Sweet and Sour Chicken
The classic sweet and sour, is the crispy bites of the tenderest chicken in perfect marriage with a tangy-sweet sauce.
Ingredients
- 1 red or yellow paprika, diced
- 1 large red or white onion, diced
- 3 cloves garlic, bruised
- Vegetable oil (for frying)
- Spring onions for garnish
- Sugar to taste
- Salt to taste
For the Chicken
- 500 grams chicken filet, diced (for deep frying)
- 1 cup cornstarch
- 1 tsp white pepper
- 1 egg
For the Sweet and Sour Sauce
- 1 tbsp Chinese white or dark vinegar
- 3 tbsp tomato ketchup
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 3 tablespoons water
Instructions
- Combine chicken, a pinch of salt, and white pepper in a bowl. Coat chicken with cornstarch, then dip in beaten egg to cover fully. Heat vegetable oil in a deep pan or wok and fry chicken in batches until golden and crisp. Drain on paper towels.
- Drain excess oil from the wok, leaving about a tablespoon. Stir-fry chopped garlic until fragrant. If desired, add bell pepper, onions, and pineapple chunks; cook for 2–3 minutes until crisp-tender.
- Combine dark vinegar, white vinegar, ketchup, oyster sauce, light soy sauce, and sesame oil in a bowl. Mix well. Thicken in the vegetable pan with cornstarch slurry, stirring until glossy and evenly coating the vegetables.
- Toss fried chicken in the pan with the sauce for 1–2 minutes to coat. Serve on a plate, topped with chopped spring onions.