Ingredients: |
Ingredients: For the Chicken:
• 4 Chicken Breasts (approximately 800 grams)
• 70 grams of Starch (cornstarch or potato starch would work well)
• 1 teaspoon of Dried Ginger
◦ Alternatively, you can use fresh ginger if you prefer.
◦ If you're not a fan of ginger, half a teaspoon of red crushed pepper (like chili flakes) can be used instead.
• 3 small cloves of Garlic, pressed in advance
• A small amount of Vegetable Oil for frying (just enough to cover the bottom of your pan)
• Sesame Seeds for garnish (optional, but highly recommended for a beautiful finish!)
For the Sweet and Sour Sauce:
• 4 tablespoons of Rice Vinegar
◦ If rice vinegar isn't available, apple cider vinegar or wine vinegar can be used.
• 4 tablespoons of Soy Sauce
• 4 tablespoons of Teriyaki Sauce
• 4 tablespoons of Sugar
• 80 milliliters of Water
• 1 tablespoon of Starch
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Directions: |
Directions:1. Prepare the Chicken:
◦ First, take your chicken breasts and cut them into small pieces, roughly 2x2 centimeter cubes. The video suggests cutting each breast in half lengthwise first, then dicing.
◦ Once cut, immediately add the 70 grams of starch to the chicken.
◦ Mix everything thoroughly, ensuring every piece of chicken is well coated with the starch. This is very important.
◦ Set the chicken aside while you prepare the sauce.
2. Whisk Up the Sauce:
◦ In a bowl or container, pour in all the sauce ingredients: rice vinegar (or alternative), soy sauce, teriyaki sauce, sugar, water, and the 1 tablespoon of starch.
◦ Stir gently at first to help the sugar dissolve.
◦ Then, mix everything very thoroughly until it's well combined. Your sauce should turn into a beautiful chocolate color.
◦ All your prep work is now done!
3. Cook the Chicken:
◦ Heat a small amount of vegetable oil in a frying pan over a heat setting higher than medium. You only need enough oil to cover the bottom of the pan.
◦ It's crucial for the pan to be hot to help form a nice crust on the chicken.
◦ Carefully place the chicken pieces into the hot pan in a single layer. If all the chicken doesn't fit in one layer, fry it in two batches.
◦ Fry the chicken on both sides until it's golden brown. It should be thoroughly cooked.
◦ Once golden and cooked through, transfer the fried chicken to a clean dish.
4. Sauté Aromatics:
◦ Before the next step, remove any excess oil from the pan. You can drain it or use a paper towel to absorb it.
◦ Add the pressed garlic and ginger (or red pepper) to the pan.
◦ Sauté them in the remaining oil for about 30 seconds, just long enough for the garlic and ginger to release their wonderful aroma into the oil.
◦ Make sure to reduce the heat at this point to prevent the garlic and ginger from burning.
5. Combine and Thicken:
◦ Return all the cooked chicken to the pan with the sautéed garlic and ginger.
◦ While the chicken is still hot, pour the entire sweet and sour sauce mixture over it.
◦ Mix everything very well to ensure the chicken is coated.
◦ Let it simmer for about 3 to 4 minutes, or a maximum of 5 minutes. During this time, the sauce will thicken and beautifully coat the chicken, forming a lovely sweet and sour glaze.
6. Serve and Enjoy!
◦ After simmering for about 5 minutes, you'll see how beautiful the dish looks! The chicken will be juicy, aromatic, and covered in an incredibly delicious glaze.
◦ Garnish with sesame seeds. You can even add more sesame seeds to individual servings in bowls.
This recipe is incredibly simple and unbelievably tasty, perfect for delighting your family and friends. Enjoy your meal! |
