Let’s talk about the Hong Kong-Style Sweet And Sour Chicken Recipe. This dish is a classic blend of flavors, bringing the tang of sour together with the delight of sweet in one magnificent entr��e. It’s perfect for just about any occasion, from a family dinner to a fancy party. This recipe will leave your taste buds dancing with joy! Once you taste the masterful blend of the sweet and sour sauce on tender chicken, you���ll understand why this Hong Kong classic has become beloved worldwide. Plus, the vibrant colors from the peppers and pineapple make it an eye-catching main dish sure to impress.
This dish actually represents the authentic taste of Hong Kong, combining western ingredients with Asian Cooking techniques and resulting in an east-meet-west flavor explosion. The best part is that it’s surprisingly easy to make right in your own kitchen, and I bet you’ll enjoy making it as much as eating it!
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 4
- Yield: 4 servings
Alright, folks, we’re just getting started! Read on to get all the details on how to whip up this tasty dish.
Ingredients & Equipment You’ll Need
- 1 egg
- 1/2 cup all-purpose flour
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup pineapple chunks
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/2 cup white sugar
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
For this recipe, you will need some kitchen basics: a mixing bowl, a large skillet, and a spatula or wooden spoon for stirring.
The sweetness in this recipe comes from the pineapple chunks and the sugar. They balance out the tartness from the white vinegar, giving you that perfect sweet and sour balance. The bell peppers and chicken add texture and protein to the dish. If you’re missing any ingredients, you can easily replace the ketchup with tomato paste or the peppers with any vegetables of your choice.
How To Make Hong Kong-Style Sweet And Sour Chicken
1. Begin by breaking an egg into a bowl; mix it until it’s well-beaten.
2. Add chicken pieces into the bowl, ensuring that each piece is properly coated.
3. Place the flour in a plastic bag. Add the chicken, seal the bag and shake it. Remove the chicken pieces and shake off any excess flour.
4. In your skillet, add some oil and heat it over medium heat. Add your chicken pieces and cook until they���re golden brown. Remove them onto a paper towel to drain excess oil.
5. In the same skillet, add your peppers and pineapples, cooking until they’re slightly soft. Remove them and set them aside.
6. Pour in your vinegar, sugar, and ketchup; stir to combine. Add your chicken, peppers, and pineapples back into the pan and stir so they’re well coated with the sauce. Cook this for a few more minutes until everything is heated through.
Tips For The Best Results
- Make sure not to overcook the sauce ��� it should be just thick enough to coat the back of a spoon.
- Use fresh pineapple if possible ��� it makes a big difference in taste!
Storage Tips
- Store leftovers in an airtight container in the refrigerator ��� it should keep for about 3-4 days.
- This dish also freezes well ��� just defrost then reheat in a skillet or microwave when you’re ready to eat.
Frequently Asked Questions
Q: Can I substitute the chicken with another meat?
A: Absolutely! You can use pork or shrimp in place of the chicken.
Q: How to make this recipe gluten-free?
A: You can use a gluten-free flour alternative to coat your chicken.
Q: Is this recipe spicy?
A: Not spicy at all! It���s more on the sweet and tangy side.
Q: What side dishes can be served with this?
A: Jasmine rice or Fried rice pairs perfectly with this recipe.
Q: Can I use a different type of vinegar?
A: You can use apple cider vinegar for a slightly different flavor profile.
Nutritional Facts of Hong Kong-Style Sweet And Sour Chicken
Each serving contains:
* Calories: 370
* Fat: 10 grams
* Protein: 25 grams
* Carbs: 46 grams
So there you have it, folks! My favourite Hong Kong-Style Sweet And Sour Chicken Recipe. This dish is a playful blend of tang and sweet with a burst of color and taste that will have you coming back for more. I encourage you to give it a try and let the flavors transport you straight to Hong Kong. And do remember, it’s just as perfect on a heap of steaming jasmine rice. Happy Cooking!
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