Sweet and Sour Chicken

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Heat the oil in a wok or large frying pan until very hot.
2. While the oil heats, put the beaten egg in one shallow bowl and the cornflour in another. In a third shallow bowl, mix the flour, salt, pepper, garlic salt and paprika.
3. Dredge each chicken chunk in cornflour, dip it in egg until fully covered, then dredge in the seasoned flour. Repeat until all the chicken is coated.
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 (one batch fits up to 3 chicken breasts).
5. Check the chicken is cooked through, remove it and drain on a bowl lined with kitchen towels.
6. Heat 1 tbsp 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 now and then, for 3 to 5 minutes until slightly thickened.
9. Add the crispy chicken to the sauce and toss gently to coat.
10. Serve with fried or boiled rice, sprinkled with sesame seeds.

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

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GarlicOnionEggGingerRiceBell pepperChicken breastPineapple