Sweet and Sour Chicken

Golden, crispy chicken chunks coated in a translucent amber sauce. The balance of vinegar acidity and sugar coats the vegetables, which remain firm and snappy.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 719
• Protein: 38 g
• Carbs: 66 g
• Fat: 30 g

Ingredients

• 600 g Chicken cutlet ( cut into cubes )
• 120 g Corn starch ( for coating and sauce )
• 2 piece Egg ( beaten )
• 1 piece Red bell pepper ( cut into squares )
• 1 piece Green bell pepper ( cut into squares )
• 1 piece Yellow onion ( roughly diced )
• 200 g Ananas comosus (L.) Merril ( in chunks )
• 100 ml Rice vinegar
• 80 g White sugar
• 2 tbsp soy sauce
• 750 ml Peanut oil ( for frying )
• 100 g Ketchup

Instructions

1. Chicken preparation

   Cut the chicken into 3 cm cubes. Dip them in beaten eggs then roll them in cornstarch until they are completely dry to the touch.

2. Frying the chicken

   Heat peanut oil to 180°C. Fry the chicken in small batches. The crust should become rigid, sounding crisp under the spatula, and turn a pale golden color. Drain on a cloth.

3. Sautéing the garnish

   In a hot pan, sauté the onion and peppers cut into squares with a spoonful of oil. Add the pineapple chunks. The vegetables should color slightly but remain firm to the bite.

4. Thickening the sauce

   Mix the rice vinegar, sugar, soy sauce, and ketchup in the pan. Bring to a boil. Pour in a little starch diluted in water until the sauce coats the spoon and becomes glossy.

5. Final coating

   Toss the fried chicken into the boiling sauce. Stir vigorously so each piece is lacquered by the preparation. Serve immediately to maintain the contrast between heat and crunch.

Chef's tips

• Do not overcrowd the fryer, otherwise the oil temperature drops and the chicken becomes greasy instead of crispy.
• Always dilute the starch in cold liquid before adding it to the hot sauce to avoid lumps.

Storage

Consume immediately. Reheating will soften the chicken crust.