Receta Tangy Sweet & Sour Chicken
Tangy Sweet & Sour ChickenYummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?
I was first introduced to this wonderful chicken by my friend Lillian from My Recipe Journey. It looked so mouth watering, I had to make it.
Why go for take-out?Originally, I made it just as she made it and it's super delicious!!! But I like a little heat in some food and I thought it would be a great addition to the original. I particularly like Sriracha and this chicken was just made for that flavor. If you like more heat, add an additional tablespoon to the sauce. I kept mine on the "medium" side with only one tablespoon.
I also switched out the plain white vinegar for rice vinegar because it's more authentic and tastes a bit better, but again, if you can't get that, then plain old white will do. I also made other minor adjustments--such as adding more garlic powder because I'm a huge fan of garlic.
Sticky, yummy and oh-so good!Lillian also included a fried rice recipe in her post, but I chose to make my own. So what I did here was take my Take-Out Beef Fried Rice and modify it a bit. First off, I left out the ground beef, then I made half the recipe (because it's a side after all), put in 1/2 cup of peas for color and used this sauce:
1 tbs soy sauce
1 tbs Maggi seasoning
1 tbs fish sauce
1/4 tsp dark sesame oil
But if you can't get the Maggi or the fish sauce, then the sauce in my original recipe will do just fine. The original recipe calls for 3 eggs, so if you make half, just use one egg--and it'll be just fine!
- Tangy Sweet & Sour Chicken 2 large boneless, skinless chicken breasts, cut in bite-sized pieces
- 1/4 cup oil for frying
- Coating:
- 1/2 cup cornstarch
- 1 egg
- 1 tbs water
- Tangy Sweet/Sour Sauce:
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1 tbs sriracha hot sauce
- 2 tbs ketchup
- 1 tbs soy sauce
- 2 tsp garlic powder
- 1/2 tsp salt
Preheat oven to 325 degrees F.
In a small bowl, beat the egg with the 1 tbs water. Place cornstarch in a separate bowl.
Heat a large skillet over medium-high heat; add oil and heat until oil shimmers.
Dredge the cut-up chicken in the cornstarch then dip in the beaten egg to coat.
Fry the chicken until brown on all sides, but not done. Place browned chicken in a 2-quart baking dish.
Whisk the sauce ingredients together in a small bowl and pour over the chicken.
Bake at 325 degrees for 1 hour, turning chicken every 15 minutes.
Serve with fried rice.
Serves 4
Tangy Sweet & Sour Chicken
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.
Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest