SWEET AND SOUR CHICKEN
- 500 g (1 lb) boneless, skinless chicken breast, diced into 2.5 cm cubes
- 6 tablespoons (⅓ cup) cornstarch
- 50 ml (¼ cup) vegetable oil for frying
- salt and pepper to taste
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 6 tablespoons (⅓ cup) ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons (⅓ cup) demerara or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 432 g (15 ¼ oz) tin pineapple pieces, drained (reserve the juice)
Place the cornstarch in a medium bowl, season well with salt and pepper.
Toss the chicken pieces in the cornstarch mixture until evenly coated.
In a high-sided skillet, heat the vegetable oil over medium-high heat.
Gently fry the chicken pieces on all sides until golden brown.
Remove the chicken and place it on a plate lined with paper towels.
Note:
The chicken does not need to be fully cooked at this stage.
After frying the chicken, add the sliced onion to the skillet.
Scrape up the browned bits from the bottom of the skillet using a spatula or wooden spoon.
Add the chopped bell peppers and cook until they start to soften.
In a bowl or measuring jug, whisk together the ketchup, cider vinegar, brown sugar, soy sauce, grated ginger, and grated garlic.
Pour the sauce into the skillet and bring it to a gentle simmer.
Add the pineapple pieces, reserving the juice.
Adjust the sauce consistency by adding pineapple juice to taste.
Add the partially cooked chicken back into the skillet.
Simmer the mixture for another 5-6 minutes, or until the chicken is cooked through and the sauce has thickened.
Recipe and photo: Adele Kotze
