Sweet and Sour Chicken |Taste of Asia|

Friday dinner at our home is always special. After a busy week, we look forward to a relaxing weekend. We take it easy and mostly stay at home. I often experiment with various cuisines that we try at different restaurants. Redo some of the recipes from this blog or test some new recipes! Sweet and Sour Chicken is such a quick and easy recipe to make that you would never go back to a Chinese takeaway ever!

Slightly sweet from the chunks of pineapple and sour from the vinegar and different sauces, this sweet and sour chicken is a no fail one. You may use any protein of your choice. I have tried with fish and it tastes equally good too.

Crispy fried chicken with chunks of sweet pineapple and bell peppers in a lightly sweetened sauce will be your next favorite Chinese recipe for sure! It can be served with plain jasmine rice, noodles or fried rice.

Tips:

You may use rice wine vinegar instead of Chinese vinegar. If you are using the canned pineapple, you may add the syrup instead of sugar. To make the recipe a bit healthier, you may bake or pan fry the chicken.

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HOW TO MAKE SWEET AND SOUR CHICKEN

YIELD: 4 Servings
PREP: 15 mins
COOK: 20 mins
READY IN: 1 hr 35 mins

INGREDIENTS

1 lb boneless skinless chicken thigh cut into bite size pieces
1 teaspoon ginger- garlic paste for the marinade
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper powder freshly ground
1 teaspoon light soya sauce
1/2 tablespoon Chinese vinegar optional see tips
2 tablespoons egg white lightly beaten
3 tablespoons cornflour divided
1 medium red onion cut into squares
1 medium red bellpepper cut into squares
1 medium green bell pepper cut into squares
1/2 cup pineapple cut into chunks
6 cloves garlic finely chopped
4 stalks green onions/ spring onions white and green parts separated
1 tablespoon light soya sauce for the sauce
2 tablespoons tomato ketchup
1 teaspoon white vinegar
1/2 teaspoon salt or to taste
1 teaspoon sugar or to taste
1 cup luke warm water
1 cup white oil divided for frying and cooking

INSTRUCTIONS

1. Trim the visible fat from the chicken, cut into bite size pieces, wash and pat dry. Marinate the chicken with ginger-garlic paste, salt, black pepper powder, soya sauce, Chinese vinegar, beaten egg white and 2 tablespoons of cornflour. Mix well to coat the marinade. Cover and set aside for at least an hour.
2. Prep the veggies and set aside. Finely chop the white parts of the green onions and cut the green parts diagonally.In a medium bowl, mix together, soya sauce, tomato ketchup, white vinegar, salt and sugar. Set aside.
3. Heat oil in a wok at medium high. Fry the marinated chicken in batches until crisp and golden brown in color. Drain and transfer to a paper towel lined plate. Repeat with the rest of the chicken.
4. Heat another wok and add 2 tablespoons of oil. Add the finely chopped garlic and white parts of the green onions. Stir for 30 seconds and add the prepared sauce. Mix well and add the cut vegetables and stir for 2 minutes at high. Add the lukewarm water and mix well and let it cook for 2 more minutes. Transfer back the fried chicken and coat well with the sauce. Check for seasoning and adjust accordingly.
5. Meanwhile make a cornflour slurry (mix 1 tablespoon of cornflour with 2 tablespoons of water ) and add it to the sauce. Let it cook for 1 minute so that the sauce is slightly thickened. Switch off the flame and transfer to a serving bowl. Garnish with green onions.
6. Serve hot with steamed rice, noodles or fried rice. Enjoy!