Sweet And Sour Chicken
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Cornstarch2 tsps
Ground White Pepper1 tbsp
Canola Oil1 cup
Soy Sauce (low sodium)2 tbsps
Tomato Paste2 tsps
Sesame Oil1 tbsp
Honey1 tbsp
Crushed Garlic2 tbsp
Ginger (grated)1 cup
Rice Wine Vinegar1 tbsp
Orange MarmaladeDirections:
1
In a large bowl, mix the cornstarch, white pepper, and egg whites
2
Add the chicken and toss until well coated
3
Heat a large nonstick wok until blazing hot
4
Coat the bottom of the pan with the canola oil
5
Add the chicken to the pan and move continuously to prevent chicken from sticking together
6
Saute for about 1 1/2 minutes
7
Once the chicken is cooked, remove from the wok and keep warm
8
Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade
9
Lower heat and simmer for approximately 30 seconds to thicken
10
Add the baby corn and bamboo shoots and warm through
11
Once sauce is thick and warm, whisk in the pineapple
12
To serve, arrange chicken strips on a platter and pour the sauce over the chicken