Sweet and Sour Chicken
Course: main courses, chicken & poultryCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
500 g chicken
1 small onion
1 chopped garlic
1 tsp chopped fresh ginger
200 g bell pepper
100 g canned pineapple
1 carrots
vegetable oil
1/2 cup flour
1/2 cup flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp soy sauce
3/4 cup water
1/4 cup reserved pineapple juice
1/4 cup sugar
1/4 cup reserved pineapple juice
1/2 cup water
3 Tbsp vinegar
1/2 cup ketchup
1 tsp soy sauce
2 Tbsp cornstarch
Steps
- Peel and slice thinly the carrot.
Dice the onion and bell pepper.
Cut the chicken breast into thinly strips.
Set all aside.
- batter: In a large bowl, mix all the batter ingredients (flour, cornstarch, baking powder, soy sauce, water) until well combined. Add chicken pieces to batter and stir to coat.
- Deep fry the coated chicken in vegetable oil for 5-8 minutes or until golden brown. Drain on paper towels and set aside.
- sauce: In a medium bowl, stir all the sauce ingredients together (sugar, water, vinegar, ketchup, soy sauce, reserved pineapple juice, cornstarch) and set aside.
- In a large skillet or wok, heat 2 Tbsp oil over medium-high heat. Add onion, garlic, ginger, carrot, bell pepper. Sauté for about 3-5 minutes.
Add the sauce mixture and pineapple. Bring just to a boil to thicken.
- Add fried chicken pieces and stir to coat. Serve over white rice and enjoy!
