Ingredients

The following ingredients have 10 Servings
  • 4 cups vegetable oil
  • for frying
  • 2 1/2 cups seltzer water
  • preferably lemon-lime
  • 2 cups flour
  • Salt and pepper
  • 10 to 12 boneless
  • skinless chicken thighs
  • cut into bite-sized pieces
  • 2 to 3 tablespoons soy sauce
  • Chopped scallions
  • for garnish
  • 2 cups pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/3 cup rice vinegar
  • 1 teaspoon toasted chili sesame oil
  • 1 clove garlic
  • crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons dark-brown sugar
  • 1/4 cup cold water
  • 2 heaping teaspoons cornstarch
  • Salt
  • 16 ounces spaghetti
  • 1/4 cup olive oil
  • 2 cups chopped celery
  • 1 medium onion
  • sliced
  • 1/2 head green cabbage
  • shredded
  • 1 bunch scallions
  • chopped
  • 1/4 cup sesame seeds
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons yellow mustard
  • 3 cloves garlic
  • chopped
  • Salt

Instruction

  • Heat oil in a heavy-bottom skillet until it registers 325°F on a deep-fry thermometer; the oil will shimmer but not smoke
  • In a large bowl, combine seltzer, flour and 3 teaspoons salt for the batter
  • Season chicken with soy sauce, salt and pepper
  • Working in 4 batches, coat chicken in batter, then fry until chicken is cooked completely, 7 to 10 minutes
  • (Cooking time depends on size of chicken pieces and oil temperature
  • ) Keep chicken warm in a glass baking dish in a preheated 200˚F oven, if needed
  • While frying chicken, bring a large pot of salted water to a boil for the pasta and make the sweet ‘n’ sour sauce: Combine all ingredients except for the cold water and cornstarch in a medium saucepan and bring to a boil
  • In a measuring cup, whisk together the cold water and cornstarch, and whisk into the boiling sauce ingredients
  • Lower heat and simmer until sauce thickens slightly and has taken on a glossy sheen, about 10 minutes
  • For chow mein, cook spaghetti according to package directions for al dente
  • In a large skillet with high sides, heat half of the oil over medium-high heat and cook vegetables until crisp-tender, 3 to 4 minutes
  • Add cooked pasta and remaining chow mein ingredients, including the remaining oil, and cook 3 to 4 minutes, tossing frequently until noodles are glossy and evenly coated
  • To serve, spoon sweet ‘n’ sour sauce over chicken and garnish with chopped scallions
  • Serve alongside noodles