Sweet And Sour Chicken Dish (Print Version)
# Ingredients:
→ Chicken
01 -
500 g boneless, skinless chicken breast, diced into 2.5 cm cubes
02 -
6 tablespoons cornstarch
03 -
50 ml vegetable oil for frying
04 -
Salt and pepper to taste
→ Vegetables
05 -
1 onion, thinly sliced
06 -
1 red bell pepper, chopped
07 -
1 yellow bell pepper, chopped
→ Sauce
08 -
6 tablespoons ketchup
09 -
2 tablespoons cider vinegar
10 -
6 tablespoons demerara or brown sugar
11 -
1 tablespoon soy sauce
12 -
1 tablespoon fresh ginger, grated
13 -
2 cloves garlic, grated
14 -
432 g tin pineapple pieces, drained (reserve the juice)
# Instructions:
01 -
Place the cornstarch in a medium bowl, season well with salt and pepper. Toss the chicken pieces in the cornstarch mixture until evenly coated.
02 -
In a high-sided skillet, heat the vegetable oil over medium-high heat. Gently fry the chicken pieces on all sides until golden brown. Remove the chicken and place it on a plate lined with paper towels. Note: The chicken does not need to be fully cooked at this stage.
03 -
After frying the chicken, add the sliced onion to the skillet. Scrape up the browned bits from the bottom of the skillet using a spatula or wooden spoon. Add the chopped bell peppers and cook until they start to soften.
04 -
In a bowl or measuring jug, whisk together the ketchup, cider vinegar, brown sugar, soy sauce, grated ginger, and grated garlic. Pour the sauce into the skillet and bring it to a gentle simmer. Add the pineapple pieces, reserving the juice. Adjust the sauce consistency by adding pineapple juice to taste.
05 -
Add the partially cooked chicken back into the skillet. Simmer the mixture for another 5-6 minutes, or until the chicken is cooked through and the sauce has thickened.
# Notes:
01 -
Add the reserved pineapple juice gradually to adjust the consistency of the sauce. Use diced pork as an alternative to chicken, ensuring pieces are the same size.