The Oh-so- good sweet and sour chicken. A dish that taste different every time you order it from the take away place. Its crunchy, fresh, tangy and just too good on a weekday evening. The original recipe I follow was from Marion`s kitchen – as she is probably my favourite Asian recipes cook. I changed it slightly to fit my family taste.
500 g chicken breast, cut into cubes
1 tbsp soy sauce
1 garlic clove, minced
black pepper to taste
1/2 cup plain flour
oil for frying
1 onion, cut into wedges
1/2 red bell pepper cut into cubes
1/2 yellow pepper, cut into cubes
1/2 red pepper, cut into cubes
2 spring onions, cut long
For the sauce
1/2 cup brown sugar
2 tbsp tomato ketchup
1 tbsp soy sauce
3 tbsp vinegar
1/2 cup pineapple juice
1/4 tsp Chinese five spice
2 tsp corn starch
- In a bowl marinate the chicken with garlic, soy sauce and pepper. Let sit in the fridge for at least 30 minutes. Take it out and add the flour. Make sure the meat is well covered in a thin flour coat
- Preheat 1/2 cup oil in a shallow pan and fry the chicken on both sides until golden. Set aside on a paper napkin to absorb the excess oil
- Prepare the sweet and sour sauce in a small pan. Mix all the ingredients, but the corn starch and whisk gently until it thickens slightly.
- Mix the cornstarch with 3-4 tbsp water and add it to the sauce. Cook another minute and its ready.
- Time to put the dish together. Preheat a big pan or wok with 1-2 tbsp oil and fry the peppers and onions for couple of minutes. You want them to be slightly soft, but still to have a bite to it. Add the chicken and sauce and stir well until the meat gets nicely coated with the sauce.
- Serve sprinkled with onion and with a side of white rice.