A recipe from Gemo

Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 650 g Chicken Breast (boneless; cut into bite-size pieces); 2 tbsp Soy Sauce (1 tbsp for marinade | 1 tbsp for sauce); 1 tbsp Oyster Sauce (for marinade); 0.75 tsp Salt (divide between marinade and sauce); 0.25 tsp Black Pepper (freshly ground); 45.34 g Cornstarch (2 tbsp for chicken marinade | 3 tbsp for batter | 2 tsp mixed with water for slurry); 5 tbsp Flour (for batter); 1 tsp Baking Powder (for light batter); 199.58 ml Water (110 ml cold; for batter | 60 ml for sauce | 2 tbsp for slurry); 700 ml Vegetable Oil (for frying; reuse or discard excess); 263 g Pineapple (200 g chunks; keep juice for sauce | 90 ml from canned pineapple or carton); 1 pc Bell Pepper (red; cut into chunks); 1 pc Onion (cut into chunks); 1 pc Carrot (thinly sliced); 5 tbsp Ketchup (for sauce); 3 tbsp Rice Vinegar (or white vinegar); 4 tbsp Sugar (for sauce); 1 tsp Sesame Oil (finishing oil)

გემო (ოფიციალური გვერდი)Chef

45 minMedium4 servings

Chinese restaurant-style sweet and sour chicken with crisp battered chicken pieces, pineapple, peppers, onion, and carrot tossed in a glossy ketchup, vinegar, sugar, and pineapple sauce.

Method

01
Marinate the chicken: cut 650 g chicken breast into bite-size pieces, then mix with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons marinade cornstarch. Let stand while you prepare the vegetables and sauce.
⏱ 15 min
02
Prepare the vegetables and sauce: drain the pineapple and reserve 90 ml juice. Cut the pineapple, bell pepper, onion, and carrot into small chunks or thin slices. In one bowl mix ketchup, rice vinegar, sugar, pineapple juice, sauce soy sauce, water, and the remaining salt. In a second small bowl mix the slurry cornstarch with slurry water.
03
Make the batter and coat: whisk 5 tablespoons flour, 3 tablespoons batter cornstarch, 1 teaspoon baking powder, and 110 ml cold batter water into a thick, pourable batter. Fold the marinated chicken through the batter until every piece is evenly coated.
04
Fry the chicken: heat 700 ml vegetable oil in a wok or deep pan to about 175 C. Fry the chicken in batches for 3-4 minutes, until pale golden and cooked through, then drain. Raise the oil to about 190 C and fry the chicken again for 30-45 seconds until crisp and deeper golden.
⏱ 5 min
05
Flash-cook the vegetables: pour off the oil, leaving about 1 tablespoon in the wok. Stir-fry the carrot for 30 seconds, then add the bell pepper and onion and stir-fry 1 minute more, keeping the vegetables bright and crisp.
⏱ 2 min
06
Finish the sauce: add the mixed sauce to the wok and bring it to a lively simmer. Stir in enough slurry to make the sauce glossy and lightly thickened, then turn off the heat.
⏱ 2 min
07
Toss and serve: add the crispy chicken and 200 g pineapple to the sauce, toss quickly just until coated, and finish with 1 teaspoon sesame oil. Serve immediately while the coating is still crisp.