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!
Ingredients
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
Instructions
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.
To Cook
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.
Recipe by Whats4Chow at https://whats4chow.com/2014/05/27/sweet-sour-chicken/