Sweet and Sour Chicken
Ingredients
- 600 gChicken cutlet (cut into cubes)
- 120 gCorn starch (for coating and sauce)
- 2 pcEgg (beaten)
- 1 pcRed bell pepper (cut into squares)
- 1 pcGreen bell pepper (cut into squares)
- 1 pcYellow onion (roughly diced)
- 200 gAnanas comosus (L.) Merril (in chunks)
- 100 mlRice vinegar
- 80 gWhite sugar
- 2 tbspsoy sauce
- 750 mlPeanut oil (for frying)
- 100 gKetchup
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Reheating will soften the chicken crust.
