Thailand is one of the most popular holiday destinations for Russian tourists, and everyone who visits it is usually delighted with the local cuisine. Sweet and sour Thai chicken is one of those recipes that many travelers try to repeat at home when they return to their homeland. We will teach you how to cook this wonderful dish, the taste of which pleasantly combines spiciness, sweetness and a little sourness.

Thai and Chinese sweet and sour chicken: what are the differences

Initially, the recipe for cooking chicken in such an unusual sauce appeared in China. But enterprising Thais have learned to make this dish in their own way.

In fact, the differences in these two variations are minimal: bamboo shoots are present in the Chinese sauce, and oyster sauce replaces them in the Thai method.

There are also slight differences in spices: if in China they prefer ginger, sesame and cane sugar, then in Thai cuisine, cooks often make do with regular sugar and chili peppers.

Thai chicken in sweet and sour sauce step by step recipe

Ingredients

• - 300 g + -
• - 2 pcs. + -
• - 1 PC. + -
• - 1 PC. + -
• Canned pineapple- 2-3 washers + -
• - 1 PC. + -
• — 0.5 pcs. + -
• Green onion - 1 bunch + -
• - 3 teeth + -
• Soy sauce - 1 tbsp. + -
• Oyster sauce - 3 tablespoons + -
• Tomato ketchup - 3 tbsp. + -
• - 1 tbsp. + -
• - 1 tbsp. + -
• - 40 g + -
• - 15 ml + -
• - taste + -
• Potato starch- 1 tsp + -
• - 2 tbsp. + -

How to cook Thai Sweet and Sour Chicken

The process of cooking poultry according to a Thai recipe cannot be called complicated. It takes the longest to cut the vegetables. But let's understand step by step.

Step 1: Prepare the Products

• Cut the chicken into medium pieces about 2 x 2 centimeters.
• Remove the seeds from the bell pepper and cut into large strips.
• Peel the carrots and cut into slices.
• Fresh cucumber is also cut into circles or semicircles - as you like.
• We cut the tomato into slices and remove the seeds from them, since excess moisture is not needed in this dish.
• If your chili pepper is fresh, then cut off a small piece from it and chop finely and finely. If the chili is ground, skip this step.
• Coarsely chop onion, green onion and garlic.
• If we have a fresh pineapple, we peel it, remove the hard center and cut it into large cubes. If canned - just cut into cubes.

Step 2: Prepare Thai Chicken Sauce

• In a bowl or deep plate, mix soy and oyster sauces.
• Add vinegar, ketchup and sugar to them.
• Mix everything thoroughly and set aside.

Step 3: Cooking Thai Chicken

• Roll the chopped chicken fillet in flour and put it on a frying pan heated with vegetable oil.
• Fry the chicken for two to three minutes without stirring! This is an important point, since the peculiarity of this dish is the different roasting of the chicken on both sides.
• Now quickly turn the chicken pieces over, fry them for literally 10-15 seconds and remove from the pan to a plate.
• If your oil is not very burnt, you can continue cooking in it, or change it to fresh. If we changed the oil, we need to wait until it heats up, if not, we continue to cook.
• The next step is to put the garlic and chili peppers in the pan, fry them for 10-15 seconds.
• Add pineapple, cucumber and carrots to the pan. Fry for about a minute, stirring constantly.
• We spread the chicken, onions and bell peppers to the vegetables with spices, and then immediately pour in the prepared sauce. We fry for another minute.
• Add tomatoes to the pan and, while they are fried (30 seconds), quickly mix cold water with potato starch in any container.
• Immediately pour the starch-water mixture into the pan - it is she who will give the finished dish a beautiful “glossy” look. We mix.
• Add green onions, mix again and after a minute remove the dish from the pan.

Delicious Thai chicken in sweet and sour sauce is ready!

You can serve it on the table with a side dish of boiled rice. And if you have cashew nuts, you can sprinkle them on top of the dish - this will give it beauty and piquancy.

It turns out very tasty, and it looks just like in the best Thai restaurant!

Pickled bell pepper is a wonderful appetizer that is perfect for various cereals, as an addition to the main dish, for example, mashed potatoes or boiled potatoes, can be served as a side dish for fish and meat dishes. Pieces of multi-colored vegetables in a sweet and sour marinade will be appropriate both on the everyday table and on the festive table. To prepare a healthy, bright and tasty preparation for the winter, a minimum of time, ingredients and costs is required.

Classic bell pepper in sweet and sour marinade

For cooking you will need:

• bell pepper - 5 kg;
• water - 900 ml;
• sunflower oil - 170 ml;
• sugar - 350 g;
• salt - 85 g (without a slide 3 tablespoons);
• table vinegar 9% - 300 ml;
• honey - 3 tbsp. l.

Before marinating, bell peppers must be carefully examined, whole, without spoiled areas, vegetables should be selected. If any defects are found, remove them. To give the appetizer a festive look and colors, you can take multi-colored peppers.

Recipe:

1. Pepper must be cut into 2-4 parts, seeds, stalk, membranes removed, rinsed well. You can cut vegetables into long sticks, small cubes, medium-sized pieces, you can leave large slices, where the whole vegetable is cut into 4-6 parts. It all depends on preferences and wishes.
2. To prepare the marinade, you need to mix all the ingredients and boil. Then lower the prepared pepper in portions, cook for 7-10 minutes until the pieces become soft. If households love crispy blanks, then the cooking time can be reduced. You also need to remember that the duration of cooking depends on the vegetable itself and the size of the cut - large sticks, fleshy and thick pepper walls require an increase in heat treatment time.
3. It is advisable to take jars for harvesting with a volume of 0.5 l (pepper consumption per container is approximately 800 g). They must be thoroughly washed and sterilized. Then put the peppers from the pan with sweet and sour marinade into still hot jars. The pieces should be well tamped, add the marinade until the container is filled if necessary. Roll up the jars with lids, turn them upside down, wrap them in a warm blanket or towel and leave the workpieces to cool completely.

From this amount of ingredients, 7 jars of 0.5 liters of pickled bell pepper will come out. Healthy and tasty preparation for the winter is ready!

I bring to your attention a recipe for sweet and sour hot peppers, which is so easy to prepare and which perfectly complements homemade fast food. This spicy sweet and sour pepper tastes somewhat like, maybe that's why I liked it so much. The recipe itself is from one specialized American publication with recipes for blanks, which I bought during a summer trip to the USA. I adapted the recipe a little, halving the amount of sugar and slightly reduced the amount of vinegar. And so it turned out quite sweet, but sweet in taste. You need to understand that this is an addition to dishes and they eat it little, the taste should be expressive. Ultimately, peppers are spicy and you won't eat much. Although I almost exclusively ate one jar myself, even without sandwiches. I love sour and spicy... :-)

As for the variety of pepper, you can take any, or you can use a mixture of several varieties.

Since there is a lot of hot pepper, it is better to cut it with rubber gloves, it is safer. You can then inadvertently rub your eyes and remember hot pepper for a long time.

There is a lot of sugar and vinegar in the marinade, so you don’t need to pasteurize the pepper, just be sure to pour everything hot, into hot sterilized jars. And then be sure to turn the jars upside down and cover with a blanket and leave to cool completely. This is the so-called "pasteurization under the blanket" due to the residual heat, which, thanks to the blanket, is retained longer. It will suffice in this case.

Approximately 3 cans of 300 ml:

Ingredients

• 900 grams hot pepper, cut into rings
• 1 carrots, cut into half circles
• 1 onion, cut into half rings

For marinade:

• 1 tsp salt
• 450 ml apple cider vinegar
• 600 grams of sugar
• 5 tbsp mustard seeds
• 3 tbsp granulated garlic
• 300 ml water

1) Place all the ingredients for the marinade in a 3-liter saucepan and bring to a boil. Boil 5 minutes.

2) Add all vegetables and cook for another 5 minutes.

3) Arrange vegetables with marinade in sterilized jars.

4) Close the jars with sterilized lids. On the floor or on a shelf (where there is space), spread a double-folded kitchen towel, put the jars turned upside down.