How to make Sweet And Sour Chicken -
The popular Chinese recipe of chicken cooked without oil
This recipe is from the book No Oil Cooking.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Sweet And Sour Chicken checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Butter Chicken Dumplings Quick Coconut Chicken Kokur Yakhni Khau Swe
Sweet And Sour Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Sweet And Sour Chicken Recipe
Boneless chicken cut into 1 inch pieces 400 grams
Cornflour/ corn starch 5 tablespoons
Tomato sauce 4 tablespoons
Pineapple juice 1/2 cup
MSG 1/4 teaspoon
White pepper powder 1/2 teaspoon
Salt to taste
Chicken stock 2 cups
Ginger finely chopped 1 inch piece
Garlic finely chopped 4-6 cloves
Onion quartered and layers separated 1 medium
Green capsicum cut into 1 inch pieces 1 medium
Red capsicum cut into 1 inch pieces 1/2 medium
Yellow capsicum cut into 1 inch pieces 1/2 medium
Tinned pineapple cut into 1 inch pieces 1 slice
Vinegar 2 tablespoons
Method
Step 1
Pre-heat the oven to 200°C. Pat the chicken pieces dry. Roll them in two tablespoons of cornstarch. Heat a non-stick pan, place the chicken pieces on it and sear on both sides.
Step 2
Place them on a baking tray and cook in the preheated oven at 200°C. Blend the remaining cornstarch in one cup of water.
Step 3
Blend tomato sauce, sugar, pineapple juice, MSG, white pepper powder and salt to taste in one cup of chicken stock. Heat a non-stick pan, add chopped ginger, garlic and cook for one minute.
Step 4
Add onion and continue to cook for a minute more. Stir in sauce and spice mix, capsicum, red and yellow bell peppers, remaining stock and blended cornstarch.
Step 5
Cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Add chicken pieces, pineapple pieces and cook for a minute or until the sauce coats the chicken pieces.
Nutrition Info
Calories : 724 Kcal
Carbohydrates : 47.4 gm
Protein : 123.7 gm
Fat : 4.5 gm
Other : 11.4gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
