Sweet and Sour Chicken, IFC # 1

International Food Challenge(IFC) Challenge 1:




We wholeheartedly thank all our members who have joined this mission of learning the new recipes from all around the globe. International food challenge is a group, started by two blogger friends Shobana(me) and Saras to learn the technique and different foods around the world.  We surfed through several data on the world wide web and found Top 15 cuisine of the world. 

1. Chinese Cuisine
2. French Cuisine
3. Italian Cuisine
4. Indian Cuisine
5. Japanese Cuisine
6. Austrian cuisine
7. Spanish Cuisine
8. Iranian Cuisine
9. German Cuisine
10. American Cuisine
11. Thai Cuisine
12. African Cuisine
13. Russian Cuisine
14. Oceanic Cuisine
15. Arab and others (which doesn't have a prominent cuisine to mention).   

these main cuisines are further divided  into regional.. With reference to the above mentioned data,  this month we are going to explore Cantonese recipes from Chinese cuisine...

Information about Cantonese Cuisine:

Cantonese Cuisine, also named Yue Cuisine or Guangdong cuisine, is one of the main cuisine styles in China. It comes from Guangdong Province in southern China and it is one of among the eight great traditions of Chinese cuisine.

The basic cooking techniques of Cantonese cuisine include roasting, stir-frying, sautéing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most commonly used to preserve the ingredients' natural flavors. The most characteristic cooking methods of Cantonese Cuisine are cooking in salt, cooking in wine, baking in a pan.

For this month, we both selected four recipes..

     1 ) Cantonese Wonton Noodles Soup with Chinese Scallion Pancake
     2 ) Cantonese Stir-fry  or  Cantonese Savory Glutinous Rice Dumplings / Zongzi   
     3)  Spiral Moon Cake 

 The theme is to try either one or all the recipes of their wish and revealing the same on their respective blog on the end of every month( 30 or 31 st). This will be carried on every month with different cuisine and host...
Lets get into one of the recipe of the challenge.


Cantonese Sweet and Sour Chicken:






Veggie lovers, kindly substitute the chicken with tofu or paneer or soya nuggets.  Rest of the instructions is same except the double frying. U just fry once for tofu/paneer.


Prep time: 15 to 20 min
Cooking time: 10 min

Ingredients:


1/ ~ ½ kg pound boneless chicken, cut into 1 “ pieces
Oil to deep fry the chicken
Sesame oil 1 tbsp.

To make sauce:

4 tbsps. ketchup
3 tbsps. chilli sauce
3 tsps. plum sauce , else substitute with 1 tbsp. Tomato Ketchup+ 1(or) 2 tsp. Vinegar, adjust acc to the sourness u may like + 1 tsp. brown sugar
1 tsp. of light soy sauce
2 tbsps. water
1 tsp. Sugar (add more sugar and check tasting after the first to see if you want to add more sugar)


To marinate:

  1. 1 tsp. corn flour
  2. 1 tsp. custard powder
  3. 1 egg
  4. 1/2 tsp. salt
  5. White pepper powder, to taste


  • Add a tsp. of water if needed, I don’t think it will be necessary.
  • Marinate the chicken with the above ingredients for about 10 minutes.  Use your hands to mix well.

To dredge the chicken:

  1. 3 tbsps. All purpose (plain) flour
  2. 3 tbsps. Corn flour
  3. 2 tbsps. Rice flour

  • Gather all the flour in a bowl and mix well. Set aside.


Vegetables:

  1. 1 large red onion 
  2. 1 cucumber, peeled and cubed
  3. 1 small capsicum
  4. 1 red chilli pepper
  5. ½ cup pineapple chunks (skip if it’s unavailable)


Dice the veggie’s into ½” pieces. Set aside.

Instructions:

Preparing the sauce:

  • Mix all the ingredients in a small saucepan and bring to a boil stirring well.  Remove from heat and save in a bowl.  Set aside. 


                               
                                                Click the pic for a better view




Method:
  
·      Heat enough oil in a sauce pan to the medium heat and fry the marinated chicken in batches after dredging the chicken with the already prepared flour. i.e. Dip the chicken pieces in the flour, shake off the excess flour and deep fry until it is 50 % cooked, remove from the drain and drain on a kitchen tissue. Let them cool for 10 minutes. Again fry the half cooked chicken in batches until it is almost cooked, say for a minute. The texture should be crisp and light golden in colour. Cool the fried chicken for another 10 minutes or so.


                                               Click the pic for a better view





·        Heat about 1 tbsp. of oil on a separate pan.  Sauté  the onion and red chilli peppers, cucumber, capsicum, until fragrant. Now pour in the prepared sweet and sour sauce earlier.  Bring to a boil.  Add the fried chicken, mix well to coat the chicken with the sauce evenly. Stir in the pineapple .Mix well to coat. Switch off and serve hot.







Linking this entry to Saras's page :

Printable Recipe:

This is title
How To Make Sweet and Sour Chicken

Prep Time : 15-20 mins | Cooking Time : 10 mins | Serves : 3 to 4 | Cuisine : Cantonese-Chinese

Author : Shanavi | Copyright : www.kitchensecretsandsnippets.com

This is title
PRINT THIS RECIPE

Ingredients:

 1/ ~ ½ kg pound boneless chicken, cut into 1 “ pieces
Oil to deep fry the chicken
Sesame oil 1 tbsp.



To make sauce:

4 tbsps. ketchup
3 tbsps. chilli sauce
3 tsps. plum sauce , else substitute with 1 tbsp. Tomato Ketchup+ 1(or) 2 tsp. Vinegar, adjust acc to the sourness u may like + 1 tsp. brown sugar
1 tsp. of light soy sauce
2 tbsps. water
1 tsp. Sugar (add more sugar and check tasting after the first to see if you want to add more sugar)


To marinate:

  1. 1 tsp. corn flour
  2. 1 tsp. custard powder
  3. 1 egg
  4. 1/2 tsp. salt
  5. White pepper powder, to taste

  • Add a tsp. of water if needed, I don’t think it will be necessary.
  • Marinate the chicken with the above ingredients for about 10 minutes.  Use your hands to mix well.

To dredge the chicken:

  1. 3 tbsps. All purpose (plain) flour
  2. 3 tbsps. Corn flour
  3. 2 tbsps. Rice flour

  • Gather all the flour in a bowl and mix well. Set aside.


Vegetables:

  1. 1 large red onion 
  2. 1 cucumber, peeled and cubed
  3. 1 small capsicum
  4. 1 red chilli pepper
  5. ½ cup pineapple chunks (skip if it’s unavailable)


Dice the veggie’s into ½” pieces. Set aside.

Instructions:

Preparing the sauce:
  • Mix all the ingredients in a small saucepan and bring to a boil stirring well.  Remove from heat and save in a bowl.  Set aside. 

Method:
  
        Heat enough oil in a sauce pan to the medium heat and fry the marinated chicken in batches after dredging the chicken with the already prepared flour. i.e. Dip the chicken pieces in the flour, shake off the excess flour and deep fry until it is 50 % cooked, remove from the drain and drain on a kitchen tissue. Let them cool for 10 minutes. Again fry the half cooked chicken in batches until it is almost cooked, say for a minute. The texture should be crisp and light golden in colour. Cool the fried chicken for another 10 minutes or so.

     Heat about 1 tbsp. of oil on a separate pan.  Sauté  the onion and red chilli peppers, cucumber, capsicum, until fragrant. Now pour in the prepared sweet and sour sauce earlier.  Bring to a boil.  Add the fried chicken, mix well to coat the chicken with the sauce evenly. Stir in the pineapple .Mix well to coat. Switch off and serve hot.





Cheers,

Shanavi

6 comments:

  1. Looks mouthwatering Shobana, ver very beautiful and mouthwatering...

    ReplyDelete
  2. The colour of the dish itself is very pleasing and super tempting, seriously mouthwatering here.

    ReplyDelete
  3. am loving this bowl...feel like from panda express here

    ReplyDelete

 

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