the chicken into 1” cubes and set aside. In a large skillet or wok, add enough oil to be 1” deep. Heat the oil over medium-high heat to 375 (f) degrees. Skewer a chicken cube with a toothpick and then submerge it into the batter. Remove from batter and shake off as much excess as possible. Push the battered chicken off the toothpick and into the oil. Fry until the batter is golden brown and the chicken is done – about 5 to 6 minutes. Once done, remove to a paper lined plate to cool and drain. Repeat until all chicken is fried.
Plate the chicken and drizzle the sauce over it, or serve the sauce on the side. Serve with fried rice and Vegetable Mai Fun.
Notes
This fries up and looks just like the chicken you get at the Chinese buffets. The sauce tastes EXACTLY like the red sauce you get at the buffets. I actually got the recipe for the sauce from an Alton Brown episode, but I add a little more honey than he does. When frying the chicken, try to get as much excess batter off as possible. The batter puffs up rather nicely, so if you have too much on the chicken, you’ll get a lot of dough around your chicken.
Sweet and Sour Chicken
Ingredients
3 Chicken breasts, boneless and skinless
1 cup All Purpose Flour
1 1/2 cups water
1 cup Ketchup
1/4 cup Red Wine Vinegar
1/4 cup Sugar
2 oz Honey
Procedure
In a medium sized bowl, mix the ketchup, vinegar, sugar, and honey. Whisk until smooth and all ingredients are incorporated. Cover and set aside.
In a another bowl, add the flour. Season the flour with your favorite seasonings. Salt, pepper, garlic powder, five spice, etc. Add the water and stir. You want a runny batter, slightly more runny than pancake batter. Keep adding water until you get a loose batter.
Cut the chicken into 1” cubes and set aside. In a large skillet or wok, add enough oil to be 1” deep. Heat the oil over medium-high heat to 375 (f) degrees. Skewer a chicken cube with a toothpick and then submerge it into the batter. Remove from batter and shake off as much excess as possible. Push the battered chicken off the toothpick and into the oil. Fry until the batter is golden brown and the chicken is done – about 5 to 6 minutes. Once done, remove to a paper lined plate to cool and drain. Repeat until all chicken is fried.
Plate the chicken and drizzle the sauce over it, or serve the sauce on the side. Serve with fried rice and Vegetable Mai Fun.
Notes
This fries up and looks just like the chicken you get at the Chinese buffets. The sauce tastes EXACTLY like the red sauce you get at the buffets. I actually got the recipe for the sauce from an Alton Brown episode, but I add a little more honey than he does. When frying the chicken, try to get as much excess batter off as possible. The batter puffs up rather nicely, so if you have too much on the chicken, you’ll get a lot of dough around your chicken.
