Tender & Juicy, Sweet and Sour Chicken Breast

Name: Tender & Juicy, Sweet and Sour Chicken Breast
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken breast; 150 grams Lotus root; 2 Onions; 1/2 Red bell pepper; 1 clove Garlic; 1 piece Ginger; 1 Vegetable oil; 1 Katakuriko; 100 ml Water ( ※ for steam-frying); 2 tsp ☆ Sugar (beet sugar or cane sugar); 1 tbsp ☆ Sake; 2 tbsp ★ Ketchup; 1 tbsp ★ Vinegar; 1 tsp ★ Oyster sauce; 1 heaping tablespoon ★ Chicken soup stock granules (additive-free); 1 dash ★ Garlic powder; 1 dash ★ Pepper; 150 ml ★ Water

cookpad.japan @cookpad_jp

To create this sweet and sour chicken this time, I added a little twist when pre-seasoning the chicken breast which is inexpensive and mild in flavor.
After many trials, I've decided that this is the best combination of ingredients. Every season, I add seasonal vegetables to this dish, and it has become my family's favorite.

◆As long as you add the onions, you could use any kind of vegetables ＾＾
◆ By rubbing in the sugar and sake into the chicken, not only will you be able to pre-season the meat, but it also prevents the juice from running out, so that the chicken becomes moist and juicy.
◆ By slicing the chicken breast diagonally and then rolling them up, the texture of the chicken becomes puffy and tender. Recipe by Niwanomomo

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1Chicken breast
150 gramsLotus root
2Onions
1/2Red bell pepper
1 cloveGarlic
1 pieceGinger
1Vegetable oil
1Katakuriko
100 mlWater ( ※ for steam-frying)
2 tsp☆ Sugar (beet sugar or cane sugar)
1 tbsp☆ Sake
2 tbsp★ Ketchup
1 tbsp★ Vinegar
1 tsp★ Oyster sauce
1heaping tablespoon ★ Chicken soup stock granules (additive-free)
1 dash★ Garlic powder
1 dash★ Pepper
150 ml★ Water

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Steps

1

Slice the chicken breast diagonally into bite-sized pieces, rub the ☆ ingredients into the chicken, and set aside for 10 minutes. Combine the ★ ingredients and stir until the chicken soup stock granules dissolve.
2

Cut the lotus root into bite-sized pieces, soak in water with a small amount of vinegar (not listed in the ingredients list) added, and drain. Also cut the onions and red bell pepper into bite-sized pieces and finely chop the garlic and ginger.
3

Roll up each piece of chicken, squeeze them in your hands to retain their shapes, and coat them with katakuriko. Add plenty of vegetable oil in a pan and cook them until golden brown.
4

Add the lotus root from Step 3 and water for steam-frying into the pan, cover, and shake the pan from time to time as you steam-fry until the lotus root is cooked through.
5

Add the garlic and ginger, once it's fragrant, add the onions and red bell pepper, and stir-fry until everything is evenly coated with vegetable oil.
6

Pour in the combined ★ ingredients into the pan and simmer for a while. Once the moisture evaporates and the sauce thickens, it's done.
7

I recommend "Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce"too. Use the same pre-seasoning ingredients and drizzle on a fragrant and delicious sauce on top.
https://cookpad.wasmer.app/us/recipes/155753-chinese-deep-fried-chicken-youlinji-with-breast-meat

Chinese Deep-Fried Chicken Youlinji with Breast Meat
8

I also recommend "Yuzu Pepper Chicken Breast Karaage". The fried chicken is moist, crispy, and juicy.
https://cookpad.wasmer.app/us/recipes/151937-fried-chicken-breast-with-yuzu-pepper

Fried Chicken Breast with Yuzu Pepper