Sweet and Sour Chicken | Kenji's Cooking Show
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- Опубліковано 16 чер 2024
- This recipe is based off of the dish my old friend Chef Chris Chung of Momi Nonmi in Cambridge used to make for staff family meal when we were both cooks at Uni in Boston. He used to make it at his restaurant in Honolulu, and it's classic Chinese-American stuff.
This is a variation of a recipe will appear in my next cookbook, which is all about cooking in a wok. It uses a technique called velveting, which is what you do when you want super-tender, velvety chicken or pork.
I'm not going to print the precise recipe because... well, it's gonna be in my book and my publisher is expectedly antsy about giving away too much of the book for free but, if someone feels like following what I do and writing it out in a comment, I will pin it to the top here. - Навчання та стиль
Here is the written out recipe for anyone who is interested.
Chicken:
1lb of chicken thigh or breast (Cut into Stir Fry sized pieces)
1.5 tsp of corn starch
1/2 tsp of baking soda
2 tsp of sugar
1/2 tsp of kosher salt
1 tsp of Shaoxing wine
1 tsp of light soy sauce
1 egg white
Mix vigorously and let stand for at least 15 mins
Vegetables
1 onion
1 green bell pepper
1 red bell pepper
10oz can of pineapple (Save liquid for sauce)
Large dice the onion, green, red bell peppers, and pineapple (place pineapple is separate bowl)
Aromatics:
4 cloves of garlic
1/2 finger of ginger
Crush in mortar and pestle.
Sauce:
Pineapple juice from 10oz can
3tbls of ketchup
2tbls of white vinegar
1tbls plus 1/2 tsp of sugar
1 tsp of soy sauce
splash of shaoxing wine
2 tsp of corn strach
Whisk to combine
Velveting the chicken:
Bring 1qt of water to a simmer in wok.
Once simmering add chicken one piece at a time.
Cook for 30-60 Seconds.
Remove to sheet tray in a single layer to dry.
Stir Fry:
Clean wok from velveting, dry the wok and place it back on the heat.
Add a tiny amount of oil and rub into wok, once smoking the wok is preheated.
Add a couple of tablespoons of oil and swirl to coat wok.
Add onion and the green and red bell peppers, until tender crisp
Push to one side, add a little more oil and add aromatics.
Mix and let stir fry for about 30 seconds.
Add chicken, pineapple, some cashews (cashews optional) and the sauce
Let cook a little bit until desired thickness is reached.
Thanks G
Thanks!
Hope's this gets pinned
Hey, appreciate the work you’ve done! Thank you ;3
Ty
Oh he's wearing pink and isn't actually naked below the waist gotcha
Brave of him
LOL I had to do a double take
This comment need to be pinned.
Getting flashbacks from Chef John wearing tan pants.
@@coragon42 I thought he was buck naked honestly but then I saw the pants move at the ankles, at first I thought it was loose skin flapping,😂🤣
Kenji talking about how he let his daughter do the shopping is not only cute and wholesome, but also a good practical skill to teach your kids
I also love how proud he sounds! It's so cute and wholesome
@@BluePi1313 k k л 🙃🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🚭🥕🥕🥕🥕🥕🥕🥕🥕🥕✊🥕🥕🥕🥕🥕✊✊🥕🥕🥕🥕🥕✊🥕🥕
Remember Home Economics as part of the public school curriculum? It's been missing now about 25 years, and does it ever show. Every kid should know that subject, just like personal financial literacy.
@@HiVizCamoit's not there, like most important curriculum is that dumb people don't question, dumb people are much easier to deceive, grift, swindle and recruit by those higher up on the food chain. It's a fact.
I broke down the calories in this. I did not add the sugar though so if you do, you will have to add that to your calculation. Everything together is estimated to be 1,227 calories. If you made 4 servings out of it the estimate calories would be around 306. Hope this helps people trying to watch their calories but, still want to eat yummy food! Calculation is w/o the cashews as well.
When it first panned down I thought Kenji wasn’t about that pants-in-the-kitchen life
I was thinking the same thing. My already high respect level nearly tripled.
I'm almost a 100% sure hes doing it on purpose
Surely caught me off guard too
Same!! I also was like, was this recorded on a hot summer day?
Well, we are in HIS kitchen. So whatever Kenji! The stoves hot... so be careful! Then I saw the shorts.
Glad others caught that too! Silly!
I had to rewind and check again when I watched it because I too thought he wasn’t wearing pants.
First.
Hey not fair! XD
J. Kenji "First" López-Alt
how do I say frick you in gourmand
Geeze, man. It's like 3:15am out there for you. Go to sleep! :P
Insomnia?
Passing through water instead of oil is going to be one of the most useful tips I’ve ever pulled from a UA-cam video. Absolute game changer.
I get invested in the stories you tell and I forget what you're cooking
beautiful comment
I love how many recipes Kenji adds or removes ingredients from just because that's how his wife and daughter like it a certain way (and because he likes it that way too). It's great to be able to follow a recipe, but it's more important to end up with something that everybody enjoys.
Not to mention using alternate ingredients based on what you have. He does a great job at this which teachers me what you can use instead or someone skip and still end up with an awesome meal.
His shade on fancy 'ketchup' makes me feel good
Heinz 57 is the only true ketchup. Its like canned pumpkin vs your own roasted sugar pumpkin, its just not going to be better.
"REAL" ketchup. I feel so validated !
agreed haha
Spicy Whataburger is the only ketchup I need.
Have you guys heard about the theory that Heinz ketchup has created the endgame of the ketchup industry?
Basically the idea is that Heinz has become so dominant and ubiquitous, that now when people want ketchup, the flavour they’re actually thinking about is Heinz specifically, and so the market now judges all ketchups based on their similarity to Heinz. There are no other popular styles of tomato ketchup. If you’re a rival condiment producer, you cannot use the name “tomato ketchup” and make something different from Heinz and expect to find any real success against Heinz; the only way to compete with Heinz is to try and make Heinz.
Your daughter is already better at shopping than me.
"She has a great future as a shopper" or words to that effect. The young lady will be high-maintenance for sure.
i dont know if buying peppers onions etc and leaving is conducive to high-maintenance-d nature
Kenji - "Please use real ketchup"
Every other chef on UA-cam - "Here are the 24 simple ingredients I use to make my homemade Ketchup"
*Joshua Weissman has entered the chat*
Dude imagining your 3 y/o walking around picking out groceries and then paying for them has made my day hahah that’s pretty impressive. I was a talking potato when I was 3
3 years later and I'm crying laughing over talking potato
Aside from the (probably) delicious recipe: it's always a pleasure to see a true professional at work. Every movement is deliberate, nothing is unnecessary. That's why you are so much faster than a beginner like me and learning this by watching you (almost) without cuts is great. Love your content!
2 minutes start to finish all veggies chopped!
The passing through water instead of oil is a great hack. Definitely giving that a go.
makes it a little healthier too.
@@ClassyJohn yeah like a thousand calories healthier...PER SERVING! Fried never again!
The Recipe (they will still buy your book Kenji) 😝
Sweet And Sour Chicken- Kenji
Ingredients
• 1 lb Chicken Thighs, boneless, skinless (or chicken breast, or pork tenderloin) cut up into bite size pieces
• FOR SAUCE:
• 1 1/2 tsp Cornstarch
• 1/2 tsp Baking Soda
• 2 tsp Sugar
• 1/2 tsp Kosher Salt
• 1 tsp Shaoxing wine, or dry Sherry, or white wine
• 1 tsp Lite soy sauce
• 1 Egg Whites
• VEGGIES:
• 1/2 Large onion
• 1 Green Bell Peppers, bite size
• 1 Red Bell Peppers, bite size
• AROMATICS
• 4 Garlic Cloves
• 1 Chunk ginger, thumb size
• SAUCE:
• 10 oz Canned Pineapple, save juice!
• 3 Tbsp Catsup
• 2 Tbsp White Vinegar
• 1 Tbsp Sugar
• 1 tsp Soy Sauce
• 1 Splash of shaoxing wine
• 2 tsp Corn Starch
• OTHER:
• Whole Cashews, toast them?
Preparation Steps
1. Cut up chicken into bite size pieces
2. Cut veggies into bite size pieces
3. Crush aromatics in mortar and pestle
4. Make sauce
5. Bring a couple cups of water (or oil) to boil in wok
6. Then pass the chicken through the water (or oil) for 30 seconds to a minute, then speed meat out to dry.
7. Rinse wok, dry and put back on high heat (add thin film of oil to get the smoke test)
8. Add veggies to smoking hot wok and let them char
9. Add aromatics for 30 to 60 seconds
10. Add everything else
Love how efficient Kenji is in the kitchen. It’s really helped my flow in cooking 👍🙏
never, before today, had I ever heard of the technique called "velvetting" I am absolutely mind blown
definitely going to try it out....wonder if a wok is necessary?
@@ethanblum5047 definitely
If you haven't tried it yet, it can be a game changer. I've learned not to let it go too long, and I don't think a wok is vital, based on my experience, at least.
Anyone know if you can use potato starch instead of corn starch for velveting?
Weirdly, I have always quick boiled my chicken when I wok. I saw something like that in a restaurant in college, and now I know that wasn't the whole process. Even without the coating, it makes your chicken soft and moist and people are always impressed when they eat it. Who knew?
One of the things I like the most about your videos, Kenji, is that you always mention how you're cooking for the family meals. That implies you actually eat together as a family every day, which is heartwarming to know that some folks still do. I haven't eaten a meal together with my family in many, many moons (I live with family and we already eat apart, even if we cook together).
Chinese-American Sweet and Sour Chicken (from Chris Chung)
Mix and Massage:
1 lb. chicken thigh, breast, or pork tenderloin (cut up for stir fry into thin planks)
1-1/2 tsp cornstarch (cornflour)
1/2 tsp baking soda
2 tsp white sugar
1/2 tsp kosher salt
1 tsp Shaoxing wine (or dry sherry or white wine)
1 tsp regular soy sauce
1 egg white
Let hang out 15 minutes.
Prep veg for stir-fry (large dice):
1/2 medium onion (or 1 small)
1 green bell pepper
1 red bell pepper
Put some cashews in a prep bowl.
Prep aromatics in a mortar and pestle:
4 cloves of garlic
this much ginger, peeled with a spoon
Prep sauce. Whisk cold:
Half of a 20 ounce can of sliced (and cut into sixths) or diced pineapple in its own juice
3 Tbsp catsup
2 Tbsp vinegar
1 Tbsp or a little more sugar
1 tsp regular soy sauce
Splash of Shaoxing wine (or dry sherry or white wine)
2 tsp cornstarch (cornflour)
(10:00 in video.) Velvet chicken in a qt of boiling water in a wok by slowly lowering the meat in and stirring a bit for 30-60 seconds. Or just try to wait until it comes to a simmer, but change your mind. Remove chicken, rinse wok, put back on the heat, dry out the wok, put a little film of oil in the wok. Meanwhile, spread the chicken out to dry off a bit. When the wok is smoking hot, add the right amount of oil and swirl. Stir-fry the veg until tender and there's a little char on the outside. Push to side and add aromatics. Stir-fry about 30 seconds. Add everything else--chicken, pineapple, cashews, and sauce. Let it cook a tiny bit until it's as thick as you want it. Can make spicy by adding red pepper flakes. Serve with chili oil on the side for the non spicy-adverse. Make sure you serve on a large enough plate.
Great job! We’re...gonna need a bigger plate.
Niiice. I hope kenji will pin this one.
"this much ginger" made me giggle
Perfect, thank you!
Thank you for demonstrating the velveting technique and for explaining why it works, Kenji!
My 4 year old niece and I have been cooking some of your recipes. Many thanks Kenji you have taken my cooking up to a whole new level.
Really fabulous version of sweet & sour. I used pork tenderloin and I was not sure about using a boiling velveting process but it worked great!! Thanks for the great recipe Kenji!
Made this tonight and loved it. Excited for leftovers for lunch tomorrow. Really impressed with how quick it was, especially cook time.
Love the video - ive always had the fried version others have referred to. But think looks like healthy alternative. Thanks for doing so much wok cooking!! It’s strange I feel like there isn’t a lot out there on Chinese American cooking - so thank you!
Never heard of this velvetting technique by passing it through water. I'm gonna have to try it. Home cooking just got a lot easier because I don't have to fuss with the oil as much.
I just made this and it was a resounding success, everyone loved it and I’ll try it in pork next time. Two little differences in my method, I added sliced and patted dry water chestnut and roasted my cashews first. Will become part of my rotation.
" i don't care if its authentic or not, its delicious!" Love that!
i have watched so many cook shows and youtube stuff. but kenji just can cook whatever the fuck he wants and i enjoy the hell out of it. could listen to you while you cook stuff all day every day man.
I am SO excited for your wok book! Just got my first one this past weekend
I’m always amazed how much I learn watching your videos
Not only are you a great cook, but you are also an awesome father. I love that you let your daughter do the shopping.
I typically cook a lot of Japanese food and modded your recipe for this using brown rice vinegar and mirin instead of vinegar and Shaoxing wine. Had to up the brown rice vinegar to make it sour. Worked very well. Thanks for teaching me velveting. Love your vids thanks man. PS I already bought your wok book. Can’t wait for it to be released!
I always learn something new from these videos. Boiling the chicken this way is a new one. Wouldn't have believed boiling it for such a short amount of time would cook it properly.
I loved this as a kid seeing all the sugar in to O know why now. Thanks for the recipe! I always velvet my chicken but never heard of boiling it to cook I just stir fried it because I too wasn’t going to do the oil pass through. This was great thanks.
Super stoked for that wok cooking book. Great recipe video as well.
I saw this video shortly after it was released and it has become my go to sweet and sour sauce recipe. The best sweet and sour chicken dish I've ever had was in Sacramento in '99. I was barely twenty-one years old, and the only sweet and sour sauce I knew (as a kid growing up on the east coast of Canada) was the red stuff that came in a styrofoam container. Imagine my surprise when I ordered what I thought was a known, comfortable dish, but instead of deep fried chicken balls with a syrupy red sauce I got actual pieces of chicken covered in chunks of pineapple!
I am sure my recollection is clouded by youth and the excitement of something new. Still this dish brings back fond memories. Thanks for that!
This is such a good video! I learned something new today honestly. Velveting, who would have ever thought! You’re not only making delicious food but you’re showing chef techniques to the average home cook, thank you for that!
Making kids help around the kitchen is the best thing ever. When my niece is around I usually hand over my boiled taters and the handle side of a spoon to cut it into appropriate pieces. Coz kids love doing what we do. That's why kids love playing with cars and motor bikes. Coz it's the parent/adult thing. It's how kids learn! I love what Kenji is doing
Hey Kenji,this recipe looks superb. And as a friendly suggestion, I would love to see you make some Cajun and/or Indian inspired sliders.👍 God Bless ❤️
I coincidentally just pulled some chicken out of the freezer ... had other plans with it ... anyway ... improvise, adapt, overcome ... sweet and sour it is!!
My favourite type of cooking!
Was about to do the same thing but realized I used the last of my bell peppers a few days ago. Guess I’m sticking with Japanese curry tonight.
Just got your book the wok and wanted info on velveting, and here you are!!! Thank you so much
Best chef on the UA-cam Highway! Nothing beats an Asian chef!
Awesome content, as always, Kenji. Thank you.
Iv learned so much from this dude. Preciate it Kenji!!
Kenji, the story about your daughter going shopping made my day
Kenji, there's a regional dish "Springfield Missouri Cashew Chicken" that might interest you. It's comfort food to many folks from Southwest Missouri.
This turned out delicious. I've never made Chinese or Chinese American dishes but I love Chinese food. First time coming with ginger too. Thanks!
kenji's videos give me so much serotonin
I pre-ordered and am SO excited to get Kenji's book! One thing I'm a little confused about is when to velvet vs. marinade vs wash meats. Kenji' uses all these methods in different recipes, and I'm curious how he chooses which way to go. Anyway, thanks to Mr. Lopez-Alt! For all the shared knowledge and inspiration!!!
16:20 “Garlic and Ginger, in.” When he has that Chinese Cooking Demystified cadence 🥰
The technique I learned to chop bell peppers (had to cut brunoise) is to lop the top and bottom off, (as you would to filet an orange), cut down one side of the barrel to flatten, run my knife across to remove the membranes and then you have a flat surface which is easy to cut with precision, and you can use the top and bottom as well, so no waste, and when you have a lot to prep, quicker. When its a bigger dice like here, of course it doesn't matter so much, but I kinda got in the habit of doing it like that.
This is how I cut my peppers too. Nothing wasted.
I stab mine through the top, like a jackolantern. Flip it & beat it with a wooden spoon, like a pomegranate. Gets the seeds out. Nothing wasted
Thank you for this video. I made this tonite. We didn’t have pineapple so I subbed in orange juice and water chestnuts. The silking of the chicken is a revelation - thank you! I fried the veggies then cleaned out the pan and fried the chicken before adding the veggies and sauce back in. Anyway, great recipe - thank you!
Whoa, I got dizzy; I'm not the only one who cooks like that! Love the small kitchen; realism!!!
I’m loving the channel man keep it up
Hey Kenji, once again a great informative video. What's oil do you typically keep in that bottle? Also, is that a wine bottle that you use?
I was today years old when I discovered the absolute genius of J. Kenji López-Alt's videos
Welcome
Strap in, buddy, you're in for a wild ride. Don't forget your dramamine, you might need it
Get his book - The Food Lab. Changed how I cook when I discovered it about 3 years ago.
Happy 😃 Fun day ☀️ Sunday hi 👋 Chef Kenji Hope you and your Family are all well Finally a beautiful weekend Shaka 🤙🏼 Must share !!!
Thank you!
Especially for the water instead of oil technique
I went awww when they let their daughter take over the shopping. Must be a proud moment.
You had me at "I suppose its easy-peasy Chinese Americaneasy" XD - awesome vid chef!
Being a cook, I relate a lot when you used that onion scrapy part as a bench scraper.
Also, I like to use a Microplane for my garlic and ginger at home, nice alternative I found.
Hey Kenji, I was wondering if you could do a video on, or tell us your thoughts on vacuum marination? Does it actually work or is it just a gimmick?
I have read that it makes no difference with consumer grade equipment and in my own experience, while it definitely marinates effectively, I cant say that it is any better than marinating in a vessel at atmosphere.
Thanks!
I made this today! it turned out deliciously!
I'm going to make this today. Yummy. Love the dogs they're so cute.
Wow I learned something new today, velveting! So cool! Happy new subscriber here! Thank you!
We're going to need a bigger plate - I got that reference!
I love that story about your daughter, those kind of activities will make her confident and independent
My mom used to make this with pork - and it was never the bright neon pink color of the restaurant versions. Thanks for the trip down memory lane.
I made this tonight! It was awesome!
Just a dad moment, I did the same thing with my kids ( a little later than your daughter lol) teaching them young to perform transactions for basic life operations (like Eating/shopping) is important. I 'm looking forward to trying this recipe too!
The recipe looks delicious. The dogs are great
as always, Kenji. Thank you
Oh baby.
New book coming out next year? Sold
"It's all about cooking in a wok" I NEED IT NOW
breakbread I know! My heart is pounding.....
I know what I'm cooking tomorrow. Thanks Kenji!
Nice one! I will try it for sure
Kenji - I'm looking for a wok pan right now. Can you recommend the top 3 (in your opinion) are worthwhile that I can go after and consider? I bought your Food Labs cookbook and will most definitely buy the wok book when it comes out in 2021. I need something sooner and would appreciate your insight on woks.
That was a lof of volume you put in the wok, but you maintained the sizzle throughout the cook. On my stove I would've definitely lost that sizzle already halfway through.
I hope your new Wok book explains all the mysterious science behind professional wok cooking. Excited, cant wait
Cook in batches.
Thank you for sharing this recipe
thanks for showing this on the indoor range!
Love the recipe. My daughter is allergic to ginger I know I can leave it out, but what can I use as a substitute?
I recently bought a wok so i cant wait to buy your book!
I love the tip of using water instead of oil for velveting.
I'm curious: Is a spice grinder a reasonable substitute for a mortar and pestle, for those of us that don't have the latter (yet)? I've used it to turn onion into a paste before incorporating avocado for guacamole and it came out ridiculously good. I'm wondering what other applications it can substitute for.
I can't wait to try it. In NZ we batter our chicken, which can be nice, but despite the work related to trying to make this work, I will give it a go!
Hi Kenji- re: your new cookbook due out in 2021- I have an electric wok. Will the recipes work w/it?
I’ve never used a wok before so I’m totally ignorant regarding them. Thank you!
Edit: loved hearing about your daughter’s shopping experience. You’re a wonderful Dad!
I love water velveting! Is there a good alternative to Shaoxing wine that's non-alcoholic? I've been using a mix of alcohol free mirin and rice vinegar.
Can't wait for the book next year!
new fav youtube channel
Finally catched up with ur videos great stuff 😎
Uni is great! I have a bunch of friends who have worked for Ken, and Toro and Coppa are some of my favorite industry spots in Boston
Hi Kenji, what brand of Shaoxing Wine do you prefer, or does it matter? I know you’ve mentioned the premium label lee Kim kee for oyster sauce, but not sure if there’s a distinction for other Asian pantry essentials. Could maybe be a cool little video where you discuss the essentials and what types or brands to look for at our Asian grocery. Thanks again as always.
I bought your book yesterday, can’t wait until it arrives! It’s going to sit proudly between my Larousse and my illustrated hardback Lord of the Rings :)
Hey Kenji, what type of plastic sauce bottles do you use for your soy sauce? Are they good for oil also? Eg olive oil, sasame oil etc. Thanks and love your work!
Hey Kenji, What am I supposed to do if I want the tender interior and crispy exterior for this style of chicken?
Things I've learn from Kenji:
1) Clean as you go....
2) Don't get distracted.....don't walk away
3) Torching Lo Mein noddles etc for that
smoky wok flavor total game changer
4)Less is actually more.....
my lady says I cook like a drug addict
I find a spice or flavor I like and I totally over do it!......
LOL...she's right!
Thanx Kenji....you can teach an old dawg a new trick!
Great recipe. I switch out the canned pineapple with canned lychee (Arroy-D) and it tasted great (and obviously different). Love the concept of velveting and flavor profile and less messy than traditional sweet and sou (deep fried and sauced)
Kenji ~ When I lived in Hong Kong in 1959 our Chinese cook boy taught me to make sweet and sour sauce using haw-flakes (candy discs made of dried Hawthorn tree berries). Do you know if this is still the “authentic” way, or have they adopted the western pineapple-ketchup recipe in the Far East?
I used water tonight to pass through some steak I was stir-frying, It was perfect! Ill be using water from now on, it came out better than if I used oil and was 100x easier to clean up. Keep droppin these knowledge gems on us Kenji your making me a better home cook.
I love sweet and sour chicken! Yum 😋
Your cookin channel is the best👍
I have a electrical stove don’t know if a wok will work that great. Excited for your new book though.
We have the same wok, it's a really good one.😊