Sweet & Sour Chicken

Name: Sweet & Sour Chicken
Total time: 50 min
Yield: 4
Cuisine: International
Ingredients: For the chicken:; 500 g boneless skinless chicken thighs, cut into 3 cm cubes; 3 tbsp cornstarch, plus a little extra for dusting; 1 large egg white; A pinch of salt and white pepper; 500 ml vegetable oil for frying; For the sauce:; ½ cup pineapple juice (120 ml); ¼ cup chicken stock (in place of Shaoxing); 3 tbsp rice vinegar; 3 tbsp brown sugar; 2 tbsp ketchup; 1 tbsp light soy sauce; 1 tbsp cornstarch dissolved in 2 tbsp water; For the stir-fry:; 1 tbsp grated ginger and 2 cloves garlic, minced; 1 green and 1 red bell pepper, cut into 2.5 cm pieces; ½ cup fresh pineapple, cubed; 1 scallion, sliced, to garnish

Recipe No.: W-31

InternationalChinese50 minServes 4

Sweet and sour comes from Cantonese cooking; the earliest form is said to be gu lou yuk, fried meat in a sweet-sour sauce, and the origin of the name is disputed. It is said Cantonese emigrants took it abroad and that chicken replaced the original meat because many diners in the West preferred it. Ketchup in the sauce is a relatively modern addition, said to date from the 20th century. This halal version uses chicken, rice vinegar and chicken stock, with no Shaoxing.

Origin of the dish: Guangdong, China — The version popular in the West is adapted from the original

Ingredients for Sweet & Sour Chicken

For the chicken
500 gboneless skinless chicken thighs, cut into 3 cm cubes
3 tbspcornstarch, plus a little extra for dusting
1large egg white
A pinch ofsalt and white pepper
500 mlvegetable oil for frying
For the sauce
½ cuppineapple juice (120 ml)
¼ cupchicken stock (in place of Shaoxing)
3 tbsprice vinegar
3 tbspbrown sugar
2 tbspketchup
1 tbsplight soy sauce
1 tbspcornstarch dissolved in 2 tbsp water
For the stir-fry
1 tbspgrated ginger and 2 cloves garlic, minced
1green and 1 red bell pepper, cut into 2.5 cm pieces
½ cupfresh pineapple, cubed
1scallion, sliced, to garnish

Method

Mix the cornstarch, egg white and about 1 tbsp cold water into a light batter, add the salt and pepper, and coat the chicken in it.
Whisk the sauce ingredients (except the dissolved cornstarch) in a bowl and taste; adjust the sweet-sour balance to your liking.
Heat the oil to 175°C and fry the chicken in two batches for 3 to 4 minutes until golden, crisp and cooked through; drain on paper towels.
Pour off the oil leaving about 1 tbsp in the wok or pan, heat over high heat, and stir-fry the ginger and garlic for a few seconds.
Add the peppers and stir for under a minute, then the pineapple, pour in the sauce and bring to a boil.
Add the dissolved cornstarch and stir until the sauce thickens and turns glossy (about 1 minute).
Toss in the fried chicken for a minute to coat, garnish with scallion and serve with steamed white rice.

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