Kranston & Foley Sweet and Sour Chicken
April 25, 2016
Take-out at home. Don’t scowl: ketchup has been a main ingredient in this Chinese-American classic, and Kranston & Foley Organic Classic Ketchup takes this standard stir-fry to untold heights.
- Prep: 2 hrs
- Cook: 45 mins
- Yields: 6-8 servings
For sweet and sour sauce:
For the rest of the stir-fry:
1Place all marinade ingredients minus the flour into a large bowl and whisk to combine. Place chicken thighs in a bowl, mix well and allow to marinate overnight.
2Fill a small loaf pan or bowl 1/3 way up with flour. Carefully drop chicken pieces covered in marinade into the flour, and dredge completely. Take your time. Doing a few pieces at a time ensures little mess. Place dredged chicken pieces on a cooling rack or clean bowl until all chicken pieces are dredged.
3Fill your electric fryer or large non-stick pot with a few inches of vegetable oil and heat it until it’s 350 degrees, or until shimmery. Carefully fry chicken pieces both sides, a few at a time ensuring a couple inches on all sides so they cook properly. Place cooked chicken pieces in a small, clean bowl. Set aside.
4Combine all sweet and sour sauce ingredients in a bowl. Whisk to combine and set aside.
5Heat a large non-stick surface to high. Add 1 tablespoon of vegetable oil. Once it begins to smoke, add garlic and ginger. Fry until fragrant. Add the rest of the chopped veggies. Cook until brown around the edges. This is a stir fry, so get in there and stir while keeping the heat high. Add pineapple chunks, fry a few minutes more. If the veggies get too brown, turn down the heat.
6Add chicken to the pan, and toss with the fried veggies. Add the reserved sweet and sour sauce and cook for another five minutes or until warm and bubbly and chicken is cooked through. Serve with steamed or fried rice.
While you're frying your chicken, slide in a few wonton wrappers for a crunchy garnish when you're ready to serve.