Tom Daley's sweet & sour chicken | Jamie Oliver recipe (2024)

FAQs

What is the batter made of in sweet and sour chicken? ›

Sweet and sour chicken batter is made with self-rising flour, cornstarch, baking powder, salt, water, egg, oil, and vinegar. Does sweet and sour chicken have pineapples? Depending on the restaurant, sweet and sour chicken can be served with pineapples and even veggies like onion, bell pepper, and carrot.

Orange Chicken is crispy and light due to its thin glaze. Meanwhile, Sweet and Sour Chicken is crispy with a thicker and more indulgent sauce. Their different textures make them both a delicious choice when you are craving Chinese food.

Instructions: Remove outer sleeve and pierce film lid several times. 190°C/Fan 170°C/Gas 5 25 mins Place on a baking tray in the centre of a pre-heated oven and stir halfway through heating. Leave to stand for 1 minute after heating. Stir well before serving.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

Yes, they actually do. The Chinese term for “sweet and sour” is “糖醋” (sugar-vinegar) - this is a rather common flavor in daily Chinese cooking in (many areas of) China. Sweet and sour chicken would be “糖醋鸡” (sugar-vinegar chicken).

Our sweet and sour dishes are either 'Cantonese style' (which is the same as 'Hong Kong Style') or Sweet and Sour 'Balls' (thick battered). Our Cantonese style is cooked with the sauce, onions, peppers and pineapple. Whereas the Sweet and sour Chicken or King Prawns balls come with a separate pot of sauce.

It tastes amazing: it's a little tangy, salty and sweet – just like eating at the restaurant! It's kid-friendly: there's no spicy heat and it even calls for a little ketchup! This is a great dish to start getting your kids to try other cuisines from around the world.

Serving tip: I like to serve my homemade sweet and sour chicken with rice and sprinkle chopped scallions and sesame seeds on top as garnishes.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

Should you boil chicken covered or uncovered? ›

Cover the pot with your tight-fitting lid, slightly lowering the heat once the water is boiling. Leave your chicken to simmer in the pot until the internal temperature is 165 degrees Fahrenheit (this can be checked with a meat thermometer).

Add Flavor to Your Boiled Chicken

For seasoning the poaching liquid during cooking, I most frequently use peppercorns, bay leaves, lemon slices, and garlic. You could also think about using sliced ginger, sliced scallions, fresh rosemary or thyme, or orange slices.

Bring liquid to a boil; reduce heat. Cover the pan and simmer until the chicken is no longer pink (165 degrees Fahrenheit). For boneless, skinless chicken breasts, it will take about 15 minutes. For bone-in, skin-on chicken, cook for about 30 minutes.

In a large bowl, thoroughly whisk together potato starch, all-purpose flour, black pepper, baking powder, salt, paprika, and cayenne, about 30 seconds. Whisk in the water until a smooth batter forms, about 30 seconds.

Make batter: Combine flour, baking powder, and salt in a large bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.

The coating for the tenders consists of a wet batter, which includes milk, water, egg, flour, baking soda, and seasonings. The chicken is marinated in it for up to 24 hours then dredged in seasoned flour before going into the hot oil.

Sour mix (also known as sweet and sour mix) is a mixer that is yellow-green in color and is used in many co*cktails. It is made from approximately equal parts lemon and/or lime juice and simple syrup and shaken vigorously with ice. This produces a pearly-white liquid with a pronounced flavor.