Crispy Sweet and Sour Chicken - Made from Scratch | ASMR Cooking Video

Looking for an easy and flavorful dinner idea? Check out this ASMR video with cooking sounds of the sweet and sour chicken recipe that is sure to become a family favorite! Made with crispy chicken coated in a tangy and sweet sauce, this homemade takeout dish is perfect for busy weeknights.
In this cooking tutorial, we'll show you step-by-step how to make this delicious sweet and sour chicken recipe at home. From marinating the chicken to making the sauce and stir-frying everything together, you'll learn all the tips and tricks to make this dish restaurant-style.
Not only is this sweet and sour chicken recipe tasty, but it's also healthy and budget-friendly. You can even make it ahead of time for meal prep!
So, what are you waiting for? Grab your apron and let's get cooking! Don't forget to like, comment, and subscribe for more easy and delicious recipes like this one.
//RECIPE
🥕 Ingredients
Marinated Chicken
- 1lb (0.454kg) Boneless Skinless Chicken Breast
- 1 tsp Salt
- 1/2 Tsp White Pepper
- 1 Tsp Soy Sauce
- 1/2 tsp baking soda
Batter for Chicken
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup cold water
- 1 tablespoon vegetable oil
- 1/2 tsp salt
- ½ cup flour in a separate bowl for dusting
Sauce
- 4 tablespoons ketchup
- 1/2 cup pineapple juice (from can if using canned pineapples)
- 1/2 cup hot water
- 2 tablespoons sugar
- 1/2 tsp msg (optional)
- 3 tablespoons rice wine vinegar
- 1 tsp soy sauce
- Salt to taste
Slurry
- 2 tbsp corn starch
- 2 tbsp cold water
Veggies (and fruit)
- 1 cup pineapple, diced
- 1 green bell pepper
- 1 red bell pepper
- 1/2 large red onion
- 3 green onions
- 3 cloves garlic
- 1 inch knob of ginger
🍳 Method
Preparing Ingredients
1. Dice chicken into 1 inch cubes and marinate with salt, white pepper, baking soda and soy sauce. Refrigerate while you prepare the rest of the ingredients.
2. On a separate cutting board, cut the pineapple, bell peppers and onion into 1 inch squares and finely dice the green onions. Smash the garlic and ginger in a mortar and pestle.
3. To make the sauce, mix ketchup, pineapple juice, hot water, sugar, msg, vinegar and soy sauce and salt to taste.
4. Mix water and cornstarch in a bowl to make the slurry. In a separate bowl, add flour for dusting.
5. To make the batter, in a mixing bowl, combine flour, corn starch, baking powder, baking soda, cold water, oil and salt.
Cooking
1. Heat oil to about 350°F(177°C).
2. Coat the chicken into the dry flour and then into the batter. One by one, add to the oil, frying in batches until light golden brown and chicken cooked to 165°F.
3. Let chicken rest and refry on higher heat (400°F oil) once more for a minute or so until deep golden brown.
4. Remove oil from wok, leaving behind 1-2 tbsp. Add ginger/garlic and all veggies and cook on high heat for a minute.
5. Add sweet and sour sauce and mix. Then slowly add in half the slurry adjusting for consistency and taste with slurry/salt/sugar/vinegar if needed. Cook until thick.
6. Add chicken back in along with green onions and pineapple. Stir to combine.
7. Serve on a bed of rice, garnish with sesame seeds and enjoy!
//Recipe Inspiration: Joshua Weissman

[@twaxter4625]

Nice wok technique!

[@FlavorTheories]

Thank you. Need a lighter wok for more fluid motion. Practice makes perfect :)