DM Haight

For centuries families have watched Kung-Fu movies, desiring the ability to destroy their enemies with their fists of fury. For centuries teenagers have walked out of the theater craving the chicken of the gods. For centuries…we have yearned…to eat Chinese…and watch high-wired acrobatics! This day, we do both!

For those of you who have neglected to look up from the rocks under which you live, you may not have heard of the genre recreation Crouching Tiger, Hidden Dragon enacted for all martial arts films. Ang Lee’s high-wire acts, engrossing characters, and enticing tale of a warrior’s return home revitalized a genre that continues to find new life in eastern cinema. Lee opened the door for films like Ong Bak and Kung Fu Hustle, making eastern films some of the most intense and important in world cinema in the last 15 years.

Thus, this weekend we sought to sit down and enjoy some early Ang Lee. But we also sought flavor to accompany the intensity we’d be experiencing. We chose…sweet and sour chicken!

We know. Not super original. But let’s be honest–would you rather a super unique plate that would cost you a small fortune to assemble, or would you prefer the unctuous goodness of some Chinese comfort food while to chillax on the couch watching some of the best choreography of the last few decades?

Yeah, that’s what we thought. Let us commence!

 Ingredient List:

4 chicken breasts

2 eggs

1 blood orange

1/2 lemon

2 1/2 cups flour

1/2 cup cornstarch

Sugar

Garlic powder

White pepper

1 tsp ground ginger

Salt

2 tsp baking powder

1/4 cup rice vinegar

3/4 cup ketchup

2 tbs pineapple juice

1 quart veggie oil

7 cups water

Begin with the sauce. The delicious red nectar it a concoction of citrus and sugar and vinegar and juices. Slice the orange and lemon. Toss the slices into a pot of 5 cups boiling water. Cook down for 30 minutes. The sauce base should become aromatic. When ready, move the sauce into a separate container, pouring through a sieve to remove the seeds, rind, and remaining pulp. Return to the stove and add the rice vinegar, sugar, pineapple juice, ground ginger, and ketchup. Mix well and keep simmering until ready to serve. When ready increase heat high and add 2 tbs cornstarch (mix well with 4 tbs water before adding to sauce). When thickened to desired consistence, you may serve.

On to the chicken. There’s a marinade, so there’s that. Add 2 cups of water to a bowl and mix with 1 tsp salt, 1 tsp white pepper, and 2 tsp garlic powder. Slice chicken breasts into 1 inch strips and toss with marinade. Allow to sit for at least 30 minutes, preferably an hour.

While that there chicken is marinating, combine flour, two cups of water, 2 tbs veggie oil, 1/2 cup cornstarch, 2 tbs garlic powder, 1 tsp salt, 1 tsp white pepper, 2 eggs, 2 tbs baking powder, and mix well. When it becomes smooth and silky, you’re good to go. After chicken is done marinating, combine it with the batter and coat the pieces well.

Now here’s the tricky part. Get a heavy bottom pot or a wok and fill with oil. When oil hits 375 F begin your dunking. We used a toothpick to pick up the pieces of chicken from the batter to keep the batter A. more consistent B. to reduce grease burns and C. because it created easy clean up. Use a slotted spoon to stir the chicken, ensuring the whole piece is cooked through thoroughly. Once beginning to brown remove to a paper towel in a bowl or on a plate and allow to sit for a minute. Place chicken back in the oil to finish crisping the batter. As the chicken becomes brown remove and continue until all the chicken is cooked. Do this in batches to reduce lowering the temp of the oil. If the temp drops too much the skin will not crisp and the chicken will become very greasy.

And here’s the final product:

20150109_143620

 

Looks tasty, right! We loved it all! The sauce was sweet and packed with flavor, while the chicken was crispy and super juicy. We made rice to go along with it and added some scallions to uppercut the taste buds. This dish is the perfect combo with Ang Lee’s master work, Crouching Tiger, Hidden Dragon. If you disagree we assume you got take out and watched Kung Pow: Enter the Fist.

Keep eating and keep watching guys. This is Foodflix.

P.S. Enjoy the gallery of the cooking process below!

About The Author

Leave a Reply

Your email address will not be published.