Sweet and Sour Tenderloin — Extra-Tender Chicken Breast Version

Cooking StepsHow to cook Sweet and Sour Tenderloin — Extra-Tender Chicken Breast Version step by step

Cooking Process

1. 
   Step 1

   Thaw the chicken breast: prepare a large bowl of cold water, add 3 tablespoons of salt, and soak the chicken breast until fully thawed. This brining step keeps the meat extra tender.

2. 
   Step 2

   Prep the meat: remove any sinew from the chicken breast, cut it in half, slice each piece horizontally into two thinner cutlets, then cut into strips along the grain.

3. 
   Step 3

   Marinate: for one chicken breast, add ¼ tablespoon salt, ½ tablespoon white pepper, 1 tablespoon light soy sauce, ½ tablespoon sugar, and smashed garlic. Mix well and marinate for at least 30 minutes.

4. 
   Step 4

   Make the sweet-and-sour sauce: in a large bowl, dissolve 2 tablespoons cornstarch in 10 tablespoons water. Then add 2 tablespoons ketchup, 2 tablespoons light soy sauce, 4 tablespoons vinegar, 6 tablespoons sugar, and a drop of dark soy sauce (optional). Stir until smooth.

5. 
   Step 5

   Fry the chicken: after marinating, coat the chicken with one beaten egg. Add 10 tablespoons cornstarch in two batches, mixing until very thick and sticky. Heat oil in a wok — the oil stays clean and can be reused. Heat over medium heat until a bamboo chopstick just starts to bubble. Add chicken strips one by one. Keep the heat at medium — as soon as the pieces float, remove them immediately for maximum tenderness. For the second fry: turn the heat to high until the oil just starts to smoke, add all the chicken back in, count to 30 (about 30 seconds), then remove immediately. The result: slightly crispy outside, tender and juicy inside.

6. 
   Step 6

   Cook the sauce: pour the prepared sauce into a clean wok over low heat, stirring constantly. It will gradually thicken as it heats.

7. 
   Step 7

   Toss and serve: once the sauce has thickened, add the fried chicken and toss until evenly coated. Serve immediately.