Add the pineapple and Sweet and Sour glaze and toss all ingredients together in the wok until the dish is well coated in the glaze. Once the onions and peppers are a bright color, add back in the chicken. Do not overcook! You want the vegetables to remain crispy and crunchy. Stir fry the onion and peppers until the peppers become a nice, vibrant color. Once all the chicken is cooked and on the drainage plate, using whatever little bit of oil is remaining in the wok, add the onions and peppers. Do not overuse oil, to prevent the dish from being greasy. Between batches, add 1 -2 more TBL of canola oil if necessary. Continue working the chicken in this exact manner until all chicken is cooked. Do not use paper towel as the chicken will stick to the paper towel. Once cooked, remove chicken to a drainage rack to drain. Stir-fry the chicken until completely cooked, about 4 minutes per batch. Once the oil is very hot, add the chicken in small batches, about 4 in total (do not overcrowd the wok). In a very hot wok or sauté pan (extra-large), add 2 TBL of the canola oil. Zip the bag and shake well until the chicken is completely dredged. Put chicken into a large zip-lock bag, add the flour, salt and cornstarch. Pour the egg whites over the chicken pieces and mix well with hands, making sure the chicken is coated with egg. Simmer the mixture on a low heat until the sauce has thickened and reduced by at least half. Mix well in pan until all sugar is dissolved. Add the ketchup, sugar, rice vinegar and soy sauce. Add the water to slow the cooking process and allow the water to simmer, slightly. Stir in pan until fragrant, do not allow ginger or garlic to brown. Once oil is hot, add the ginger and garlic. In a small sauté pan, heat 2 tablespoons of the canola oil. Serve with P.F.CHANG’S Mongolian Beef or PEI WEI’S Thai Blazing Noodles and Enjoy! They require so many preservatives and stabilizers, in order to keep them shelf stable, that the flavor and freshness are always compromised. Bottled, store-bought versions never taste the same, in my opinion. Not only is this homemade Sweet & Sour sauce easy, but the bottled version tastes nothing like the real entrée that you get at the restaurant. You may be tempted to purchase the already bottled, Sweet & Sour sauce from said brand, but please don’t. This is a partnership with the Mega Brand, ConAgra Foods. Chang’s also has a retail sector of frozen and bottled foods, named P.F. Today there are over 300 locations, worldwide. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Chang’s (Paul Fleming’s initials, see what thy did there?) is the first multi-unit restaurant concept in the U.S. Created in 1993 by Philip Chiang and Paul Fleming, (of Fleming’s Steak House) P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Served over Jasmine rice and it is everything! It’s easiest to use a wok for the stir fry, but if you don’t own a wok, then make sure you use an extra large, deep-walled sauté pan. Lightly breaded chicken breast pieces, red & green pepper, onion and pineapple stir-fried in an original Sweet & Sour glaze! The tangy sauce, paired with the sweetness of the pineapple, and the crispness of the peppers and onions is just about the darned tastiest thing. Chang’s menu is their Sweet & Sour Chicken Stir Fry. One of the most popular chicken entrees on the P.
0 Comments
Leave a Reply. |