Mastering the 50 Greatest Classics - #1 | Hong Kong Style Sweet & Sour Chicken

Mastering the 50 Greatest Classics - #1: Sweet & Sour Chicken. Everyone knows this dish, but few have had the real deal. Authentic "sweet and sour" is a masterclass in balance: vinegar vs. sugar, and crunchy chicken vs. a thick, mahogany glaze. In this episode, we use chicken thighs for moisture and a specific double-fry method to ensure that signature crunch holds up. Subscribe for part 2/50!✨ Cheers, TCL The Ingredients (4 pers): The Chicken: - 800g Chicken Thighs (2.5cm chunks) - 2 Eggs - 60ml Light Soy Sauce - 10g Garlic Powder - 8g MSG - 4g Sea Salt - 2g White Pepper - 30g Flour - 16g Cornstarch The Dredge: - 130g Flour - 130g Cornstarch - 4g White Pepper The Sauce: - 200ml Chicken Stock - 10 tbsp Ketchup - 7 tbsp Pineapple Juice - 5 tbsp Brown Sugar - 4 tbsp White Wine Vinegar - 2 tbsp Cornstarch Stir-fry: - Red, Yellow and Green Bell Peppers - 1 Red Onion - 200g Pineapple Step-by-Step: 1. The Wet Prep: Create a thick, gluey paste with the chicken and marinade. Let it hydrate in the fridge for 2 hours. 2. The Coating: Dredge each piece in the flour/starch mix. Rest on a rack for 5 mins to prevent the coating from falling off. 3. The Double Fry: Fry once at 175°C to cook through, then a second time at 200°C to achieve a "glass-hard" crunch. 4. The Final Toss: Sauté your aromats and veg. Pour in the sauce and whisk until it turns from cloudy pink to a thick, glossy mahogany. 5. Finish: Toss the chicken quickly to coat every piece without losing the crunch. #SweetAndSour #Classics #AuthenticChinese #TCL #Homecooking