You’ll Love This Sweet and Sour Chicken!

I'm going to show you guys how easy it is to make sweet and sour chicken let's get it all right so you know same old same old you guys can look at these ingredients right here as we go over that I'm going to remind you don't forget the full ingredient list is on my website smoking and Grilling withth a.com and that's wab.com right now it look like it's a whole lot but you want to talk about really easy you know what I mean uh super tasty just add some rice to this and this will fill you up folks all right so listen the first thing we going to do is I got some chicken breast right I'm going to put these down right here just cut trim some of this little fat that you know made it on there right so what we want to do is we want to cut this down and we want to cut it into just 1 in strips now I say strips I'm sorry we're going to call them 1 in bites or chunks just like what you see here you just want to be as consistent with your size as possible so they'll all be ready at the same time right so I'm going to go ahead I don't want to bore you guys you know what I mean I'm going to go ahead and just you know what I'm going to leave this on here that's that's nothing but flavor after we get through doing what we do you know what I mean uh you going to love it so anytime we can do a level up on the flavor let's do it all right so as you see after you get these done you know you get them cut down right what we going to do now is we going to go ahead and start building our sauce now I want you to pay attention over here this will make the ease of making the recipe that you follow from me right this one makes it easy look these right here and this see how I got all this together you know what I mean that's what we going to use to make our sauce right so let me go ahead and just start adding this and this now we did say it's called sweet and sour right and then we just can't just pour it in there like that right cuz we want to get everything in there that's why you had a right tool for the job you know I mean so we go in there with a little ketchup right but we want to make sure that since we took the time to measure that we get it all out now I'm going to go in here and put a smile on my face so some of you guys might not know why I say that the smile comes from the fact that my Grandmama had me mention you know garlic all my life right you know what I mean all of her life you know the remaining years of her life so when I find out about this I'm like come on granny you know what I'm saying you got me working hard and now we come with our vinegar got myself a small whisk some of y'all going to go out here and use that uh what is that the old school Fork way but that's the way I I was taught you know what I mean now I just make my life a little bit easier you know what I mean now I don't know about y'all but listen I do a lot of you know takeout of the Asian Cuisine you know what I mean so why are we taking this out when it's still nice to go out and enjoy yourselves you know what I mean get out the house smell fresh air but for me I like to make it you know what I mean uh and I get my satisfaction when I serve this to everybody and they just be like ah homie I'm never going back out there again okay so now we going to do it like this Ziploc bag just keeping it real simple right all right so now I'm going to take my corn starch and put this in here like this by me having the bag you guys can tell me right now down in the comment section below what am I about to do I'm telling you it's old school too just the bag has changed I guess with all of that that let you know you know I mean remember when your grandma used to do uh shake and bake all right so now I'm going to go ahead and grab some of this some of my chunks and just put these in here like this H you know to be honest with you let's just close it like this now we just get everything nice and coated all right so you guys got the just there now what we want to do is we want to add some oil we want to add some of your Dutch oven you know what I mean maybe about 1 in you know I mean something about that high right these going to fry real quick super easy to make you know what I mean so I'm going to go ahead and start building up a little heat all right so once you do your shakeing bake you just want to take your pieces out your chicken chunks right just take them and then stage them somewhere so obviously I'm stage of mind on the uh on the rack right this is fine so look the next step is what we want to do is we want to set up another station but we going to do a wet and a dry right so we'll have some flour and some egg and then we dip right all right folks so look as you can see put them out there for you like that look it's the corn starch just going to make them crispy trust me folks it look like it's a lot on there but we still got another procedure to do right so now I want to show you I got these little trays right here they actually came in a set of three right so you can do whatever whatever whatever you know what I mean but right now I'm only going to do flour and uh egg right so we going to start off with flour I give you guys a measurement right now but you'll see that I'm going to need some more flour you know what I mean so just give yourself enough you don't want to waste it I just say double what I tell you to put you know as far as the flour go right so now I got these eggs we going to go ahead and get these going all right now we got that set up I'm going say this it look like my my little station is too big for my ingredients okay so now that we set up I went ahead and added the extra tray to it hey another thing I like about these trays see how this is it hold on I'mma use this right now just as a you'll see this is where I'm going to Stage everything after I go ahead and get these wet you know I mean once we get them coated and then from here you want to shake off any excess egg you know what I mean just give him a little Shake drop them in your flour all right and then I'll do this one now so you guys can just see it just make sure it's coated so now you got that flour you going to get that crispiness you know from the corn starch and then we just put them down right there now I'm not going to bore you guys you know how this goes you know so we just put them like this I don't want them to like get you know be touching each [Music] other so over there is good now I'm going to repeat this process you guys I don't want to like like I said just bore you you guys keep seeing me run from Station to Station all right folks so look I left it like this so you guys can just see the steps right we started with the wet then we dropped into the dry and then we just stage them over here now they just been sitting up while I've been getting all of them done right so now you can just take them and just drop them in the inside right here the reason I do it like this cuz I want to have enough I don't want to be picking out the ones that have been in there so long right so we kind of put them all in here at the same time don't overcrowd it all right so if you guys come in here and look at this I'm going to take one of these out you just want to go ahead and test it look at our temperature oh no we got a little ways to go so once we start getting our color on here that'll let us know but this right here folks is essential to making good food and not overcooking it and not making it dry got to get yourself one of these meat the M now I just probed them you know what I mean now this is uh breast meat that white meat you don't want to like overcook that white meat folks so we just do it like that now I'm going teach you guys a little something right here so we have success whenever we frying chicken right it's going to darken up on its own anyway but I'm going to show you something this is where a lot of people go wrong folks and after they fry their batch they never ever figure to check the oil right so Pro tip let's check it let's just see where we at you see how cool we are right now we want to get this back up this is how you have success folks if you're not doing this and you want to know why your second batch didn't even like fizzle I mean uh like just boil like it's supposed to that's why [Music] all right so look this is what I did I went ahead and got another Dutch oven cuz you can see I put the one that we fried the chicken in I put it over there right now instead of me waiting for it to cool dispose another oil I have another Dutch oven I just put about a tablespoon of uh that oil cuz that has all the seasoning you know and the taste in it right of the chicken now speaking of seasoning you guys might be wondering why I didn't put all of that inside of uh my flour or my cornstarch listen when you're making this recipe you want to Sauce and just the breading to like you know stand out right trust me it's that along with the veggies and speaking of veggies I'mma go ahead and prep these down now I'm getting ready to bring this back up to Temp cuz we going to do our red bell pepper green and guess what and our onion too okay so obviously I open them up did them like this we going to cut these into chunks right so I'm going to go ahead and just cut this down just like you see all right I don't need no certain shape that I'm looking for or nothing like that I just know I don't want to dice them you know what I mean we just hit them like this and probably like half of this I do right so just cut them down you know they'll break off in the layers in the inside if you left that little piece on there just go ahead and cut them off that'll make it easier for it to just you know stray it like that so just look at that cut the end off that's what keeps it all together all right and then these go this is probably going to be enough for me all right you can see that I'm up to Temp right so here you want to be careful right just putting this in here you make sure you don't catch no no splatter it'll leave a ugly bubble Mark now you get all of that you know because of onion there nothing but it's probably like 80% water water you know what I mean so I'm just cutting these down into like larger chunks so you want to slice them a little bit on the big side right on the thick side now we just come with our bell peppers if you guys want to know why I did that I like to always Le with my onion first seem like it takes it just a little longer to break down now I'm going to take my pineapples and drop those in now I went with the slices you see how they are right here I just take them what I do is I cut them down this way right and then I just make sure I got enough chunk and that'll do it now you want to get your utensil that you going to use to stir everything and just stir this around like [Music] this so I don't know earlier you guys might I don't know if I record to that part but listen you want to go ahead and add yourself you know 1/4 cup of the soy sauce right for those of you guys that are watching your sodium intake you know you can use a the uh 1/3 less you know what I mean usually they come like in a green bottle right so now I'm going to take this this is our sauce we going to pour this right here in the inside all right now we're going to get in here cook this down oh yeah and we going to let this thicken up folks you can hear it listen to that it's boiling everything is getting soft you can still see the colors now we going to reintroduce our chicken to it and don't forget we use corn starch this is going to give you another way to look at it cornstarch and flour right inside of this along with this uh a boiler you know what it's going to do look at that what is it going to do folks talk to me just acting as a what that's right a thicken thickening agent okay folks look I'm going show it to you again one more time this is after I took a couple of pictures of it inside of the uh the Dutch oven right but look it's nice colorful you know I mean you can see how the sauce thickens up it covers everything just everything about this is right you know what I mean uh so now we just going to take some of this I got me some rice right here and I'm going go ahead and just plate this just like you see you can see how thick it is [Music] though okay folks so here it is you know mean I'm ready to tear into it uh I ain't going to fake no Funk I've already done tasted it I'm going to go ahead I got to leave this here cuz I got got to take some pictures of it right but look at that right there if that don't get you going I don't know what will now obviously I'm using white rice it'd be best if I had somewh that fried rice folks you know what I mean so look I'm going go ahead and just get me a little bit out of here oh I got pepper there we go and if you do it just right your pepper should have a little Integrity to it so when you bite it you know it's still got that structure you know what I mean but yet it's still soft anyway I'm not going to overt talk it y'all see that right there mhm yes sir cheers y'all you know what this going to make for a good lunch folks I'm not even going to lie now listen there's a couple of things I could have done I did it a little bit more traditional type of way as far as I not seasoning my uh flour or nothing like that just so you can taste like you know the actual chicken you know what I mean with the little breading that we did put on there along with the egg it's just a combination of that and some rice you know what I mean it just makes it I'm going just give it on a scale of the one to 10 I'mma give it a nine right but when you want to make it a 10 come on folks you know we can go and put them seasons in that flower you know what I'm saying to get it right but I just didn't want to overpower it you guys do it don't forget on my website I'll put that in there as things to be optional you know what I mean uh and if you guys ask me one more time like how come I always uh send people away from uh YouTube to go there for one is printable you can do a screenshot and two is the fact that you can go there and you can see all the other recipes you'll look at that and you say oh I need a side you know what I mean so we put the hard work in so it'll be easy for you now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and just tell everybody there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and you know how I do I usually pick that up and I'm gone but check this out I'm out peace [Music]