Sweet And Sour Chicken

By Cafe Delites · 45 min

Ingredients

Instructions

1. In a bowl, toss the chicken with the oyster sauce, light soy sauce, salt and 2 tbsp cornstarch. Refrigerate for 20 to 30 minutes.
2. In a small bowl, whisk the red vinegar, rice vinegar, sugar and salt to make the sauce. Set aside.
3. In another bowl, mix the flour, the remaining cornstarch and the baking powder. Slowly whisk in the ½ cup water and 1 tsp oil until the batter is smooth.
4. Heat 2 cups oil in a pot to 350°F (175°C). Coat the marinated chicken in the batter and fry in batches for 3 to 4 minutes, until golden and crispy. Drain on a paper towel-lined plate.
5. For extra crispness, fry all the chicken again for one more minute. Drain well and move to a fresh paper towel-lined plate.
6. Heat a wok or large pan over high heat. Add the bell pepper, carrot, onion and pineapple and stir-fry for 2 minutes, until slightly tender.
7. Pour the sauce into the wok and bring to a simmer. Stir the ½ tsp cornstarch and 2 tbsp water together, add to the wok and stir constantly until the sauce thickens.
8. Add the crispy chicken, toss to coat, and serve immediately.

Summarized from Cafe Delites's video. Watch it for the details.

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