What outlandish poultry meat dishes were invented in the Celestial Empire to impress the world with amazing tastes! We will reveal all the secrets of this culinary intrigue so that the magic chicken in sweet and sour sauce in Chinese appears on your table.

Recipe with vegetables

The phenomenon of popularity of Asian food consists, first of all, in the spicy taste of sweet and sour sauce, created by talented masters of Chinese cuisine.

Ingredients Composition:

  • eggs - 4 pcs.;
  • Bulgarian pepper - 8 pcs.;
  • starch - 240 g;
  • Soy and Kuban sauce - 40 g each;
  • turnip onion - 4 pcs.;
  • Pelati tomatoes (canned whole peeled tomatoes) - 8 tbsp. l .;
  • regular sugar - 50 g;
  • chicken fillet - 1 kg;
  • vegetable oil - up to 400 ml;
  • wine vinegar - 30 ml;
  • ground chili pepper.

Cooking method:

  1. Initially, we proceed to the main mystery of Chinese cuisine - to obtain a sweet and sour composition, without which the dish will lose its main appeal. We combine sauces (Kuban and soy), regular sugar and vinegar. Dilute the mixture with a liter of filtered water, mix everything thoroughly.
  2. We remove the Bulgarian vegetable from seeds, chop in large strips. Bulbs are chopped in thick half rings and quickly fry in a small amount of hot oil. For better cooking, we use a wok pan - the main attribute of Chinese dishes, which ensures the quality and original taste of food.
  3. Add the resulting sauce, simmer closed for 20 minutes over a very low heat, then place the chili pepper and cook for another 7 minutes. Chinese sweet and sour sauce is ready!
  4. Next, cut the chicken fillet into cubes. Beat eggs and starch in a bowl. Bone the meat in the resulting mixture and fry portionwise so that each piece acquires a golden brown.
  5. When all the fillet is cooked, return it to the pan, repeat the heat treatment for another 3 minutes. At the same time, we heat the vegetable sauce in another container, place the golden pieces of poultry in it and mix the products.

Serve the dish hot, sprinkled with chopped herbs.

Chinese style sweet and sour chicken with pineapple

Thanks to the non-standard composition of the created dish, poultry meat acquires not quite ordinary, but very interesting taste.

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Product Composition:

  • green beans - 120 g;
  • carrot;
  • honey - 30 g;
  • soy sauce;
  • vinegar (preferably balsamic) - 23 ml;
  • chicken breast - 500 g;
  • potato starch - 100 g;
  • lean oil;
  • grated ginger - 1 tbsp. l .;
  • canned pineapples - ½ banks;
  • peppers - 2 pcs.;
  • tomato paste - 25 g.

Order of preparation:

  1. We use chicken without pits, films and tendons. We divide the meat into thin strips, carefully dry it with napkins, put it in a bowl. Pour the pieces with sauce, leave in a bowl for 2 hours.
  2. We clean the vegetables, wash well. Cut the carrots into small slices of the same thickness. Peppers are free from seeds, chopped into large cubes.
  3. Add 40 g of starch to the meat, process all parts of the breast. White powder (preferably corn) must be diluted with drinking water so that there is not a single lump in the composition.
  4. Fry the fillet for 15 minutes in oil, constantly stirring until a light brown shade is obtained.
  5. We shift the pieces into a plate, put carrots in their place. Cook another 5 minutes, add vinegar, tomato paste, honey, ginger, diced pineapples.
  6. We season the composition with a spoon of juice from a jar of fruit, slightly salt the products, mix thoroughly and simmer until the vegetables are ready. Place the chicken in sweet and sour sauce in Chinese.

After a few minutes, the food will thicken and acquire that unforgettable taste that drives crazy gourmets from around the world.

Thai Chicken Fillet

This Thai recipe for chicken in sweet and sour sauce (Sweet-sour) will delight experimental culinary experts, who are always ready to try something unusual, exotic.

The list of components:

  • sauces (oyster and soy) - 3 and 1 tbsp. l respectively;
  • part of fresh pineapple - 3 circles;
  • flour (preferably wheat);
  • garlic cloves - 3 pcs.;
  • pepper, tomato, onion, carrots;
  • fresh cucumber;
  • chicken fillet — 400 g;
  • lean oil;
  • Chile;
  • ketchup - 60 g;
  • vinegar - 30 ml;
  • bunch of feather onions.

Features of the preparation:

  1. We extract seeds from pepper, rinse the fruit, cut large. Chile in small circles, chop the carrot and cucumber in the same form, but we also divide its plates into halves. Shred onion and garlic in large pieces, tomatoes - slices.
  2. Cut the chicken into medium-sized portions. We clean the pineapple, separate 3 circles, remove the hard middle, cut the flesh quite large.
  3. We mix both types of sauces in a bowl (shake oyster well), ketchup, vinegar (5%) and white sugar. We get a sweet and sour composition.
  4. Roll chicken in flour, place in a frying pan with vegetable oil, fry, turning the pieces once every 10 minutes from the start of heating.
  5. We remove the products in a plate, add a little vegetable fat in their place, place the parts of pineapple, carrots and cucumber. Cook one minute, then return the chicken, pepper, onion and cooked sauce. After a minute, attach the tomato slices.
  6. Dilute 30 g of starch in a quarter cup of drinking water, pour the mixture into the pan 30 seconds after laying the last portion of the food. This “cold shake” on a general “hot” background will cover the dish with a thick sauce with an amazingly glossy tint.

The food was so tasty that the comments here, as they say, are unnecessary!

With sesame seeds

Chinese chicken is presented in such delicious variations that you don’t know what is more difficult - to choose or cook. A recipe for meat with sesame seeds immediately attracts attention with a beautiful food design.

Required Products:

  • lemon juice - 60 ml;
  • brown sugar - 50 g;
  • chicken breast - 1 kg;
  • soy sauce - 20 g;
  • drinking water - 250 ml;
  • sesame seeds - 7 g;
  • starch - 60 g;
  • lemon juice - 30 ml;
  • lean oil;
  • a bunch of onion feathers;
  • cloves of garlic - 2 pcs.;
  • Chile.

Cooking Technology:

  1. Cut the chicken into small pieces, pour soy sauce, leave for a quarter of an hour.
  2. Mix flour, sesame and a pinch of salt in a bowl. We process pickled chicken with a dry composition, as if “pushing” it into the meat fibers. Now fry the products in oil until a rosy shade.
  3. We combine in the bowl all the other components of the recipe, pour the composition into a pan with chicken, simmer for no more than 5 minutes.

Chinese dishes are good because they are created amazingly fast, while maintaining the beneficial properties of the products.

With honey

Garlic, ginger and liquid honey are a triad of flavors and aromas that make the chicken especially juicy and tender, unlike any dish made from poultry meat.

Product Set:

  • bulb;
  • chicken legs - 500 g;
  • soy sauce, ketchup, vegetable oil - 3 tbsp each. l .;
  • garlic - 3 cloves;
  • vinegar and honey - 2 tbsp each. l .;
  • drinking water - 130 ml;
  • salt, ginger, pepper, sesame seeds, herbs.

Cooking Method:

  1. Salted and washed chicken legs salt and pepper, fry until golden brown, spread on napkins, leaving excess fat on them.
  2. We mix honey, ketchup, sauce and vinegar in a bowl, add ginger (a spoon) and chopped garlic.
  3. Finely chop the onion, fry until the pieces are soft. Now we spread the legs, pour in the sweet and sour sauce and drinking water. Gently mix the components of the dish, simmer them for 20 minutes over low heat in a closed form.

We place pre-boiled rice on a wide plate, place the chicken parts cooked in a spicy composition on top. Sprinkle the dish with herbs and sesame seeds.

Chinese Chicken Wings in Sweet and Sour Sauce

Amazing Chinese sauce, with a slight acidity and a slightly sweet taste, can instantly turn prosaic chicken wings into a gourmet dish.

Grocery list:

  • large orange;
  • ketchup (exclusively natural) - 80 g;
  • soy sauce - 100 ml;
  • wine (semisweet or dry) - 60 ml;
  • fresh mayonnaise (not lower than 50% fat content) - 15 g;
  • chicken wings - 1 kg;
  • oil (sesame or sunflower) - 120 ml;
  • liquid honey - 20 g;
  • garlic cloves - 6 pcs.;
  • paprika.

Choosing the "right" Chinese soy sauce, we pay attention to its composition (salt, soy, wheat and water) and color (necessarily dark). We buy the product necessarily in a glass bottle.

Plastic packaging, entering into a chemical reaction with the sauce, at times worsens its taste.

Stages of preparation:

  1. Mix ground paprika with crushed garlic press, ketchup and sauce. We place the washed and dried wings in the resulting composition, leave for 40 minutes in an aromatic mass.
  2. We combine orange juice, honey and wine, give the mixture a little time to brew. Such a “liqueur” will provide Chinese food with a non-trivial taste.
  3. Pour one of the types of oil into a wok pan (other dishes with high sides), fry the wings for up to a quarter of an hour. It is better to do this in portions so that each part of the bird gets its share of golden beauty.
  4. We put all the meat in the roasting pan, fill it with the remaining marinade and orange composition, simmer it for 20 minutes closed.

It is very difficult to choose the exact epithet for this culinary masterpiece - all the laudatory adjectives will only be in excellent shape!

With rice

"What a song without a button accordion," what a Chinese dish without rice! A figurative, but very accurate definition of national food.

Necessary components:

  • cubes of canned pineapples - 300 g;
  • soy sauce - 20 g;
  • Pelati tomatoes - 120 g;
  • round rice - 230 g;
  • peppers (red sweet) - 150 g;
  • vinegar (preferably apple) - 12 ml;
  • starch, flour - 30 g each;
  • chicken fillet - 400 g;
  • a few arrows of green onions.

Cooking sequence:

  1. We wash the rice well, fill it with a double amount of salted bottled water, boil until tender. We follow the recommendations indicated on the manufacturer's packaging.
  2. Cut chicken fillet into strips, process half the composition of soy sauce, leave for half an hour to insist.
  3. We clean the pepper from seeds and light partitions, finely chopped. In the same way we cut pineapples, if you come across a jar with round slices. Free ginger from the skin, rub coarsely.
  4. Fry food, placing them in turn in a pan with oil 2 minutes after each bookmark. First we cook slices of peppers, then tomatoes, followed by pineapples and ginger.
  5. Next, pour the remaining sauce, vinegar, a little syrup from canned fruit.
  6. Add starch diluted in water to the pickled chicken, mix the pieces and fry in a separate pan. Dip the fillet pieces into the resulting sweet and sour sauce, mix the ingredients and finish the cooking in two minutes.

Serve hot chicken with rice, sprinkle with chopped green onions.

Cooking in a slow cooker

This kitchen appliance, of course, is not able to replace the famous roasting wok, but it can save time and facilitate the cooking process. Yes, and the food we get is always tasty and healthy!

Ingredients Required:

  • tomato paste - 25 g;
  • garlic cloves - 2 pcs.;
  • honey - 30 g;
  • soy sauce - 20 g;
  • chicken - 600 g;
  • olive oil - 20 g;
  • mustard - 30 g;
  • an Apple;
  • lemon juice - 30 ml;
  • pepper, salt.

Cooking:

  1. We turn on the “Frying” mode, warm up 20 g of oil in the multicooker bowl, set the time to 15 minutes. We place the chicken in a hot composition, pre-processed and cut into portioned portions. Fry the product and get rosy or slightly light (as you like) slices.
  2. Peel the apple, remove the core, divide the pulp into thin slices and add them to the meat in the middle of the process. Continue cooking.
  3. In a bowl we combine lemon juice, liquid honey, tomato paste, mustard and sauce. Squeeze the garlic out of the press, pour the fragrant mixture into a container with chicken, change the program to the “Quenching” option and set the unit's operating time to 20 minutes.

We open the device and, lo and behold, - the dish is already ready!

Food in China is a unique phenomenon, since each dish is imbued with the philosophy of the female (Yin) and male principle (Yang). This wisdom corresponds to the technology of cooking, based on bright contrasts and harmonious combinations. It is not surprising that sweet and sour chicken in Chinese shock us with its incomprehensible taste and delicious aroma.

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