Sweet and Sour Chicken
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 500 grams chicken fillets (or thighs), cut into 3cm pieces
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ½ cup flour
- oil for deep frying
Sweet and Sour Sauce
- ½ cup brown sugar
- 2 tablespoons tomato sauce (ketchup)
- 1 tablespoon soy sauce
- 3 tablespoons white vinegar
- ½ cup pineapple juice
- 2 teaspoons cornflour
- ⅛ white onion, cut into pieces
- 1 small carrot, sliced
- ½ capsicum, cut into pieces
Instructions
- For the sauce: Place brown sugar, ketchup, soy sauce, vinegar and pineapple juice into a saucepan and place over a medium heat. Simmer for 2-3 minutes, until sugar dissolves.
- Combine the corn flour with 2 tablespoons of water in a small bowl and then add to the sauce mixture and stir through. Remove from the heat and add the pineapple, carrot and capsicum. Set aside.
- In a large bowl, combine the chicken pieces with the soy sauce and pepper. Add the flour and toss until each pieces is lightly coated in flour.
- Add about 4 cm of oil to a large, deep saucepan over high heat. Heat the oil to approximately 175 °C. Cook the chicken in batches for approximately 2-3 minutes, until cooked through and golden. Drain on paper towel.
- Reheat the sauce mixture over a low heat. Transfer the cooked chicken to a large bowl and pour over the heated sauce. Toss to combine and serve hot.