Sweet And Sour Chicken

 INGREDIENTS:

1. Chicken breasts/Thighs, boneless, 500 grams
2. Salt and Pepper to taste 
3. Corn flour, 3 tbsp
4. All-purpose Flour, 2 tbsp
5. Oil, 2 tbsp
6. Honey or Sugar, 2 tbsp
7. Tomato Ketchup, 4 tbsp
8. Vinegar, 2 tbsp/apple cider Vinegar, 1/2 cup
9. Soy Sauce 1 tbsp
10. Red Chili Sauce, 1 tbsp
11. Onion, 1 small, cut into chunks
12. Bell Pepper, 1, cut into chunks
13. Pineapple Chunks, 1 cup
14. Garlic, minced, 1 tsp
15. Ginger, 1-inch, finely chopped
16. Chicken Stock or Water, 1/2 cup
17. Corn flour Slurry, 2 tbsp

METHOD:

Serving Size: 4-5

Cut the chicken into bite-sized chunks and season them with salt and pepper.

In a large bowl, mix the corn flour and all-purpose flour, then season with salt and pepper. Toss the chicken pieces in this mixture until evenly coated. Set aside.

Mix together tomato ketchup, chili sauce, vinegar, soy sauce, sugar or honey, and chicken stock.

Heat 1 tbsp of oil in a pan over medium-high heat. Add the chicken in a single layer. Stir-fry until golden brown. Transfer chicken to a plate.

Add the remaining oil to the same pan. Add onion; stir-fry for about 2 minutes until it starts to soften. Add ginger and garlic and sauté for a few seconds. Add bell pepper and pineapple, and stir-fry over high heat for 2–3 minutes until they begin to soften but still hold their shape.

Pour in the prepared sauce and bring it to a gentle boil. Stir in the corn flour slurry and cook until the sauce thickens and turns glossy.  

Return the fried chicken to the pan. Toss well to coat everything in the sauce. Cook for another 1–2 minutes. Adding the chicken at this stage keeps the coating crisp on the outside while letting it absorb just enough of the sweet, tangy sauce.

Serve hot with steamed rice, fried rice or vegetable noodles.