Homemade sweet and sour chicken

We're going to make a sweet and sour chicken in the Chinese style Why do I say "in the Chinese style" Because I'm not going to make it exactly the way they do We’ve got ways to make it better so we’re going to make it better and that’s that Well here we are already preparing the sweet and sour sauce To make the sweet and sour sauce the measurement is always the same spoon regardless of whether it's this size or another—it depends on the one you're using The thing is since the amount I'm preparing isn't very large I'm using the smaller one Well then five tablespoons of rice vinegar and I use several because there are dry ingredients Wet ingredients thicker ingredients—doesn't matter just use the same spoon every time Tomato sauce one two three This one even if it's a bit more watery it's no problem Four and five The tomato ketchup exactly the same This a generous spoonful Alright now let's move on to the salt and sugar I' ll use a different spoon one level tablespoon of salt And now the sugar—five level tablespoons One two three four five Two hundred milliliters—I need to leave a hundred here to mix with the flour A little less a little less like that And here I have the cornstarch to mix with the Let's light the fire And now all we need to do is stir just enough to lightly combine the ingredients Now we'll add the cornstarch to the water and stir it all in since I've roughly figured out how much is needed to thicken it And even if it's loved what could possibly go wrong if it turns out thicker than we wanted Well just add a little water and it’s fixed It's not such a big deal either The good thing about sweet and sour sauce is that it balances the tartness of vinegar with the sweetness of sugar And from there on the rest are just little additions he makes to make it taste even better Well this sauce is quick to make as you can see I just need to wait a little while for the sauce to thicken up With that he'll give it some heat to warm it up a bit—this will be enough for us I'll cut it into fairly small pieces I've prepared some small fillets for that so now we can toss them in the opposite direction without any issue You need to slice the meat into thin cutlets or slices roughly the same thickness Now we turn it back to make small cubes also known as brunoise like this And I'm going to cook it even more than the Chinese do I like my onions raw but to be honest I'm not really fond of raw onions myself I like my onions well cooked—actually I feel unwell when they're only partially cooked That's why I prefer it when it's properly done I don't know But when my stomach fills up with gas I really suffer Whenever it strikes me down there I really suffer It's juicier than the breast even though it's in the same spot and looks the same It's juicier than the breast and also well pretty clean inside all things considered It's quite clean I'll add the salt now In any case the juiciest part of the chicken will always be the meat that's紧贴着 the bones That's the bone part those little bits of meat—this is delicious I've arranged them like this so I can just cut them straight away Do you realize Yes we have to cut it into small pieces like this Now it's starting to brown and that's the moment to add the meat We'll give the meat a little tap before adding the sauce We'll distribute it evenly throughout the oil and turn up the heat since the cold from the meat has cooled the oil Alright let's add a bit more salt too Well we need to fry the meat a bit but we shouldn't let it turn golden brown like this f it were grilled We give it a little tap seal it add the peppers and give it a I'll add the sesame and sweet and sour sauce now I'll consider it sealed Now let's add the peppers Well when the forces fail you have to make do with whatever's available—in this case the boat opener How many peppers As many as you like Let's see the Chinese add red pepper and green pepper Fried green beans They fry them here in oil And hey yeah they're delicious Why deny it But is it tastier with roasted pepper Definitely And since I have this Pimiento de la Vera here La Rioja is a marvel—why would I possibly disdain it A pinch of salt over the pepper Now let's add the sesame seeds—just a little to taste This doesn't affect you in the slightest sesame Man if you're allergic to it I'll just shut up But I want to say that I think it's more decorative than anything else What do you see there Sesame seeds also known as ajonjolí I already know that so I’ll grab them right To clean the edge of the pot Okay let's put in half and now we'll give it a gotecica and see how it turns out Hey I'd almost say it's missing something I'm not going to add everything though It's not about filling it up with sauce either But seriously the sauce is already there as I've already mentioned ckens a bit more and then when we remove the chicken from the pot we'll see that it's Add a little more to the sauce The sauce shouldn't be too runny Well then that's it I'll stay here cooking the chicken until the final result which will be ready shortly Five About ten minutes or so—that's roughly what I estimate it'll take me That's it friends Here you go Javier Romero's Chinese-style chicken Go