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Tjin's Blog
Sweet and Sour Chicken
Sweet and sour chicken is a typical Cantonese dish in Chinese cuisine, known for its tantalizing balance of flavors. Sweet and sour chicken has been sold in our store in Amsterdam for years. It is one of our most ordered toppings for rice or sandwiches. Normally you combine the sweet and sour chicken with white rice, but at Tjin's toko you can also combine this on a sandwich with homemade piccalilli sambal. The crispy chicken pieces, coated in a glossy, sweet and sour sauce provide a good flavor balance when paired with any neutral base.
Whether you are familiar with the sweet and sour chicken from Tjin's Toko or not, we have the decades-old recipe from Tjin's Toko for you here!
Ingredients and supplies
Chicken marinade:
- 500g Chicken thigh fillet cut into pieces
- 2 tbsp Shaoshing Wine
- salt
- White pepper
- sesame oil
- 1 egg
- potato starch
Sauce:
- 70g tomato puree
- 2 tbsp white vinegar
- 2 tbsp white sugar
- 2 tbsp water
- 1 tbsp Worcestershire sauce
- 1 tbsp potato starch (diluted with cold water)
Other:
- 1 bell pepper in large pieces
- 1 White Onion in large pieces
- 1 can pineapple in large cubes
- Sunflower oil, soybean oil or peanut oil
- Wok/deep fryer
- Wok/sauté pan
Benodigdheden
Overige ingrediënten:
Stappen
- Start by marinating the chicken with Shaoshing wine, white pepper, sesame oil and salt. Then add an egg and mix well with the chicken.
- Add 2 tablespoons of potato starch to the chicken and make sure that each piece of chicken is coated with potato starch. Set the chicken aside to allow the flavors to infuse.
- Cut the pepper, onion and pineapple into bite-sized pieces.
- Combine the tomato paste, vinegar, sugar, water and Worcestershire sauce in a bowl and stir until all the sugar has dissolved.
- Make a slurry of 1 tbsp potato starch with a dash of cold water and add this to the sauce. While heating the sauce, the potato starch ensures that the sauce thickens. Heat a large amount of oil to 150 degrees Celsius in a wok/deep fryer to fry the chicken pieces. Place the chicken pieces in the pan 1 by 1 so that they do not stick together. This can be done in several batches, depending on the size of the pan. Fry the chicken for 5 minutes until the pieces turn light brown.
- For an extra crispy texture, let the fried pieces rest for a while and then fry again at 180 degrees.
- In a large pan, heat 1 tbsp oil and fry the pieces of onion, pepper and pineapple briefly.
- Add the sauce to the same pan and let it simmer over low heat until the desired thickness. The sauce should be thick so that it sticks well to the fried chicken. Once the sauce is ready, add the fried chicken pieces to the sauce and toss so that every piece of chicken is covered in the sauce.
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