Sweet Sour Chicken My Speedy Takeaway Fakeaway - Taste…
Ditch the takeaway This Homemade Sweet and Sour Chicken recipe is quicker tastier and healthier Crispy chicken zingy sauce get ready for a proper good Chinese
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Wok
- Slotted spoon
- Spider strainer
- Paper towel
- Measuring cup
- Measuring spoon
- Saucepan
- Kitchen scale
- Stove
- Deep-fry thermometer
- Plate
- Spatula
- Tongs
- Blender
- Colander
- Fine-mesh sieve
- Wooden spoon
- Airtight container
- Grater
- Cooling rack
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce (low sodium recommended)
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
- 1 large egg
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (70g) cornstarch (cornflour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil, for frying (about 3 cups / 700ml)
- 1 tablespoon vegetable oil
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 small onion, cut into 1-inch pieces
- 1 cup (150g) pineapple chunks (fresh or canned, drained)
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce (low sodium recommended)
- 2 tablespoons pineapple juice (from canned pineapple, or water)
- 1 tablespoon cornstarch (cornflour)
- 1/4 cup water
- Optional: 1 green onion (scallion), thinly sliced, for garnish
- Optional: Sesame seeds, for garnish
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