It’s hard to find good and authentic Chinese takeout. There’s not much here in Tennessee, so I usually never eat it. However, I do love spicy and sweet chicken so when I came across Spice Eats tutorial on YouTube, I knew I wanted to make this for dinner for my friends and me. It doesn’t take much to make this dish, but there are a couple of marinades to prepare. I would love to make the spicy and sweet chicken with extra sauce pour-over and eat with my rice. Also, this would be good to eat with lo mein or by itself. Overall, I love how high quality and professional this tutorial turned out.
- Boneless Chicken cut into strips
- 1/4 tsp Salt
- 1/2 tsp Pepper Powder
- 1/4 tsp Dark Soy Sauce
- 2 tbsp All-Purpose Flour (Maida)
- 2 tbsp Cornflour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg white
- 3 tbsp Chilled water
Hot & Sweet Sauce:
- 4 tbsp Tomato Ketchup
- 2 tbsp Red Chilli Sauce
- 2 tsp White Vinegar
- 2 tsp Honey
- 1/2 tsp Dark Soy Sauce
- 2 tsp Ginger, chopped
- 3 tsp Garlic, chopped
- 4 tsp Spring onion white, chopped
- 2 tbsp Spring onion greens, chopped for garnish
- 1.5 tbsp + oil for deep frying Refined oil
- 2 tbsp Water after adding sauce
First, it’s always important to wash and leave the chicken pieces/fillets to drain. Pat dry if required and cut them into 2-inch strips. Get both of your marinades ready for the chicken. Then, heat oil for deep frying in a skillet or wok. Fry the battered chicken strips one at a time and drop them in oil side by side without overcrowding the pan.
Next, once you finish frying the chicken, in a pot, saute garlic, ginger and spring onion whites. Let the veggies turn translucent and add the hot & sweet sauce. Mix and continue until the sauce thickens. Add the fried chicken strips, give a mix and continue to stir fry to coat the chicken strips well with the sauce.
Overall, this makes me crave spicy and sweet chicken. It’s similar to orange chicken, but it’s spicer. This dish would pair well with white jasmine rice.