Sweet and Sour Chicken

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Heat the vegetable oil in a wok or large frying pan until very hot.
2. Set up three shallow bowls: beaten egg in one, cornflour in another, and the flour, salt, pepper, garlic salt and paprika mixed together in the third.
3. Coat each chicken piece in cornflour, dip it in the egg so it is fully covered, then coat it in the seasoned flour. Repeat for all the chicken.
4. Add the chicken to the wok and cook on high heat for 6 to 7 minutes, turning two or three times, until well browned. Cook in two batches if needed (no more than 3 breasts at once).
5. Check the chicken is cooked through, then transfer to a bowl lined with kitchen towels.
6. While the chicken cooks, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add the onion and peppers and cook for 3 minutes, stirring occasionally, until the onion turns translucent.
7. Add the garlic and ginger and cook for another minute.
8. Add the ketchup, malt vinegar, dark brown sugar and pineapple chunks with their juice. Stir, bring to the boil, then reduce the heat and simmer, stirring occasionally, for 3 to 5 minutes until slightly thickened.
9. Add the crispy chicken to the sauce and toss gently to coat.
10. Serve with egg fried rice or boiled rice, sprinkled with sesame seeds.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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