Last night, I made sweet and sour chicken. As I promised previously here is the upgraded recipe. It was really good. My best tangsuyuk ever made (I have only tried it 3 times so far 
)
It has a very more-ish taste and a crispy texture. It took less time and hassle to cook than last time. I am glad to see that I am improving. However it left me one problem. My precious wok burnt from the oil and it doesn’t seem to wear off. I tried carbonate soda and vinegar, if you have some better ideas, please do tell me.
Ingredients for 2 people
-Meat
- Chicken breast – 5 pieces (about 500g)
-Marinade sauce (mix the following together or add them onto the chicken straight away)
- Ginger powder -2 tsp
- Refined rice wine (or any cooking wine) – 1 tbsp
- Soy sauce – 2 tsp
- Salt – 1 tsp
- Pepper 2 sprinkles
- Parsley powder 2 sprinkles
-Coating batter
- Starch powder 1 and 1/4 cup
- Water 1 and 1/4 cup
- 2 Egg white
-Fruit and Vegetables (You don’t have to follow the capsicum’s color. That was what I had in my fridge)
- 1/4 small yellow capsicum
- 1/2 medium green capsicum
- 1/2 big orange capsicum
- 1/2 a cucumber
- 1/2 an onion
- 1/4 a carrot
- 5 slices of canned pineapple
-Sweet and Sour sauce (mix all sweet and sour sauce ingredients in a bowl except the mix of the starch water.)
- Water 200 ml
- 200 ml pineapple juice from the can
- Sugar 4 tbsp
- Soy sauce 3 tbsp
- Vinegar 2 tbsp
- Mix of starch 2 tbsp + water 2 tbsp
Preparation
-For Chicken
1. Wash the chicken in cold water.
2. Thin slice it.
3. Put it into a bowl.
4. Add marinating sauce. Marinate it for about 15 minutes.
-For coating batter
1. Add the starch powder and water in a big bowl. Mix it well.
2. Leave it for about 1 hour or more. (until the starch sinks in the bowl completely.)
3. When the starch and water separate, pour out the water.
4. Stir the starch then add the egg white. Mix it well.
-For fruit and vegetables
1. Wash all the vegetables.
2. Thin slice the carrot.
3. Cut the other vegetables into pieces.
4. Cut the pineapple rings into pieces.
Cooking (You need one deep frying wok and one pot.)
1. Pour the chicken out into the batter bowl. Mix it well.
2. Pre heat the wok for about 20 seconds.
3. Pour some oil into the wok. (a lot – It is deep frying)
4. When the oil starts to boil, put one battered chicken piece in it.
5. If it starts to fry, add more of the chicken.
6. When you finish frying the chicken, put them onto a plate. (On kitchen paper to soak some oil out.)
7. Stir fry the carrot and onion in a pot.
8. Add all the other vegetables and pineapple in the pot and cook it for about 2 minutes.
9. Pour the sweet and sour sauce (except the mix of the starch water) into the pot.
10. Boil the pot and add the mix of the starch water when it starts to boil. When it gets thick turn the heat off.
11. Deep fry all the chicken again. It is crispy and will have a golden color if you do.
12. Serve it on the dish, with the sweet and sour sauce and veggies either over it or separately for dipping.
Tips
- I think the key point to make crispy tangsuyuk is the coating batter. Make sure you use 1:1 of water and starch. Also make sure that you separate the water and starch after one hour of soaking.
- When you fry the chicken for the first time fry it on medium heat and when you fry the chicken for the second time fry it on high heat for a short time.
- To keep the chicken crispy for longer, don’t leave the chicken under the sweet and sour sauce too long.
Related post
Spicy Chicken and Vegetable Stew
Marinated Chicken Stir Fry with Gochujang Sauce (Dak galbi)
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Unless the stuff is really caked on, I don’t bother getting the residue off — especially on the outside. …I think I spent too long in China. That’s how they are about it in China.
In Chinese this is Gu Lao Rou (Ancient-style meat, in this case normally pork), the sauce is “tangsu” or “sweet vinegar” — so “Sweet vinegar [sauce] chicken” would be Tang Su Ji… which is probably where the Korean comes from.
Japanese call this Su buta — “vinegar-pork”, which is short for “tou su buta niku” tang su pork.
I have gone through a lot of recipes trying to get this right because it is hands down my husband’s favorite Asian dish. In China he ate this as much as he could (about every day if he could talk me into it). So (as we’re in Japan now) I buy kits to cheat my way along. I just can’t get the sauce right without some help.
His favorite Korean food is bulgogi… we miss this friend we had in China, a Korean teacher, who made the best we’d ever tasted. She was a phenomenal cook. Threw terrific parties.
Really miss that stuff. Oh, and thanks for the Hoddeok recipe, too, we love that stuff.
I’m gonna take it as my add in my story, thanks before.
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Thanks for sharing, it seems a delicious chicken dish…
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=)
great recipe- works well
When you are vegetarian, try making it with mushrooms, 버섯탕수육 is just a good as the ordinary one.
I use toothpaste to scrub off heavy residue. It always works well (got hair dye and food coloring off of the counter one, too!) Add some toothpaste and water and let gently boil for a little then try washing it again. If you need to, get a toothbrush with paste and go at it. Hope it helps!
Hi Yoo,
Yes, sort of. I used potato starch.
just asking.. starch powder, you mean like a corn starch (maize)?
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