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Ingredients :- chicken 1 kg | 2 tbsp flour | 1 tbsp corn flour | salt pepper | soya sauce 1 tbsp | water | oil to deep fry for sauce :- 1 capsicum | 1 onion | 1 carrot | garlic 1 tbsp | ginger 1 tbsp | 10 green chillies | 15 tbsp ketchup | salt pepper | pinch aginomotto | 1 orange | 1/2 pineapple | water | oil 3 tbsp ⭕️Sweet and sour chicken ⭕️ —For full recipe : go to my instagram / facebook page and DM —INSTAGRAM Link here : https://instagram.com/p/Bh4DYKGn2l9/ —FACEBOOK page : https://www.facebook.com/Cfko12/posts/1641969495896064 —For collaboration and any assistance : email@example.com ⭕️LIKE SHARE SUBSCRIBE ⭕️
http://www.howtocookgreatfilipino.com As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com and many more - see you again soon. Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. http://www.howtocookgreatfilipino.com Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), http://www.howtocookgreatfilipino.com puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, http://www.howtocookgreatfilipino.com eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang http://www.howtocookgreatfilipino.com (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). "Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce. "Babad/Binabad/Ibinabad" − to marinate. "Banli/Binanlian/Pabanli" − blanched. "Bagoong/Binagoongan/ -- sa Bagoong" − cooked with fermented fish paste bagoong. "Binalot" -- literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).http://www.howtocookgreatfilipino.com "Buro/Binuro" − fermented. "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating. "Guinataan/sa Gata" − cooked with coconut milk. "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes. "Halabos/Hinalabos" -- mostly for shellfish. Steamed in their own juices and sometimes carbonated soda. "Hilaw/Sariwa" -- unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa). "Hinurno" -- baked in an oven or roasted. "Ihaw/Inihaw" − grilled over coals. "Kinilaw" or "Kilawin" − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers. "Laga/Nilaga/Palaga" − boiled/braised. "Nilasing" − cooked with an alcoholic beverage like wine or beer. "Lechon/Litson/Nilechon" − roasted on a spit. "Lumpia" -- wrapped with an edible wrapper. "Minatamis" − sweetened.http://www.howtocookgreatfilipino.com "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong. "Paksiw/Pinaksiw" − cooked in vinegar. "Pangat/Pinangat" − boiled in salted water with fruit such as tomatoes or ripe mangoes. "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich. "Pinakuluan" -- boiled. "Prito/Pinirito" − fried or deep fried. From the Spanish frito. "Relleno/Relyeno" -- stuffed. "Tapa/Tinapa" -- dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish. "Sarza/Sarciado" -- cooked with a thick sauce. "Sinangag" -- garlic fried rice.http://www.howtocookgreatfilipino.com "Sigang/Sinigang" − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin. "Tosta/Tinosta/Tostado" -- toasted. "Torta/Tinorta/Patorta" -- to cook with eggs in the manner of an omelette. pinoy,tagalog,Philippines,filipino,chilli,Sisig, Crispy pata, inasal,Taba ng talangka, Pancit Palabok,Bulalo,Fish tinola,Kare-kare,tilapis,isda, tinolang,ginisang,afritada,nilagang baka,arroz caldo, pancit canton,bicol express,sinigang,lumpiang shainghai,adobo,pinaupuan,sopas,tortang talong,munggo,upo,dinuguan,Paksiw,kaldereta,Puchero,
1 Medium onion of your choice, 1/2 cup of milk, 1 large egg, 2 tbsp of all purpose flour, 1 tsp of salt, 1/2 cup of flour, & 1 cup of plain bread crumbs. Enjoy my loves
Chinese Street Food - Street Food In China - Hong Kong Street Food 2015 Subscribe : https://www.youtube.com/channel/UCaTLdex1z7Owidi1FJJkbvw
RECIPE: Cooking time: 20 minutes. Chow mein's long noodles signify longevity, and it is said that the longer the noodles that you eat, the longer your life will be. So people try not to break any of the noodles while serving them – so as to not shorten anyone's life! • Ingredients • 1 pound longevity noodles after cooking, the very thin ones • (about 5 or 6 ounces of uncooked dry noodles or of refrigerated fresh noodles) • 4 tablespoons cooking oil • ½ pound chicken breast cut into strips that are about 2 inches long and fairly thin • 1 cup bean sprouts • ¼ pound onions, shredded (a mixture of green, yellow, and red) • ¼ pound cabbage, shredded (a mixture of green and red) • ¼ cup shiitake mushrooms – cut to about same size as the onions and cabbage • 3 medium garlic cloves, peeled and finely diced • 1 teaspoon finely chopped ginger • 2 tablespoons oyster sauce • 1 tablespoon hoisin sauce • 2 tablespoons Shaoxing rice cooking wine – Ying Tianta brand is very good • 2 tablespoons regular soy sauce • White pepper to taste • Salt to taste • 1 cup homemade chicken stock. • 1 teaspoon lemon juice – either freshly squeezed or from a plastic squeeze bottle • 1 tablespoon orange juice – either freshly squeezed or from a carton • 1 teaspoon sesame oil • Cooking Directions: • Prepare the noodles ahead of time by cooking them in boiling water and then, when tender, draining them in a strainer. Set them aside, still in the strainer. • Heat a large skillet or wok over high heat. Pour in the oil and swirl it around until the skillet or wok is evenly coated. • Add the chicken strips and pan-fry on each side for about 1 minute until a light golden brown. • Push the chicken to one side of the skillet and add a little more oil on the other side if you think it is needed. • Add the onions, garlic, ginger, oyster sauce, and hoisin sauce on the side away from the chicken and cook, stirring constantly, until they turn golden brown. Then add the cabbage and stir for about 45 seconds to 1 minute. • Put the noodles on top of the vegetables and slowly separate the noodles as much as you can. • Add the bean sprouts and continue stirring. • Add the soy sauce and mix well. • Add the Shaoxing wine on the side of the pan away from the noodles. • Add the lemon and orange juice on top of everything. • Taste carefully and add salt and white pepper to taste if you think they are needed. • It is very important to cook down the liquid until the ingredients have completely absorbed the sauce. • Add the sesame oil and once again mix well. • Serve immediately.
Chinese Style Sweet n sour chicken recipe
How to make Sweet n Sour Chicken
Chop up 2 big boneless chicken breast into thick square and rectangular shaped cubes
Place 1 cup of flour into a mixing bowl. Season with 2-3 tsps salt, 1 tsp garlic powder and black pepper.
Add about 1 cup of water and whisk
Add 1 tsp of soy sauce and chicken cubes to batter
Stir chicken cubes into batter and allow them to sit
Chop up 1 small onion, 1/4 red and green bell peppers into large square shaped pieces as shown in video
Cut 1 pineapple up into small pieces
Place wok over high heat... add tbs of 2 tbs oil to wok.... and add vegetables and cook for 1 minute then sit aside in a bowl
To a bowl add lots of flour, about 2 cups
Drop chicken cubes into the flour and coat again,
Add 2 cups of oil to wok and place over medium high heat...once the oil is hot after 2 minutes.... shake off excess flour from each chicken cube then add to hot oil and fry them for 7-8 minutes or until golden brown and crunchy. Fry a small amount of chicken at a time....
Once chicken done sit aside on a paper toweled plate
SWEET N SOUR SAUCE
Stir together 1/4 cup of water and 1 tbs of cornstarch to create a slurry
Add 1/3 cup of apple cider vinegar to a pot along with 10 tbs of pineapple juice, 2 tbs ketchup, 1/2 cup of brown sugar and 1/2 tsp of salt
Turn fire onto low heat... once come to a boil add slurry... and cook until thickens about 45 secs
Make sure not to let sauce become to thick, cut fire off before it gets too thick
Place fried chicken and vegetables back into wok.... coat with sweet and sour sauce, make sure not to toss too vigorously... be gentle.
Serve with rice
Sweet n Sour chicken recipe