Canned peppers in sweet and sour sauce. Thai chicken recipe in sweet and sour sauce. Thai and Chinese sweet and sour chicken: what are the differences

Pickled bell pepper is a wonderful appetizer that is perfect for various cereals, as an addition to the main dish, for example, mashed 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.

bell pepper before pickling, you need to carefully examine, select whole, without spoiled areas, vegetables. 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. Useful and delicious preparation ready for the winter!

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 poultry preparation process Thai recipe cannot be called complex. 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

• sliced chicken fillet roll in flour and place on a hot plate vegetable oil frying pan.
• Fry the chicken for two to three minutes without stirring! This important point, since the peculiarity of this dish is the different roasting of the chicken on both sides.
• Now quickly flip chicken pieces, 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.
• Put the chicken to the vegetables with spices, onion and bell pepper, 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 in any container cold water with potato starch.
• Immediately pour the starch-water mixture into the pan - it is she who will give ready meal 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!

reasontoseason.com

Ingredients:

• 50 g chili pepper;
• 3 cloves of garlic;
• 1 tablespoon ;
• 1 teaspoon starch;
• 1 tablespoon wine or apple cider vinegar;
• 1 teaspoon of sugar;
• a pinch of salt.

Cooking

Grind garlic and chili peppers in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on a slow fire.

As soon as the sauce starts to boil, add the starch. Immediately after boiling, remove the pan from the stove and set to cool.

Because of the starch, the sauce is quite thick. If you want to make it more liquid, just skip this ingredient.

In a clean, airtight container, the sauce will keep in the refrigerator for up to a week.

chilipeppermadness.com

Ingredients:

• 450 g very hot pepper chili without stems;
• 4 cloves of garlic;
• 12 large basil leaves;
• 1 glass of vinegar;
• 1 teaspoon of salt.

Cooking

Preheat oven to 200°C. Spread chili peppers and unpeeled garlic cloves on a baking sheet. Send vegetables for 15-20 minutes in the oven. Wait for the skin of the peppers to wrinkle a little, but not burn.

Grind the pepper and peeled garlic in a food processor. Add basil leaves and blend again. When the vegetables are well mashed, pour in the vinegar.

At the end, salt and mix the sauce. Strain it and pour into sterilized bottles. It can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!

pixabay.com

Ingredients:

• 200-250 g coarsely chopped apricots (pitted);
• 2 jalapeno peppers;
• 1 large Thai chili pepper;
• 1 red chili pepper;
• 2 cups apple cider vinegar;
• 1 cup light brown sugar;
• 2 bay leaves;
• salt - to taste.

Cooking

Cut all hot peppers with seeds, except for one jalapeno pepper: it must first be de-seeded and then chopped.

Combine the apple cider vinegar and brown sugar in a medium saucepan and bring the mixture to a boil to dissolve the sugar. Add the apricots, all crushed peppers, bay leaf and simmer the sauce over moderate heat until the apricots are soft. This will take about 5 minutes.

Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, salt and pour into sterilized jars or bottles.

This sauce can be stored in the refrigerator for up to a month. It is best served with or used for cooking.

bustle.com

Ingredients:

• 2 small red chili peppers;
• 2 ordinary red peppers;
• 2 cloves of garlic;
• 1 shallot;
• 400 g chopped tomatoes with juice;
• 100 g brown sugar;
• 3 tablespoons sherry vinegar

Cooking

Remove the seeds from the pepper and chop. Chop the onion and garlic. Place these ingredients in a food processor, add the tomatoes and blend until smooth.

Transfer the puree to a stainless steel saucepan, add sugar and vinegar and bring to a boil, stirring occasionally.

After boiling, reduce the heat to a minimum and simmer the sauce for 40-60 minutes until it thickens. Do not forget to stir, especially towards the end of cooking.

ready sauce Pour into sterilized jars and refrigerate. As such, it can be stored in the refrigerator for two weeks.

pixabay.com

Ingredients:

• 200-250 g red jalapeno peppers;
• 1 clove of garlic;
• ¹⁄₂ cup fresh lime juice;
• ¼ cup of water;
• 2 tablespoons of salt.

Cooking

Coarsely chop the pepper and send along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the finished sauce to an airtight container.

This sauce is perfect for roast beef. It can be stored in the refrigerator for about a week.

pixabay.com

Ingredients:

• 6 medium jalapeno peppers;
• 4 sprigs of cilantro;
• 2 green onion feathers;
• 2 cloves of garlic;
• ¹⁄₂ cup of white vinegar;
• 2 tablespoons of sugar;
• 1 tablespoon fresh lime juice;
• 1 teaspoon of salt.

Cooking

Chop the jalapeno, cilantro, onion and garlic. Move their blender, add all other ingredients and blend until smooth. Voila, the sauce is ready.

It can be added to meat, used as a marinade for poultry, or used in tacos. Sauce can be stored in the refrigerator for up to two weeks.

sistacafe.com

Ingredients:

• 1 teaspoon chili powder;
• 6 cloves of garlic;
• 100 ml apple cider vinegar;
• 100 g of sugar;
• ¹⁄₄ teaspoon salt.

Cooking

Pour the vinegar into the saucepan and bring it to a boil. Add sugar, salt and simmer for 5 minutes.

Remove the pot from the heat, add the minced garlic and chile powder. Cool the sauce to room temperature.

This option goes well with grilled chicken, rice and many Thai dishes. It can be stored in the refrigerator for up to a week.

tandapagar.com

Ingredients:

• 5 tablespoons of soy sauce;
• 1 tablespoon rice wine;
• 2-3 cloves of garlic;
• 10 g of ginger root;
• 1 tablespoon rice vinegar;
• 20 g cilantro;
• 1 tablespoon of tomato paste.

Cooking

Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add to them soy sauce, wine and vinegar. Mix thoroughly. At the end add tomato paste and mix again.

This sauce goes great with fish: it can be served with the finished dish, and added during the cooking process.

It is best to eat the sauce right away or pour it into a clean, airtight container and store in the refrigerator for about a week.

pixabay.com

Ingredients:

• 2 tablespoons of rapeseed oil;
• 1 medium red onion;
• ¾ cup coarsely chopped fresh ginger;
• ¾ cup light brown sugar;
• 1 ¹⁄₄ cups ketchup;
• ¹⁄₄ cup chili bean sauce (toban djan);
• 1 glass of water.

Cooking

Heat up the oil in a saucepan. Add thinly sliced ​​onion and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.

Place sugar, ketchup and bean sauce in a saucepan. Simmer over low heat for about 5 minutes until thickened.

Transfer the mixture to a blender, add half a glass of water and mix everything until smooth. Then add the rest of the water and mix again.

Transfer the sauce back to the saucepan and simmer over low heat for 3 more minutes. Then pour it into a clean bowl and refrigerate to chill.

This amount of sauce is enough for about 2 kg of finished. It is not recommended to store it for more than a day.

gotovim-doma.com

Ingredients

For dry adjika:

• 300 g of bitter red pepper;
• 2 tablespoons of coriander;
• 1 tablespoon hops-suneli;
• 1 tablespoon dill seeds;
• sea ​​salt.

For sauce:

• 4 kg tomato puree;
• 2 kg of sweet pepper;
• 2 hot peppers;
• 2 bunches of cilantro;
• 1 bunch marjoram;
• 1 bunch of basil;
• 1 bunch of parsley;
• 6-8 heads of garlic;
• 6-10 teaspoons of adjika;
• 200 ml of vinegar;
• ¹⁄₄ teaspoon ground black pepper;
• 4 tablespoons of suneli hops;
• salt - to taste.

Cooking

First you need to prepare dry adjika. Peel the dried red peppers from the stalks and seeds in advance (preferably 1-2 weeks in advance) and chop in a meat grinder or food processor.

Sift the coriander so that no husks and other debris remain. Grind it in a mortar to powder.

Pound the dill seeds until oil is released and also grind in a mortar. Mix crushed peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.

Now you can proceed to the preparation of the satsebeli sauce. Wash and clean all vegetables and herbs. Grind pepper and garlic in a meat grinder or combine.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.

Add all the spices, adjika, salt and part of the vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour it into sterile liter jars. Add a tablespoon of vinegar to each and swirl for long-term storage.

Do you have a favorite spicy sauce? Share the recipe in the comments!

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 the folded kitchen towel, put the jars turned upside down.