If you are a Chinese Food lover then this Mar Far Chicken Recipe is great for you. In this post, I have shared the Best Mar Far Chicken Recipe With Sweet And Sour Taste with full details explanation that you will love I hope.
What Is Mar Far Chicken Recipe?
Mar far chicken is a popular Chinese chicken-style meal that is said to have gained popularity at Kim’s restaurant in Medford, Oregon. And I believe that it has one of the most distinctive flavours of any chicken recipe, that is why I believe it has become so well-known.
The origins of Mar Far Chicken can be found in the US, specifically in Medford, Oregon, going back to the 1950s. Some local residents believe that Kim’s Chinese restaurant was the first to provide it.
The meal was created by Kim Lay, who gave the Arabic or Turkish dish mar far a Chinese twist. The recipe has changed over time as people have added their own touches to it. But today I will show you the Mar Far Chicken Recipe With Sweet And Sour taste. The Mar Far Chicken Recipe ingredients are as follows:
For Sauce:
- Water
- Valencia Orange
- Lemon
- Ginger
- Vinegar
- Sugar
- Ketchup
For Marinade:
- Chicken Breast
- Salt
- Garlic Powder
- White Pepper
- Water
- Cooking Wine
For Breading:
- Salt
- Garlic Powder
- Egg
- Water
- White Pepper
- Baking Powder
- Corn Starch
- Vegetable Oil
- Flour
How To Make Mar Far Chicken Recipe
In a large pot, add 10 cups of water and bring to a boil. Slice the orange, lemon, and ginger and put them in the pot. Boil for 30 minutes, and make sure you have at least 5 to 6 cups of juice after boiling.
Drain the juice into a bowl, squeeze out every last drop, and it is important. Now to the juice add 1 1/2 cup of sugar, 1 1/3 cup of vinegar, and 1 1/4 cup of ketchup and mix very well.
In a separate pot, add 1 cup of sweet and sour sauce. In a separate bowl, add 1 tbsp of potato or corn starch and 2 tbsp water and mix very well. Add in the thickener slowly and continue to stir. After the sauce has thickened enough, pour the sauce into a bowl.
Now slice the chicken breast in half. Slice the halves into 3 long strips. Turn the strip sideways and slice it at a 45-degree angle. Cut about 1 inch or 2.5 cm wide.
Place the chicken in a bowl, add in 1 tsp of salt, 1 tsp of garlic powder, 1/4 tsp white pepper, 1 tbsp of cooking oil, and 1/4 cup of water and mix very well. The water will make the breast moist and juicy. Wrap it with plastic film and refrigerate for a minimum of 30 minutes.
Add 1 egg, 1 tsp of garlic powder, 1/4 tsp of white pepper, 1 tsp of salt, 1/4 cup of cornstarch, and 1 cup of water to a batter mixer. Stir gently first and then beat it.
After beating add 1 cup of flour first and mix. Scrape the side of the bowl occasionally. Add the remaining 1/4 cup flour and mix. Add 3 tbsp of vegetable oil and finally add 1 tbsp of baking powder and beat them.
After 30 minutes take the chicken out of the refrigerator. Pour in the batter and mix. Heat the vegetable oil at 370 Degree Fahrenheit in a frying pan. First, fry for 2 minutes and make sure to continually move the chicken or else there it will come out an uneven colour.
After 2 minutes, take the chicken out. We are going to fry it twice. So the skin will be very crispy. After about 30 seconds, put the chicken back in the oil and fry for another 3 minutes or until golden brown (Details Below).
Best Mar Far Chicken Recipe With Sweet And Sour Taste
Equipment & Tools
- Burner
- Large Pot
- Cutting Board
- Knife
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Batter Mixer
- Frying Pan
Ingredients
For Sauce
- 10 cups Water
- 1 Valencia Orange
- 1 Lemon
- 3 slices Ginger
- 1 cup Vinegar
- 1 ½ cup Sugar
- 1 ¼ cup Heinz Tomato Ketchup, Recommended
For Marinade
- 450 Grams Chicken Breast
- 1 tsp Salt
- 1 tsp Garlic Powder
- ¼ tsp White Pepper
- ¼ cup Water
- 1 tbsp Iberia Dry White Cooking Wine, Recommended
For Breading
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 Egg
- 1 cup Water
- ¼ tsp White Pepper
- 1 tbsp Baking Powder
- ¼ cup Bob's Red Mill Corn Starch, Recommended
- 3 tbsp Vegetable Oil
- 1 ¼ cup Flour
Instructions
- In a large pot, add in 10 cups of water and bring to a boil.
- Slice the orange, lemon, and ginger and put them in the pot.
- Boil for 30 minutes, and make sure you have at least 5 to 6 cups of juice after boiling.
- Drain the juice into a bowl, squeeze out that every last drop, and it is important.
- Now to the juice add in 1 1/2 cup of sugar, 1 1/3 cup of vinegar, 1 1/4 cup of ketchup and mix very well.
- In a separate pot, add in 1 cup of sweet and sour sauce.
- In a separate bowl, add 1 tbsp of potato or corn starch and 2 tbsp water and mix very well.
- Add in the thickner slowly and continue to stir.
- After the sauce has thicken enough, pour the sauce in a bowl.
- Now slice the chicken breast in half. Slice the halves into 3 long strips.
- Turn the strip sideway and slice it in a 45 degree angle. Cut about 1 inch or 2.5 cm wide.
- Place the chicken in a bowl, add in 1 tsp of salt, 1 tsp of garlic powder, 1/4 tspf white pepper, 1 tbsp of cooking oil, 1/4 cup of water and mix very well.
- The water will make the breast moist and juicy.
- Wrap it with plastic film and refrigerate for minimum 30 minutes.
- Add 1 egg, 1 tsp of garlic powder, 1/4 tsp of white pepper, 1 tsp of salt, 1/4 cup of cornstarch, and 1 cup of water in a batter mixer.
- Stir gently first and then beat it.
- After beating add 1 cup of flour first and mix.
- Scrape the side of the bowl occasionally.
- Add the remaining 1/4 cup flour and mix.
- Add 3 tbsp of vegetable oil and finally add 1 tbsp of baking powder and beat them.
- After 30 minutes take the chicken out of the refrigerator.
- Pour in the batter and mix.
- Heat the vegetable oil at 370 Degree Farenhiet in a frying pan.
- First fry for 2 minutes and make sure to continue move the chicken or else there it will come out uneven colour.
- After 2 minutes, take the chicken out.
- We ar going to fry it twice. So the skin will be very crispy.
- After about 30 seconds, put the chicken back in the oil and fry for another 3 minutes or until golden brown.
- Remove the chicken from the pan and your Mar Far Chicken is Ready to serve.
Nutrition
Have a look at our Souplantation Chicken Noodle Soup Recipe if you are interested.
Valuable Tips
What To Serve With This Mar Far Chicken Dish?
This Mar Far Chicken Recipe can be paired with a variety of side dishes, such as baked potatoes, Southern cornbread, and spicy southwest salad. For a full serving of vegetables, you can add crack green beans or honey butter Brussels Sprouts.
How To Store Mar Far Chicken?
This recipe makes approximately 4 servings of mar far chicken. And if you have leftovers, they remain delicious for days after you make them. That’s why you can make the recipe twice so that you have plenty for the entire week.
How To Reheat Mar Far Chicken?
To reheat Mar Far Chicken, use an oven. Preheat your oven to 350°F. Next, place your mar far chicken in an oven-safe container and cover it. Then, heat the dish in the oven for 15 minutes, or until the appropriate temperature is reached.
You can look at our Best Sabana De Res Recipe If you’re interested.
Take a peek at our Best Pickled Pork Recipe if you’re interested.
Conclusion
It’s worthwhile to try the Mar Far Chicken Recipe With Sweet And Sour Taste.. Due to their simplicity, these bite-sized chicken breasts are the ideal meal to add to your weekday dinner routine. The ingredients and cooking techniques in this recipe for Mar Far chicken are straightforward and affordable.
Mar Far Chicken Recipe serves 4 people, but you can easily make it double or triple to feed more. This recipe is great for large families or for meal prepping for the week. Simply gather the ingredients to make this delicioSweet And Sour Mar Far Chicken for your family.
I hope you enjoyed this Mar Far Chicken Recipe with Sweet And Sour Taste. Please leave a comment below if you liked our Mar Far Chicken Recipe.
awesome recipe thanks I love it