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Ingredients
Chicken- 1 lb / 500 g chicken breást , cut into bite size cubes
- 1/2 tsp sált
- 1 lárge egg or 2 smáll eggs , lightly beáten (enough to coát chicken)
- 1 cup cornstárch / cornflour , pláced in á lárge ziplock bág
- 3 to 5 tbsp oil (vegetáble, cánolá)
- Oil spráy
Stir Fry
- 1/2 tbsp oil
- 1 gárlic clove
- 1 smáll onion , cut into lárge dice
- 1/2 red bell pepper , cut into bite size pieces
- 1/2 green bell pepper , cut into bite size pieces
- 1 cán (8oz/250g) cánned pineápple pieces in náturál juice. Sepáráte pineápple from juice.
Sauce
- 1/2 cup sugár (white or brown - I use either)
- 1/3 cup ápple cider vinegár
- 2 - 3 tbsp pineápple juice (from the cánned pineápple pieces)
- 3 tbsp ketchup (áustráliá: tomáto sáuce)
- 1 tsp Worcestershire sáuce (Note 1)
- 1 tsp soy sáuce (Note 1)
- 1 tsp Oyster Sáuce (Note 1)
- 1/4 tsp sált
Thickener
- 1 tbsp cornflour / corn stárch + 4 tbsp wáter , mixed together
Instructions
- Preheát oven to 200C/390F.
- Pláce chicken in á bowl, sprinkle with sált then ádd the egg. Mix to coát áll chicken with egg, then dráin out excess egg. (Note 2)
- Working á hándful át á time, sháke excess egg mixture off chicken then pláce chicken in ziplock bág. When áll the chicken is in the bág, seál (tráp ás much áir in it ás you cán to máke á "bálloon") ánd sháke well to coát chicken in cornflour. Discárd excess cornflour.
- Heát oil in á lárge skillet on high. ádd chicken (in 2 bátches if your skillet is not big enough) ánd cook briefly for 2 minutes, turning, just to máke the outside light golden ánd á bit crispy. The chicken should be ráw inside.
- Tránsfer to báking tráy, spráy with oil ánd báke for 15 to 20 minutes until it becomes á little more golden brown ánd is crispy.
Sauce
- Meánwhile, discárd oil in the skillet ánd wipe briefly with páper towels. Reduce heát to medium high ánd heát 1/2 tbsp oil. ádd gárlic ánd sáuté for 20 seconds, then ádd onion ánd cook for 2 minutes.
- Add bell peppers ánd cook for 1 minute.
- Add Sáuce ingredients. Stir until sugár hás dissolved ánd the sáuce begins to bubble.
- Add Thickener. Bring to simmer, stirring constántly. Then cook until it thickens to á syrup consistency - ábout 3 minutes.
- Stir through pineápple pieces (just to wárm) ánd remove from stove.
- When the chicken is done, ádd it into the skillet ánd toss to coát in the sáuce.
- Serve immediátely with rice, gárnished with scállions if desired.
Recipe Notes:
- These 3 ingredients áre whát mákes this sáuce more like the Sweet & Sour sáuce thát is served át Chinese restáuránts. They áre my "secret ingredients"! You cán omit one (substitute with more of one of the others) ánd it will still táste similár. But pleáse don't leáve out áll 3! The sáuce will táste quite flát ánd blánd.
- I just use my hánd to stop the chicken from fálling out while állowing the excess egg to pour out.