Sweet And Sour Chicken By Masterchef • Taste Show

Hi, I'm Chef Jiang. Thank you for watching our video. Don't forget to click on this link to subscribe to our website to watch thousands of dishes and exclusive programs. After frying, no matter what you do, including vegetables, it will be crispy on the outside and tender on the inside. We also use sweet and sour sauce. This sweet and sour sauce is not just sweet and sour. It's a combination. It's layered. The overall taste should be great. First of all, we need to cut the chicken. Today, I chose the skinless chicken leg. You can also choose chicken breast. It depends on your preference. I prefer chicken leg because it's more tender and chewy. It's already cleaned. Remove the oil. Cut it into long strips There are long and short strips. Cut it into long strips like this. Cut it into long strips like this. Cut it into long strips like this. The chicken leg has been cut. Next, we need to season it. First of all, salt. A little bit. Cooking wine. White pepper. A little bit of sugar. Why? Sugar is not for sweetness. It's for the freshness. It can make the chicken more tender. When we squeeze the chicken, we can feel the juice coming out of the chicken. Look. The juice is coming out of the chicken. It looks very tender. The meat has been mixed well. Put it aside for 20 to 30 minutes. We can use this time to make a crispy batter. The main ingredients are flour and cornstarch. Today, we use cornstarch and all-purpose flour. Pour the flour into the bowl. The ratio never changes. One portion of cornstarch, three portions of flour. Why do we need to use cornstarch? Because when the flour is fried, it's not crispy enough. It's not hard enough. Cornstarch can make the batter crispy and full of flavor. Next, we pour in baking powder, baking soda, baking powder, and an egg. Then, we add a little bit of white vinegar. The function of white vinegar is very simple. It's to neutralize the color of baking soda. Next, we add water. You can adjust it according to your own situation. It doesn't have to be enough at once. Slowly mix the batter evenly. When it's a little sticky, but not completely sticky, we still need to add a very important raw material, which is oil. The function of oil is to make the surface very smooth and full after frying. When it's sticky, it's almost like this. There are still a lot of small hard pieces inside. No problem. Let it sit for 20 minutes to half an hour. Then mix it a little bit more and it will be completely melted. Next, we're going to put the flour and chicken into the oven. The crispy batter we just made has been sitting for half an hour. The chicken is also seasoned. Next, we're going to put the chicken into the crispy batter. Let's mix it a little bit so that every piece of chicken basically sticks to the crispy batter. Okay, our oil temperature is about 280 to 300 degrees Fahrenheit. Okay, the oil temperature is basically here. I'm going to use this bamboo stick today. Pick it up one by one and put it in the middle. Bamboo sticks are a little thinner, so when you put it in, the overall shape will come out fuller. If you don't have this at home, it's okay to use chopsticks. Pick it up and put it in. It depends on how convenient it is for you. The sign of success is that once you put it in, it will float up. The oil temperature is too low. It will sink and the mirror will be removed. It won't come out. If it's too high, it will explode. When we put it in, be sure to put it in first and then put it in. The maturity is different. It doesn't matter. Put a little less, put it in many times, and then we'll blow it up again. The maturity of the color is exactly the same. Okay, let's get it out first. We're going to blow it up later. You can see that the surface is very smooth. The small powder in the pot can be picked up. Okay, let's continue. The first time we blew it up, we blew it up for 6-7 minutes. The last time we blew it up, we blew it up for 10 minutes. It's completely mature. Basically, all the chicken nuggets have been shaped for the first time. The second time we blew it up, the oil temperature was about 350 degrees Fahrenheit. If you feel that it's not enough, do it again three times. Today, it's enough to do it twice. We're going to do it again after we've shaped it. Okay, we're going to flip it over quickly to make it as even as possible. When it's golden brown, it's basically completely mature. Okay, our chicken is ready. This golden color is done. Okay, our sweet and sour chicken is done. Next, we're going to make the sauce. First, we're going to make the sauce. Add some oil, onion and green onion. The purpose is to increase the flavor of sweet and sour sauce. After the onion and green onion are fragrant, we're going to add ketchup and water. In the process of melting, we're going to add some salt and sugar. Today, I'm adding rock sugar. If you don't have rock sugar in your life, you can use white sugar. The shine of rock sugar may be more beautiful. Okay, we're going to add hawthorn. If you don't have hawthorn, you can add the right amount of jam, especially strawberry jam. The sourness of hawthorn is a sour-sweet-sour. The sourness of hawthorn is not available in other ingredients. So hawthorn adds a lot of resistance We're also going to add Worcestershire sauce. Worcestershire sauce is a kind of sauce made of a lot of spices. It also plays a supporting role in this dish. Now we're going to take out the onion and hawthorn slices. Its flavor has completely merged into the juice. Okay, we've taken out the onion in the sweet-sour sauce. Next, we're going to add white vinegar. Sweet-sour, sweet-sour, sourness depends on white vinegar. And then we're going to make a cut so that it can completely cover the surface of the chicken. Okay, this juice will form a certain thickness right away. Next, we're going to pour green and red peppers and then pour our fried chicken. Mix all the juice into the surface. It looks good and tastes good. Okay, our sweet-sour chicken is done. Next, we're going to plate it. Okay, our sweet-sour chicken is done. Look at the beautiful color. It tastes sweet and sour. It goes well with rice or wine. It's a popular dish. When you make this dish, you have to cut the meat into thin strips so that it can be cooked at the same time. Second, you have to make sure that the temperature of the oil is between 280 and 300 degrees Celsius. For the sweet-sour sauce, you have to put in something like hawthorn or jam to make it more layered. If we need to leave it for a while after frying, I personally recommend to make another batch of sweet-sour sauce and fry the chicken separately. The taste will be exactly the same. Okay, today, our sweet-sour chicken is done. Thank you.