In this sweet-sour chicken recipe nothing interesting happens until the last 5 minutes when the magic begins. The sweet taste is given by the sugars of orange juice, cinnamon and cloves, and the sour taste is given by wine and orange. Garlic and caraway bind these flavors. I recommend using chicken hammers or wings (without peaks).
Sweet Sour Chicken Recipe
- 4 chicken hammers i used 4 lower teats
- 1/2 small onion
- 6 cloves of garlic
- 4 oz white dry wine
- 8 oz orange juice
- 1/4 teaspoon of cumin
- 1 pinch leavened cinnamon top
- 1 top knife crushed cloves
- Place the chicken in a large pot (the meat comes in one layer as much as possible). Add orange juice and wine. Add water just as much as needed until the chicken is almost covered. Add cinnamon, cloves, cumin and 3 cloves of crushed garlic. Add the other cloves of whole garlic, onion cut large pieces and a little salt.
- Place the pot on the fire and bring it to boil. Put the lid on it, put the fire on it and boil it until the meat is made (for about 45 minutes). Until now, nothing spectacular happens in the pot, the chicken just boils and a nice smell from the pot (see picture)
- When the meat is soft, take the lid and boil to medium heat until the liquid drops of the meat (about 30 minutes). Check the fluid level from time to time.
- When the liquid is only 1 finger in the pot (see picture 3) you can taste it, you will see it is already syrupy and aromatic. From now on the magic …
- Put the fire down and continue to boil stirring more often. At some point, the sauce of the pot becomes concentrated, like a jam, continue to boil and stir it to not burn. The “Gem” will cover the flesh, glaze it, grabbing a beautiful orange color. You will see how the fat is gathered in the bottom of the pot (it is chicken fat, so you have to use pieces with bone and skin) and the chicken starts to roam (see picture 4; I pulled 2 pulps to see how the sauce looks on the bottom of the pot). Continue to fry (now it’s frying because in the pot you have fat) turning the chicken on all sides to catch a beautiful color. The sauce in the pot now has a dark orange color, because the orange sugars have caramelized. When you see the first signs of burning on the bottom of the pot (the sign that the sauce has caramelized enough) you stop, the chicken is ready.
- Finally, the chicken should have a pleasant orange color with rust, be glossy and sticky.
You can serve it with rice or potatoes
For more chicken recipes check our go to list of 35 easy chicken recipes.