Sweet and Sour Chicken
Crispy battered chicken tossed with pineapple, bell pepper, and onion in a vivid sweet-sour sauce of rice vinegar and tomato, the global ambassador of Chinese cooking.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix ketchup, rice vinegar, sugar, soy sauce, and cornstarch slurry in a bowl; set aside. Cut chicken into 3cm pieces. Combine cornstarch, flour, salt, and pepper. Coat chicken in beaten egg, then toss in cornstarch mixture until fully coated. Cut peppers and onion into 2cm pieces; mince garlic.
Fry
Heat 400ml oil to 175°C in a deep pan. Working in batches, fry chicken 4–5 minutes, turning once, until golden and crisp. Drain on paper towel.
Saute
Heat 1 tbsp oil in a wok over high heat. Stir-fry garlic, onion, and peppers 2 minutes until lightly charred but still crunchy.
Build
Pour sauce into the wok over medium heat, stirring 1–2 minutes until thickened and glossy. Add pineapple and fried chicken; toss to coat evenly.
Plate
Transfer to serving bowls and serve immediately over steamed rice. Do not rest or the batter will soften.
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