Pork, (see recipe for Spareribs in Chefs Special Sauce), is often paired with Sweet and Sour sauce, and you can substitute it or any firm white Fish such as sole, or halibut, (roughly about 3/4lb. of fish) for the chicken in this recipe. You'll discover that this sauce is not the heavily thickened, rather cloying kind that many a Chinatown restaurant-not to mention take-out- has been known to inflict on a "Sweet and Sour" dish. The right balance of sugar and vinegar; plus the correct consistency; makes the difference. The batter-covered chicken can be deep-fried up to a day ahead, and then placed in a 350F oven for 10 minutes- or until heated and crisp before adding sauce. The sauce can also be used as a dip for Deep fried Won Tons or Spring rolls.
2 chicken breast halves, (about 11/2 pounds), skinned, boned, and cut into 1inch cubes.
Marinade
2 Tbsps. water
1/2 tsp. sugar
1/2 tsp. potato or corn-starch
1/2 tsp. soy sauce
1/2 tsp. dry sherry
1/4 tsp. sesame oil
Oil for stir-frying
2 large garlic cloves, lightly smashed with flat side of cleaver
2 peeled and left completely whole.
Sauce:
1/3 cup sugar
1/3 cup ketchup
1/3 cup unsweetened pineapple juice
4 Tbsps. cider vinegar
Thickener:
Combine in a small bowl:
2 tsps. potato starch
4 tsps. water
Batter:
1 cup flour
1/4 cup corn-starch
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 Tbsps. vegetable oil
1 cup water
2 cups oil for deep frying
1 small sweet red pepper, seeded and cut into 1-inch cubes
1. Combine chicken and marinade in bowl; marinate for 1 hour or up to 24 hours, covered in refrigerator.
2. Heat, 1 Tbsp., oil in small heavy saucepan, when hot, add garlic and cook 2 minutes or until lightly browned; remove and discard garlic. Stir in sauce; bring to boil, stirring to dissolve sugar. Re-stir thickener; pour into sauce, stirring constantly until thickened. Sauce may be prepared a few hours ahead. Set aside
3. When ready to complete dish, mix batter dry ingredients in a medium bowl. Add oil and water; stir until combined but do not over mix. It will be a thick batter. Add chicken to batter; stir to mix.
4. Heat wok on high heat; add oil and heat to 350 F. 180 C.
5. Using a table spoon, spoon out batter covered chicken pieces, and deep-fry, in three batches (reheating oil to 350 F 180 C before adding next batch) for 3 to 4 minutes or until golden brown. Remove each batch to a paper towel-lined plate to drain. Transfer to a heated platter. (You may keep warm in a 250 F 120 C oven if completing other dishes. Don't add sauce until serving, though, or it will thicken too much on standing.)
6. Pour out all but 1 Tbsp. oil; return wok to high heat. Add red pepper; stir-fry for 1 minute or until crisp-tender. Scoop out and arrange attractively around chicken pieces on platter.
7. Meanwhile, reheat sauce, but don't let it continue to boil or it will become too thick. Add more pineapple juice- a little at a time- if the sauce is too thick.
8. Drizzle sauce over the chicken and serve.
Serves 4.
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