Chinese sweet and sour chicken, with vegetables and pineapple, tasty

A Chinese recipe for breaded chicken, with pineapple, vegetables and sweet and sour sauce.

A Chinese recipe for breaded chicken, with pineapple, vegetables and sweet and sour sauce.

Recipe for 4 people.

Classic (no restrictions), Lactose Free

Preparation: 01:45 + time to prepare multiple portions

Interval: 00:00

TOOLS

1 cutting board(s), 2 bowls, 1 colander(s), 2 pan(s) (1 deep frying pan), 1 rack (optional), 1 baking tray(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the chicken:

– 600 g boneless, skinless chicken breast, cleaned and cut into cubes (or boneless chicken thighs)

– lemon to taste (juice)

– Salt to taste

– white peppercorns to taste, ground.

Sweet and sour sauce ingredients:

– 175 ml of vinegar

– 165 ml of water + a little if necessary

– 1 and 1/2 tablespoons of tomato paste ^B

– 1/2 teaspoon(s) of Worcestershire sauce

– 225 g of sugar

– 1 and 1/2 tablespoons of corn starch

– Salt to taste

– paprika to taste

SOFT PASTA Ingredients:

– 150 g of wheat flour, sifted.

– 1 and 1/2 tablespoons of corn starch, sifted.

– 1/2 unit of egg (only the egg white)

– 1 tablespoon(s) of oil

– 175 ml of water (or just enough to clarify the point)

– 1 and 1/2 teaspoons of chemical yeast

– salt to taste (pinch)

Sauteed vegetables and pineapple Ingredients:

– 1/2 unit of red pepper, cut into 2×2 cm cubes (optional)

– 1/2 unit of green pepper, cut into 2×2 cm cubes (optional)

– 1 medium onion, cut into 2×2 cm cubes

– 4 slice(s) of cored pineapple, cut into 2×2 cm cubes

– oil to taste, for sautéing

FRYING INGREDIENTS

– oil to taste

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Trim the chicken from all visible fat and cut it into cubes measuring approximately 1.5 x 1.5 cm.
3. Place the chicken cubes in a bowl, season with lemon (juice), salt, ground pepper and refrigerate for at least 15 minutes.
4. Wash the peppers and cut them into cubes of approximately 2×2 cm.
5. Wash and peel the onion and cut it into cubes of approximately 2×2 cm.
6. Remove the hard core of the pineapple, cut it into 2cm slices, then cut the slices into cubes of about 2cm.

PREPARATION:

Sweet and sour sauce:

1. In a pan, over high heat, heat the vinegar with the water until it boils.
2. Add the tomato paste, Worcestershire sauce, paprika, salt and sugar and bring to the boil again.
3. Dilute the corn starch in a little cold water.
4. Lower the heat and add the cornstarch, stirring continuously to make the mixture homogeneous.
5. Cook the sauce over low heat until it thickens, forming a thicker but still fluid sauce.
6. Stir occasionally and in the meantime prepare the soft breading.

Soft breading dough:

1. Sift the flour and cornstarch into a large bowl (into which you can then add the chicken pieces) and mix.
2. Add salt (a pinch), egg white and soybean oil and mix again.
3. Finally add the water, incorporating it until you obtain a homogeneous and dense, but fluid mixture.
4. If necessary, add a little more water to thicken (being careful not to make it too liquid).
5. Cover with cling film and store in the fridge (do not add yeast, only during breading).

Sweet and sour sauce:

1. Check the cooking of the sauce (see point 5 – Sweet and sour sauce above).
2. Add salt to taste (to accentuate the sweet and sour flavour).
3. If necessary, adjust the sauce point.
4. Turn off the heat and set aside.

Sauteed Vegetables and Pineapple:

1. Heat a deep pan or wok.
2. Once hot, add a little soybean oil.
3. Add the onion and peppers (optional) and sauté quickly.
4. Add the pineapple and continue to sauté quickly so that the vegetables do not lose their crunchiness.
5. Turn off the fire.

Breaded chicken in soft dough:

1. Remove the seasoned chicken cubes from the refrigerator.
2. Heat a pan with oil, filling it ⅓ to ½ the height of the pan (immersion frying – the initial temperature of the oil is 200°C to avoid burning the dough and leaving the meat raw).
3. Place a baking tray with a rack to drain the frying next to the pan.
4. Add the yeast to the soft breading dough and mix.
5. Place the chicken cubes in the bowl of soft breaded dough. Mix everything very well.
6. Take a cube of chicken and place it in the pan to test the temperature of the oil (ideally it should be 200°C because when you add the chicken the temperature will drop to 180°C).
7. It should be puffed up, buoyant and golden – to do this, turn it over after it is golden on one side. Drain it and check if it is cooked inside.
8. If necessary, adjust the oil temperature.
9. Continue placing the chicken cubes wrapped in the soft dough, picking them up one by one with a spoon.
10. Do not add too many ravioli at the same time to avoid lowering the temperature of the oil too much and to prevent the chicken cubes from sticking together.
11. When they are golden on both sides, remove them from the pan, drain them on a wire rack or on absorbent paper and set them aside.
12. Repeat the previous procedures (8 to 11) until you run out of chicken cubes.

Chicken in Sweet and sour sauce:

1. Add the drained and well-dried chicken cubes with the vegetables and pineapple to a deep pan or wok.
2. Heat and stir in the sweet and sour sauce.
3. Mix everything with a spatula or slotted spoon.

FINALIZATION AND ASSEMBLY:

1. Serve the Sweet and sour chicken in the wok in which it was prepared or distribute directly onto the plates.
2. Serve with oriental rice (gohan).

b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.