Sweet & Sour Chicken
Recipe type: Chicken Stirfry
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Chicken and marinade
- 600g Chicken breast, cut across the grain into 2-3mm slivers
- 3 Tbs Tapioca flour
- 50ml Light soy sauce
- 30ml oil
For the sauce
- ½ Green pepper cut into cubes
- ½ Red pepper cut into cubes
- ½ Yellow pepper cut into cubes
- 2 Tbs Garlic, finely chopped
- 2 Tbs Ginger, finely chopped
- 60ml Wine vinegar
- 60ml Tomato sauce
- 60ml Sugar
- 10ml Light soy sauce
- 1 Tbs Tapioca flour
- 180ml Water
- 5 ml Roasted sesame oil
To marinate the chicken
- Cut the chicken across the grain into 2-3mm slices.
- Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
- Allow this to marinate in your refrigerator for 2 hours.
- Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
- Finely chop the garlic and ginger, and chop the peppers into cubes.
- In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
- Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
- Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
- Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
- Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
- Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
- Stir in the roasted sesame oil.
- Remove the wok from the heat and serve.