Sweet and Sour Chicken Recipe

Sweet and sour sauce is a kind of versatile sauce, going very well with any kind of meat, like pork, beef including chicken of course. This dish, pan-fried chicken in sweet and sour sauce is perfect for going with white rice. You can deep fry the chicken if you like. This time I just pan fried the chicken for saving the oil, good to health as well.

Ingredients:

• 275 gm chicken thigh fillet (or chicken breast)
• 1/2 capsicum
• 1 onion
• 1 tomato
• 3 slices pineapple (fresh or canned)
• 1 tsp minced garlic
• salt to taste
• 2 Tbsp water

Marinade:

• 2 tsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• 1 tsp Shaoxing wine (or sherry)
• 1/2 tsp freshly grated ginger juice
• a pinch of pepper

Sweet and sour sauce:

• 2 Tbsp ketchup
• 2 tsp sugar
• 1 tsp Worcestershire sauce
• 2 Tbsp pineapple juice
• 2 Tbsp water

Thickening:

• 1/2 tsp cornflour
• 2 Tbsp water

Method:

1. Rinse chicken and pat dry with paper towels. Cut into bite-sized chunks. Marinate for 1 hour. Cut onion, capsicum and tomato into pieces. Set aside.
2. Slightly coat marinated chicken with cornflour. Fried over medium-high heat until both sides are brown and cooked. Set aside.
3. Add 2 tablespoons of oil in a wok or frying-pan. Sauté onion and garlic, add capsicum. Add tomato and 2 tablespoons of water, cook for 2 minutes, or until all ingredients are softened. Pour sweet and sour sauce, add pineapples and bring to a boil. Toss in chicken and stir well. Sprinkle salt to taste. Add thickening and cook to your preferred consistency. Dish up and serve hot with rice.