In this article, we’ll show you how to make Martin-Yan’s Sweet Sour Chicken.
Martin Yan, Master Chef, author, celebrated host of PBS’s Yan Can Cook, and very dear friend, created this family-friendly, guest-worthy recipe especially for The Family Table. Thanks to Martin’s philosophy that Chinese cooking should be made simple and accessible to all home cooks, you will find this mouthwatering sweet and sour chicken dish is easy enough to prepare during the week.
Recipe serves 4 as part of a multicourse meal.
Ingredients:
For Marinade:
- ½ cup cornstarch
- 1 egg, slightly beaten
For Chicken Stir-fry:
- ¾ pound light or dark meat chicken, cut into 1-inch cubes
- Vegetable oil for deep frying
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh ginger
- ½ green bell pepper, seeded and cut into 1-inch dice
- ½ red bell pepper, seeded and cut into 1-inch dice
- ½ yellow onion, cut into 1-inch dice
- ½ cup Martin Yan’s Sweet and Sour Sauce or store-bought sweet and sour sauce
- 1 cup fresh or canned pineapple chunks
Martin Yan’s Sweet and Sour Sauce Recipe
Ingredients:
Recipe makes about 1 cup.
- ¾ cup ketchup
- 3 teaspoons Worcestershire sauce
- 6 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
Method: Combine all ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. Sauce will last up to 2 weeks refrigerated.
Method to Cook Martin-Yan’s Sweet Sour Chicken
- Stir the cornstarch and egg together in a bowl until blended. Toss the chicken gently in the marinade to coat and let stand 10 minutes.
- Pour enough oil into a deep skillet to fill 2 inches, and heat it to 360 degrees. Deep-fry the chicken, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes. Scoop the chicken from the oil with a slotted spoon and drain on paper towels. Reserve the oil.
- Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides of the wok. Add the garlic and ginger and stir-fry until fragrant, about 20 seconds. Add the bell peppers and onions and stir-fry until tender-crisp, 2 to 3 minutes.
- Pour the sweet and sour sauce into the wok and stir to coat the vegetables. Slide the chicken into the wok, add the pineapple, and toss until heated through and evenly coated.
So Finally! Martin-Yan’s Sweet Sour Chicken, a favorite at restaurants, has finally come to your own kitchen Scoop the contents of the wok onto a warm platter and serve immediately.
