Sweet and Sour Chicken

 

Sweet and Sour Chicken

A simple, yet classic Cantonese dish, the caramelized pineapples complement the fried chicken, with generous chunks of peppers providing an added bite.

1.    Difficulty: Very Easy to Cook

2.    Preparation: 10 min

3.    Cook: 15 min

4.    Clean up: 10 min

5.    Steps: 4 steps

6.    21 Ingredients

Ingredients

Chicken thigh(cubed) -800 g,
Substitute chicken with pork,
Fish or Prawns,

Pineapple -¼ fresh , cut into large chunks (use canned cube pineapples instead and you won’t need to pre-cook the pineapples in brown sugar.)

1 red bell pepper -cored & cut into large chunks

1 green bell pepper -cored & cut into large chunks

Onion peeled -½ large  & cut into chunks, layers separated

5 spring onions -cut into 5 cm lengths

Rice flour-½ cup

Tapioca flour-½ cup

Ginger(grated)- 1 tsp

Garlic(minced)- 1 tsp

Brown sugar-2 tbsp

Tomato ketchup-3 tbsp

Tomato paste-1 tbsp

Pyster sauce-1 tbsp

Plum sauce-2 tbsp

Rice vinegar-2-3 tsp

Honey-1 tbsp

Cornstarch-1 ½ tsp

Water-100 ml

ground white pepper-½ tsp

vegetable oil - for frying

 

Serves:  4 to 6 people

Instructions:

A)   Make sweet & sour sauce

In a small mixing bowl, stir together tomato paste, ketchup, oyster sauce1 tbsp , plum sauce 2 tbsp, 2 - 3 tsp vinegar, garlic, honey 1 tbsp, ginger, white pepper 1/2 tsp, 1 1/2 tsp cornstarch and water 100 ml to make the sweet and sour sauce.

Set sauce aside.

 

 

B)   Cook pineapples

In a pan on medium heat, add brown sugar 2 tbsp.

Add pineapple chunks when the brown sugar starts to melt (feel free to add a little bit of water if it gets too thick).

Stir-fry for 30 seconds and mix well. 

Remove pineapples and set aside.

Add sweet and sour sauce into the same pan and mix well for 1 minute. 

When slightly reduced, remove and set aside.

 

C)   Coat and deep fry chicken

In a mixing bowl, add rice flour and tapioca flour, and mix well

Add cubed chicken and mix well to coat evenly.

Deep fry chicken by adding cubed chicken to a pot on high heat, half filled with vegetable oil. 

When chicken pieces turn golden/ light brown, remove the chicken.

Set aside on a paper towel to drain excess oil.

Reserve oil for next step.

 

 

D)   Cook sweet & sour chicken

In a pan on high heat, add 2 tbsp vegetable oil from frying the chicken.

When hot, add onion, red & green bell peppers and stir-fry for a minute.

Pour in the sweet and sour sauce and bring to a boil.

Cook until thickened, for less than 1 minute, then toss the pineapples and fried chicken back in.

Stir well and mix evenly.

Add the spring onions, and immediately take it off the heat once they start to wilt

 

Plate and Serve!

Add cucumber to provide a little more crunch to the dish