Sweet and Sour Chicken

5.0 from 20 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Chicken Fruit Vegetables

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 450 gram (1 lb.) skinless boneless chicken thigh/breast, cut into bite-size pieces
• 1 tablespoon Shaoxing wine
• 2 cloves garlic (Indonesian: bawang putih), minced
• 1 bell pepper (any color), seeded and cut into 1-inch squares, about 150 gram
• 1 small pineapple (Indonesian: nenas), cut into bite-size pieces, about 150 gram
• 2 scallions (Indonesian: daun bawang), cut into 1-inch sections
• Deep-frying batter
• 4 tablespoon all-purpose flour (Indonesian: tepung terigu)
• 4 tablespoon cornstarch (Indonesian: tepung maizena)
• 1 teaspoon baking soda (Indonesian: soda kue)
• 1/2 cup water
• Sweet and sour sauce
• 3 tablespoon tomato ketchup (Indonesian: saus tomat)
• 3 tablespoon chili sauce. You can use sambal oelek, sriracha, or your favorite Asian bottled chili sauce.
• 3 tablespoon water
• 2 tablespoon oil
• 1 teaspoon plum sauce (Indonesian: saus plum). You can also use apricot jam or marmalade.
• 1 teaspoon Worcestershire sauce (Indonesian: kecap Inggris)
• 1/2 teaspoon rice vinegar (Indonesian: cuka beras)
• 1/2 teaspoon oyster sauce (Indonesian: saus tiram)
• 1/2 teaspoon cornstarch (Indonesian: tepung maizena)
• 1/2 teaspoon ground white pepper (Indonesian: bubuk lada putih)

Instructions

1. Marinate chicken breast cubes with Shaoxing wine for 10 minutes.
2. Mix batter ingredients in a mixing bowl and set aside.
3. Mix all sweet and sour sauce ingredients in a bowl and set aside.
4. Prepare enough hot oil for deep frying. Add chicken cubes into the batter, then deep fry until golden brown, set aside on a wire rack or paper towel to remove excess oil.
5. Heat 2 tablespoons of oil in a wok/frying pan. Sauté garlic until fragrant, then add green bell pepper and pineapple and stir fry until fragrant.
6. Pour the sweet and sour sauce into the pan, stir to mix well, and bring to a boil. Return the fried chicken along with chopped scallions into the pan, toss gently so the sauce fully coats all the chicken pieces. Turn off heat, transfer to a serving plate, and serve immediately.