Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken in sweet Chinese sauce? Prepare the products. For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry. Instead of the usual oil, you can use some fragrant, for example, sesame. If you can't find apple cider vinegar, take regular table vinegar, rice vinegar, or replace it with lemon juice. Take any starch — potato or corn.
Step 2:
Wash the chicken fillet well, and then dry it, otherwise excessive moisture will not allow it to fry — it will stew. Cut the meat into long thin strips.
Step 3:
Heat the oil in a frying pan over high heat. Put the chicken in it and fry it until it is half cooked — so that the meat turns white on all sides. It is best to do this in several rounds, then the meat will not let the juice. Remove the fried meat on a plate.
Step 4:
Wash the bell pepper, dry it and remove the inner part with the seeds. Cut it into strips. Peel the garlic and finely chop it. Fry the pepper on the same high heat along with chopped garlic in the same pan where the meat was fried, literally 2-3 minutes — so that it remains a little crispy.
Step 5:
Meanwhile, quickly prepare the Chinese sauce — mix soy sauce, water, sugar, apple cider vinegar and starch, which is previously diluted in a small amount of liquid so that lumps do not form.
Step 6:
Stir the sauce until completely smooth. Sweet and sour sauce is ready.
Step 7:
Meanwhile, the pepper has already reached the desired state, return the chicken to it.
Step 8:
Pour the pepper sauce over the chicken.
Step 9:
Turn down the heat. Cook the chicken for 10-15 minutes until the sauce thickens and the fillet is ready. Don't forget to stir it, especially when the sauce starts to thicken.
Step 10:
To serve, chop the parsley coarsely. Green onion feathers or coriander are also good. But I do not advise you to take dill — it is not Chinese grass.
Step 11:
Pour the greens into the pan to the finished chicken, if desired, you can sprinkle it with sesame seeds.
Step 12:
Serve the chicken hot with vegetables, rice or thin noodles. Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Water - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chicken breast - 113 kcal/100g
