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Sweet and Sour Chicken

Sweet and Sour Chicken
Sweet and Sour Chicken
Recipe by: Daleen van der Merwe

Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes
1½ cup corn starch
4 skinless and boneless chicken breast, cut into 7 chunks
Excella oil for frying
2 eggs, beaten
¼ cup flour
1 can pineapple pieces in juice, drained (keep ¼ cup of the juice)
2 red peppers, seeded en thickly sliced
1 small onion, sliced
4 tbsp dark brown sugar
4 tbsp vinegar
⅓ cup ketchup or tomato sauce
2 tbsp soy sauce
2 cloves garlic, finely chopped
100 g sugar snap peas, roughly sliced
sliced green onions, to garnish
cooked rice and Excella mayonnaise to serve
Put the corn starch in a large zip-lock bag. Add the chicken chunks and shake until the chunks are well coated.
Heat the oil in a large saucepan, mix the ketchup, vinegar, sugar and garlic with the chicken chunks, onions and peppers.

Pour enough oil into a saucepan to stand 3,5 cm deep. Heat the oil on medium – high heat .
Dip the corn starch coated chicken chunk into the egg, then into the flour. Fry in the oil for 2 -3 minutes until cooked through and crispy. Remove to a plate and continue frying until all the chicken chunks are cooked.

Pour 1 tablespoon of the oil into a frying pan and cook the red pepper, onion and pineapple pieces for 2 minutes, until crisp-tender.

To make the sauce, whisk together ¼ cup of pineapple juice, the sugar, vinegar, ketchup, soy sauce and garlic. Add the sauce to the pan and cook for 30 seconds.
Add the fried chicken pieces and stir until the sauce has thickened and is bubbling.
Remove from the heat and stir in the peas.

Garnish with green onions and serve immediately with rice and mayonnaise,.

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