Rosie Makes Sweet And Sour Chicken

 

 

 Time For Sweet And Sour Chicken

Sometimes you just want something simple, yet more.  Take chicken, for instance.  It's simple enough.  But is it enough just by itself?  Sometimes, not.  Sometimes, you want ... more. 

 Enter:  Sweet and Sour Chicken.  It's simple, yet... more.

 

 

 

Here's the game plan:

 

I'm making rice first.  Either basmati or jasmine. I'm going with the jasmine with the sweet and sour chicken.  Both are fragrant, long-grained rices, but the jasmine is a little more floral and sweeter flavor-wise, as opposed to the nuttier and earthier basmati.  The jasmine tends to be a little stickier and clingy and will absorb sauces easier than the basmati, which is firmer and has a more chewy texture.  

 

Secondly, I'll make the sweet and sour sauce and let it sit while I prepare the chicken and vegetables. 

 

Next, I'll batter and fry up the chicken.

 

Lastly, I'll quickly stir-fry the vegetables so they'll be crisp and fresh, and then I'll plate everything.

 

For the rice:

As I said, I'm using jasmine rice, but I'm upping my game a bit.  Follow the directions on the package of rice, but instead of cooking the rice in just water, I'm using  orange juice.

I had a blood orange and a Mandarin orange and I used the juice of both in addition to the water.

 

Next, I made the sweet and sour sauce:

1 large garlic clove, minced

1/4 cup sugar

3 TB brown sugar

1/4 cup ketchup

1 TB balsamic vinegar

1/4 cup rice vinegar

1 TB soy sauce

Mix all ingredients in a small saucepan.  Bring to a simmer, stirring, until sugars are dissolved.  Keep warm. 

 

 

 

 I prepared my vegetables for stir frying.  I have carrots, onion, and red and orange peppers, all neatly chopped.

The pineapple chunks and juice are going into the mix also. 

 

Prepare the chicken.  Cut into bite-sized chunks.

Here's my 3-part station for the chicken, from left to right:

1)  Coat the chicken in cornstarch. 

2)  Give it a beaten egg bath.

3)  Have a bag with a mixture of flour, gochugaru (Korean red chili pepper flakes), and salt and pepper. I like the flavor of the gochugaru.  It has a natural sweetness with a hint of smokiness and a punch of spiciness.

 

Have all the chicken battered and ready to fry.

Pour about 1/2 inch oil in a skillet and heat to about 375°.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place chicken pieces in, one at a time.  Do not crowd the pan.  Fry in batches.  This way, you maintain the temperature of the oil and you'll get crispy, not greasy, chicken bites.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry about 2-3 minutes first side,  then turn over and go another minute or two.  You want golden brown.

 Drain chicken on a rack.

 

Finally, prepare the stir-fry.          

 

  Heat about a tablespoon oil over medium-high heat in a skillet.  Add in the vegetables and cook, stirring, for a minute.

 

                               

Pour in the pineapple chunks and juice and heat through.  Serve immediately 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy.