Making a Marinade for Sweet & Sour Chicken

Video Transcript

"We're going to start off working on our chicken because we want that to marinate so it has a flavor, before we add our cooking sauce to it. So what we're going to do is we're going to take some rice vinegar and I'm using unseasoned rice vinegar because I really want the flavor of the cider vinegar, to come out, later on. I'm going to measure out two tablespoons, of the cider vinegar and two tablespoons of the soy sauce. I'm going to take an eighth, of a teaspoon, of salt because the soy sauce will become salty and I'm going to stir that in. I'm going to blend it until the salt is dissolved. Now, I'm going to come back to our chicken and because this is the very first thing we're doing, I don't want to contaminate any other surface, so I'm going to put on these plastic gloves and I'm going to, very lightly, cover each side with black pepper, I'm actually not going to put salt on it because we already have soy sauce, which is salty and then salt again. So, just a little bit of black pepper, this will give just a tiny hint of spice. Then I'm going to cut our chicken into cubes and I'm not going to cut it on a cutting board because we're going to be using that for vegetables. So we cut this into chunks and we'll get them, as close as we can, to an equal size. We're going to take our chicken and put it in our marinade. We'll move them around to make sure that all of the pieces are being coated and then we're going to chill this, for about twenty minutes. After about ten minutes, you want to come and stir these, once again, to make sure that all of the chicken is submerged and in the sauce."