Yum Yum Sweet and Sour Chicken Stir Fry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Asian
Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
Sweet, tangy, and deeply satisfying, this Yum Yum Sweet and Sour recipe brings takeout-style flavor into your own kitchen with a chef-driven twist. Yum Yum Japanese Steakhouse-Inspired Seasoning adds savory depth to both the marinade and the sauce, playing perfectly with pineapple brightness and crispy bites. Heads up for fans looking to stock up: Yum Yum is exclusively available at Costco.
Author:Chef Tony
Ingredients
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½ gallon frying oil
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4 oz green bell pepper, diced
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2 oz red bell pepper, diced
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4 oz yellow onion, diced
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2 oz red onion, diced
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4 oz pineapple chunks
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¼ neutral oil
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Green onion, garnish
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1 lb chicken thighs, chopped
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1 Tbsp ginger, minced
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1 Tbsp garlic, minced
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1 Tbsp green onion, chopped
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½ cup soy sauce
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6 Tbsp white granulated sugar
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6 Tbsp white distilled vinegar
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2 Tbsp ketchup
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2.5 tsp soy sauce
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2 Tbsp water
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1 Tbsp cornstarch
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2 Tbsp water
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2 cups all-purpose flour
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½ cup cornstarch
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Pinch of salt
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1.75 cups water
Marinade
Sweet and Sour Sauce
Starch Slurry
Batter
Directions
In medium mixing combine the marinade ingredients (minus the chicken). Stir well and then add chicken.
Coat the chicken well in the marinade and rest for a minimum of 1 hour (preferably 12 hours).
Bring Oil up to 375 degrees in a large pot or fryer.
In another mixing bowl, combine the batter ingredients. Make sure the batter is the consistency of pancake batter (you'll add a little more liquid via the marinade). Add water slowly to avoid thinning the batter.
Fold the marinated chicken into the batter. Coat the chicken well.
4-6 pieces at a time drop into the frying oil. Fry for 4-6 minutes. Use a metal racket and spoon to prevent the pieces from connecting together.
Place chicken on a tray lined with paper towel. Repeat until all chicken is fried.
In a small bowl combine the sweet and sour sauce ingredients. Stir well.
In a wok (or large sauté pan) on high heat, line pan with (neutral) oil and drop in vegetables, pan fry veggies until they blister. Remove vegetables and pineapple and place with fried chicken. Discard any extra oil if needed.
In the same wok, pour in sweet and sour sauce and bring to a simmer on medium heat. Pour in slurry and stir until sauce thickens
Put the fried chicken, vegetables and pineapple into the sauce and toss until evenly coated.
Plate and garnish with green onion.