John Myers
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Baked Sweet and Sour Chicken with Jasmine Rice
The perfect baked sweet and sour chicken with jasmine rice recipe with a picture and simple step-by-step instructions.
Chicken:
- 2 Pcs. Chicken breast fillets approx. 350 – 400 g
- Soy sauce
- Pepper salt
Batter:
- 120 g Flour
- 30 g Food starch
- 1 tsp Baking powder
- 1 tsp gest. Salt
- 200 ml Milk
- 1 tbsp Sunflower oil
Sweet and sour sauce and vegetables:
- 200 ml Pineapple juice
- 6 tbsp White wine vinegar
- 1 tbsp Soy sauce
- 1 Tbsp easy. Tomato paste
- 3 tbsp Ketchup
- 3 tbsp Honey
- 1 tsp Salt
- 3 tsp Food starch
- 200 g Pineapple a.d. Drained can
- 100 g Red peppers
- 100 g Peppers yellow
- 100 g Spring onion sticks
- 100 g Carrot
- 2 tbsp Peanut oil
Rice:
- 250 g Jasmine rice
- 1 l Water
- Salt
Dough:
- Mix the flour, starch, baking powder and salt in a larger bowl and mix with the milk and oil to form a thick, smooth dough. It should be touched first and rest until all other work has been done, so no extra rest time is given.
Preparation chicken:
- Clean the chicken breast fillets and cut in half horizontally. Brush the 4 thin fillets all around with a little soy sauce and season with pepper and salt. Hold ready.
Preparation of sauce and vegetables:
- Pour canned pineapple through a sieve, drain well and collect the juice. For the sauce, stir together 200 ml of the juice, vinegar, soy sauce, tomato paste, ketchup, honey and salt and keep them ready.
- For the vegetable garnish, wash and core the peppers and cut into bite-sized pieces. Clean the spring onions and cut into pieces of the same size. Peel the carrot and cut into very thin slices.
Preparation: including rice:
- Bring 1 liter of water to the boil for the jasmine rice. When it boils, add salt, add the rice and let it simmer gently for 10 – 12 minutes with the heat turned down and the saucepan open.
- Meanwhile, in a larger pan, lightly roast the vegetables (without the pineapple) in the peanut oil for 2 minutes. Then deglaze with the mixed sweet and sour sauce, turn the heat down and simmer gently for 2 – 3 minutes. The vegetables should still retain their “bite”.
- Next, heat enough frying oil in a pan so that the chicken parts can easily swim in it. When it is hot enough, pull the 4 fillets through the batter, coat them thickly and put them in the hot oil. Immediately turn the heat halfway down and bake it on both sides for approx. 5 minutes until golden brown. Possibly cut a part in the middle, whether it is juicy and cooked, but no longer raw on the inside. Otherwise, increase the baking time slightly.
- When the 10 – 12 minutes are up for the rice, turn off the hotplate, pour the rice into a sieve, drain well, put it back in the pot, put the lid back on the switched off hotplate and add the rice Let it swell there for another 5 – 10 minutes.
- Now add the pineapple to the sweet and sour sauce with the vegetables and thicken everything with the starch mixed in a little cold water. Then …… just let it taste ……….. ‘n Good.
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