The trick is to smoke the meat and not make the meat smoke
SWEET & SOUR CHICKEN
Date:December 03, 2012 Favorite:Stir Fry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Boneless skinless chicken breasts, thin sliced garlic, red & green bell peppers, scallions, salt, white pepper, chicken broth, soy sauce, sesame oil, rice vinegar, black soy sauce, dry sherry, cornstarch, ketchup, sugar & vegetable oil.
The chcicken was mixed with the sliced garlic, soy sauce, dry sherry, cornstarch, sugar, salt & pepper.
The sauce was made using: Chicken broth, black soy sauce, sesame oil, rice vinegar, ketchup, sugar, soy sauce, cornstarch & salt.
The Egg is at 550 degrees and the wok has been preheated
The chicken garlic mixture is added to the wok & cooks undisturbed for 1 minute.
The chicken is cooked for an additional minute until it is browned on all sides, but not cooked through. It is removed & held until the end of the cook.
The bell peppers & scallions stir-fry for 30 seconds.
The sauce is added to the wok.
The sauce is heated to a boil.
The chicken is aded back in to finish cooking.
The stir-fry is done. The sauce has reduced & thickened & the chicken is cooked.
The Sweet & Sour Chicken was served with some Chicken flavored Rice.
The smells in the Dining Room were amazing.
Everything was cooked just right, The chicken was extremely tender, the veggies were soft but crispy.
There were lots of flavors happening here. The chicken had an "intenral flavor" from the sauce it soaked in & an external flavor from the main sauce. This was my favorite stir-fry to this date.
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This dish was an example of less is more. It had a fairly simple prep and cooked in a very short amount of time (even for stir-fries) and it had some of the best tastes of a stir-fry I've ever had. Not bad for something I looked at as a weeknight quickie meal. It was my favorite stir-fry yet. It had great color, texture & flavor. It was easy to prepare and a fast cook. Wins all across the board.
The Breath of a Wok: Sweet & Sour Chicken - Page 76