Stop Battering Chicken Make Sweet Sour Like a Restaurant

And that is sweet and sour chicken. Hi everyone, welcome to Backyard Chef. I'm Rick. Today, sweet and sour chicken. Differently. Come on, sweet and sour chicken. Here we go. Two chicken breasts. Okay, that's what we're using today. We're not going to do anything to them. We're not cubing them up. There's no batter, nothing. We're making a upmarket sweet and sour. Okay, just put that to one side a sec. In here, I have ketchup. So I've got about four tablespoons of ketchup in there. We'll go in with one good tablespoon of light soy sauce. A couple of tablespoons of rice vinegar. Now you can just use normal vinegar. Apple cider vinegar. Anything like that. In there, a little bit of sugar. About a tablespoon on there. And I'm using canned pineapples. So I've got some pineapple juice. I'm going to chuck that in there. It's the pineapple juice straight out of the tin. Nothing to it, nothing. So it's in a syrup. But you know, there you go. And we're using potato starch on that chicken. So I'm going to use potato starch in here. Now you could use corn flour, corn starch. So we'll put that in there. And we're going to give it all a mix up. And that is going to be our sweet and sour sauce. No colouring, no nothing. We're going to use the ketchup as the colour. So it should give us a nice sauce. Now that is going to be reasonably thick. So we can add a splash of water to that. We're going to make a sauce to cook the veggies in. But we're going to make a sauce to drizzle over our chicken. We're making it a bit posher. Okay, there's our sauce, one side. We're going to take our chicken. Now normally, takeaway type chicken, you would batter this. We're not going to batter it. We're going to lightly dust. He says lightly, chucking it all over. We're going to lightly dust our chicken with potato starch. Nice and steady. Perfect. Right, wash dandies. So let's bring in a cooker. And a pan. So how does this go then? It goes like this. A little bit of oil in there. A little flame on. Now you could have seasoned your chicken, salt and pepper. I'm not bothered. Nice low flame. And we're going in there with our chicken. Now we're going to cook it in there. But we are going to turn it a couple of times. Of course we are because it's quite thick. It gets cooked. It gets taken out. It's left to rest once we cook everything else. So nice and slow. Build that cooking up into the chicken and cook it all the way through. So just leave this to cook through. Nice and steady. We don't have to mess around with it. We're going to get a little bit of colour on there. And then we're just going to flip it and keep turning it back and forth until it cooks through. We're going to give it a really good 7 to 8 minutes cooking. And then it comes out and we're going to leave it to rest. And obviously it's going to keep cooking. Okay we can give that a little turn. Turn it over and then we'll be turning it back again. Don't want that. So we're going to build up some colour. There'll be a little bit of goldenness coming on here now. A bit like using a batter. But we're not cooking with batter. Turn up your chicken breasts if you can and cook the ends. We need to cook it all the way through you know. Because one obviously one side's thinner than the other. Okay keep cooking for a little bit of colour now. So what's happened we're using that potato starch. It's sort of like put a seal on the outside. So it's going to make the chicken moist inside. But obviously we've still got to cook it properly. Okay when you've got a bit of colour on there. We want to be getting that chicken out and we want to cover it. We want it to keep cooking under foil. Nice and steady. So just take some foil and cover your chicken. That's going to keep cooking in there. Perfect. We're going in there with our carrots. Start the carrots off first obviously because they are a harder veg. Nice little whizz on there. In there with some onion. Now you don't have to rush this you know. Just a little stir fry on there. Translucent. Try not to burn it in any way. You don't have burnt veg in a sweet and sour. A little bit of salt now for me. In there with our peppers. Nice pan full of colour there. Pineapple. In there. And we're going to go in there with our sauce. Nice stir on there. What we want is enough sauce for the veg and sauce to drizzle over. Okay we've got a nice gloopy sauce there. Perfect. But we want some to drizzle over. You might have to add a little bit of hot water just to loosen some. So we can actually have some in there to go over our chicken. Okay we're just going to put this to one side. We're going to cut the chicken. We've got this fantastic chicken breast here look. So what we'll do is we'll take this massive one here. And we're just going to give it a slice. We've got a nice crunchy batter type top but not a batter as you can see. And the chicken is just so perfectly cooked inside there. Look at that. That is just so moist. So there you go. So just come back in. Oh it's a hot one. Okay a layer of our veggies and sauce there. Our chicken on there. A little bit of sauce on there. A little bit of sesame on there. And a little bit of green onion. And that is sweet and sour chicken. Sweet and sour chicken just a little bit of a different way. Oh yeah. Beautiful cooked chicken and we've got that nice crispiness on there from that potato starch. Bang. That is delicious. Our sweet and sour sauce with our veggies. Crunchy vegetables. Nice tender soft chicken look. And we've got that little bit of a potato starch on the outside. That chicken is really, look at this. It's really just melt in your mouth. It's so moist inside because it's been sealed with the potato starch. Oh that is absolutely fantastic. A different take on sweet and sour chicken but it's well worth doing. Superb. If you like what we're doing share with your friends and tell them how easy it is to make sweet and sour chicken. Elevated a little bit you know without all the batter, batter balls. We all like batter ball chicken and sweet and sour but you know this is elevated a different way. And if you do like what we're doing a big thumbs up. Subscribe to the channel. Ring that bell. We'll catch you in the next video. Get it. I'm cutting this with a spoon. Oh yeah.