SWEET&SOUR

SWEET&SOUR

SWEET&SOUR CHICKEN

For the Chicken: – 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces – 1 cup cornstarch – 1 cup all-purpose flour – 2 large eggs, beaten – Salt and pepper, to taste – Oil, for frying

– Season the chicken pieces with salt and pepper. – Dredge the chicken pieces in cornstarch, then dip in the egg, and finally coat with flour. Ensure each piece is well-coated.

STEP 1

STEP 2

– Heat oil in a large skillet to 350°F (175°C). – Fry the chicken in batches until golden brown and cooked through.

For the Sauce: – 1/2 cup rice vinegar – 1/4 cup ketchup – 1/4 cup soy sauce – 1/2 cup sugar – 1/2 cup pineapple juice – 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

– In a small saucepan, combine rice vinegar, ketchup, soy sauce, sugar, and pineapple juice. Bring to a simmer over medium heat. – Add the cornstarch slurry and cook until the sauce thickens, stirring constantly.

STEP 3

For the Vegetables: – 1 cup pineapple chunks (fresh or canned) – 1 red bell pepper, cut into chunks – 1 green bell pepper, cut into chunks – 1 small onion, cut into chunks

STEP 4

– In a large skillet heat a small amount of oil. –Add the bell peppers and onion, stir-frying for 2-3 minutes, –Add the pineapple chunks and stir-fry for an additional 2 minutes.

– Add everything to the skillet and pour the sweet and sour sauce. –Toss to coat everything evenly. –Cook for another 2-3 minutes until everything is well-coated with sauce.

STEP 5

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japanese sando

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