Sweet and sour chicken

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Sweet and sour chicken

I have no idea if this is even closely what any Chinese Sweet and Sour Chicken would taste like or look like. But in our family, we love this easy-to-make dish.

Course Main Course

Cuisine Chinese

Keyword sweet and sour

Prep Time 30

Cook Time 30

Servings

Calories 245kcal

Equipment

1 wok

Ingredients

For the chicken

0.5 pcs Pineapple
2 pcs Chicken breast no skin
2 tbsp sunflower oil
1 pcs onion large
1 pcs red pepper
1 pcs green pepper
1 tbsp corn flour
4 pcs spring onion

For the sauce

1 tbsp corn flour
300 ml pineapple juice
2 pcs garlic cloves
25 g ginger fresh
1 tbsp dark soy sauce
2 tbsp white wine vinegar
2 tbsp brown sugar
3 tbsp ketchup
1 pinch chili powder
black pepper

Instructions

Mince the ginger and crush and finely chop the ginger.
To prepare the sauce, combine cornflour with two tablespoons of pineapple juice in a small bowl until smooth. Mix the remaining pineapple juice in another bowl with the garlic, ginger, soy sauce, vinegar, sugar, ketchup, and chilli flakes until well blended. Set aside.
300 ml pineapple juice, 2 pcs garlic cloves, 25 g ginger, 1 tbsp dark soy sauce, 2 tbsp white wine vinegar, 2 tbsp brown sugar, 3 tbsp ketchup, 1 pinch chili powder, black pepper, 1 tbsp corn flour
Cup the onion into wedges. Trim the skin off the pineapple, quarter lengthwise, and remove the tough core. Slice the pineapple thickly and set aside. Cut each chicken breast into seven to nine uniform pieces.
Heat oil over high heat in a large non-stick frying pan or wok. Stir-fry onions and peppers for three minutes.
1 pcs onion, 1 pcs red pepper, 1 pcs green pepper, 2 tbsp sunflower oil
Toss chicken pieces in cornflour, then add to the pan and stir-fry for four minutes until lightly browned on all sides.
1 tbsp corn flour, 2 pcs Chicken breast
Introduce pineapple and sweet and sour sauce to the pan with the chicken, simmering over medium heat for 4–5 minutes, stirring occasionally until the chicken is fully cooked and the pineapple is heated through.
0.5 pcs Pineapple
Pour in the cornflour and pineapple mixture, cooking for 30–60 seconds until the sauce thickens and becomes glossy, ensuring the chicken and vegetables are evenly coated. Garnish with sliced spring onions and serve piping hot.
4 pcs spring onion

Notes

Serve with steamed rice.

Nutrition