Passover Sweet and Sour Chicken
Servings
4 Servings
Ingredients
- 1 lb boneless skinless, chicken breast
- baking soda to cover chicken about 1/2 cup
- 2 teaspoons Passover soy sauce
- 1 teaspoon white wine
- 1/2 cup potato starch
- grapeseed or hazelnut oil as needed
- 3 garlic cloves choped
- 1 orange pepper cut into squares
- 1 yellow pepper cut into squares
- 2 scallions chopped
- 1 can pineapple chunks
- 3 tablespoons ketchup
- 1 teaspoon Passover Worcestershire sauce
- 1 teaspoon potato starch
- 1 teaspoon sugar
- 3 tablespoons white wine vinegar
- juice from the can of pineapple chunks used above
Instructions
- Cut the chicken into small cubes. Cover with baking soda and let it sit for about 20 minutes, rinse then pour the soy sauce and white wine over the chicken and let it marinade for 15-20 minutes.
- Meanwhile, mix all the ingredients for the sweet and sour sauce together and set aside.
- After 20 minutes, drain the chicken from the marinade and coat each piece with potato starch. Heat a deep skillet or wok over high heat and add enough neutral flavored oil to fry the chicken. Once the oil is hot, deep fry the chicken pieces until they turn golden brown. Remove to a paper towel lined plate.
- Next, toss in the chopped garlic and stir fry until fragrant, about 1 minutes, then add the bell peppers and pineapple. Stir fry until you smell the aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the chicken into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot or can be reheated covered in the oven.
- For a complete Passover Chinese Seder Menu click here.
What can I substitute for the Passover Worcestershire sauce, which I can’t obtain in Israel?
I do try and give nutrition information usually, just didn’t get to it this time. However, the baking soda is washed off so it won’t add quite as much sodium as the amount in the ingredients suggests and would actually make it quite hard to calculate accurately.
If every rule has to come with nutritional info, there would be many fewer recipes available, since most people do not have the equipment or expertise to run a nutritional analysis. I think the person who is considering preparing the food should be responsible for whehter the recipe fits into their diet.
What in the world is kosher for Pesach soy sauce?
If you mean what is it made of, I don’t really know, probably salt and coloring, it just doesn’t have soy beans in it. It is not what I would use year round, but it adds a little something to make this dish Chinese.
That baking soda provides over 7 grams of salt per serving in this recipe, and it brings nothing else to the party. A healthy adult isn’t supposed to have more than 1.5 grams of sodium daily. I think, if you’re going to publish recipes like this, you have an obligation to provide nutritional information. 🙁
If it is not for Pesach I would use Cornstarch, I do prefer cornstarch in this type of recipe, another option is arrowroot.
It looks and sounds good, but if I wanted to make it other than on Pesach, what can I substitute for the potato starch? I’m not even sure I could find that where I live.
So sorry I updated it.
I don’t really know but I read it somewhere and ever since I started I just love how it comes out. I guess it cleans off anything that you don’t want and maybe softens it.
just curious what does the baking soda do??
the recipe calls for soaking the chicken bites in baking soda but you don’t mention it in the ingredients. Please explain.