Chicken in sweet and sour sauce Chinese
Cooking time30 min
Tender pieces of chicken breast in sweet and sour sauce! Chicken cooked by this recipe turns out very tender pieces just melt in your mouth. For this dish won't need any unusual ingredients- I'm sure it's every home owner. But dish will delight and variety to your table!
Prepare all the necessary products. In the traditional recipe take usually chicken breast, but it can be fillet and thigh or any other parts of the chicken. It is best to take chilled poultry meat - it is much healthier than frozen meat. Soy sauce choose naturally fermented, not looking for cheap real soy sauce. Best of all, if you find a sauce that can be subjected to heat treatment, or the sauce for the marinade.
Chicken wash, dry and cut into pieces of medium size. Since the dish is Chinese, then a piece of chicken should be convenient to take chopsticks.
Salt the chicken to taste, but keep in mind that soy sauce is also quite salty, so grab your salt, half of what it would take for the usual meals. Also optionally, you can pepper the chicken, or add some other spices in dried form.
Stir in chicken, 3 tablespoons of starch. It can be like potato and corn. Mix. The chicken pieces zapanirovat in starch.
In skillet, heat any vegetable oil, put the chicken pieces and fry on all sides about 10 minutes. Then remove the chicken from the pan.
In the same pan, where roasted chicken, pour in the vinegar. You can take not only Apple but also grape or wine vinegar. Or even a normal 6% vinegar.
Then pour the soy sauce. Simmer all on low heat.
Add the sugar.
Then the ketchup or tomato paste.
Now put in the pan the chopped garlic. I ran it through the press, but you can RUB the clove on a grater or chop with a knife.
Bring to a boil over low heat.
The remaining starch dissolve in a glass of cold water.
Pour into the pan.
Boil down a few minutes until thick.
Return the chicken to the pan and stir. Leave for 10 minutes to each piece soaked with sauce.