Tom Daley's sweet & sour chicken | Jamie Oliver recipe (2024)

FAQs

Tom Daley's sweet & sour chicken | Jamie Oliver recipe? ›

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.

For the sauce: water, pineapple juice from a can, white sugar, white vinegar, and orange food coloring. For the batter: cornstarch, self-rising flour, vegetable oil, an egg, salt, and white pepper. Chicken: Cut eight boneless, skinless chicken breast halves into 1-inch cubes for this sweet and sour chicken recipe.

I usually serve this baked sweet and sour chicken with steamed rice and broccoli. Some other ways you can serve this dish include: Brown rice, cauliflower rice, or fried rice.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

If your sauce isn't thick enough, you can simmer it longer OR make a cornstarch slurry with 2 tablespoons of water and 1 tablespoon of cornstarch.

A corn starch slurry thickens the sauce – this sauce is a medium thickness, so depending on your preference add little more or less corn starch slurry (but go slowly – the sauce will take a little time to thicken up once the slurry is added).

Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil.

Ingredients: High Fructose Corn Syrup, Water, Apricot Puree Concentrate And/or Peach Puree Concentrate, Distilled Vinegar, Contains 2% Or Less: Soy Sauce (water, Soybeans, Wheat, Salt), Salt, Modified Food Starch, Sherry Wine Powder, Dextrose, Soybean Oil, Xanthan Gum, Spices, Sodium Benzoate (preservative), Natural ...

The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.

Is it better to season chicken before or during cooking? ›

Yes, you should always season your chicken before cooking when it's raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.

Sweet and sour chicken, one of the most popular Chinese takeout dishes, is made of puffy, golden brown pieces of fried chicken nuggets with pineapple chunks, onion, bell pepper, carrot, and a side of iconic red, sweet and sour sauce.

Our sweet and sour dishes are either 'Cantonese style' (which is the same as 'Hong Kong Style') or Sweet and Sour 'Balls' (thick battered). Our Cantonese style is cooked with the sauce, onions, peppers and pineapple. Whereas the Sweet and sour Chicken or King Prawns balls come with a separate pot of sauce.

The Chinese term for “sweet and sour” is “糖醋” (sugar-vinegar) - this is a rather common flavor in daily Chinese cooking in (many areas of) China. Sweet and sour chicken would be “糖醋鸡” (sugar-vinegar chicken).

Directions. Stir together sugar, vinegar, Worcestershire sauce, onion, and ketchup until the sugar has dissolved. Whisk the vegetable oil into the onion mixture until incorporated. Cover and refrigerate 1 hour; shake well before using.

At the heart of it, sweet & sour mix is just lemon juice, lime juice, water, and sugar. The basic ration is equal parts sugar water and citrus juice. You can always make it sweeter or more tart to fix your preference.

Sour mix (also known as sweet and sour mix) is a mixer that is yellow-green in color and is used in many co*cktails. It is made from approximately equal parts lemon and/or lime juice and simple syrup and shaken vigorously with ice. This produces a pearly-white liquid with a pronounced flavor.

Tip: Sugar can also soften acidic flavors, as in a sweet-and-sour sauce. To see how, make an overly sour vinaigrette, then whisk in sugar a pinch at a time until the vinaigrette tastes less harsh but not sweet.