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Hong Kong Sweet Sour Chicken

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Ingredients

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For the Chicken:

  • 500g (1.1 lb) chicken thighs, cut into bite-sized pieces
  • 1 egg white
  • 3–4 tablespoons cornflour (cornstarch)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon white pepper
  • Pinch of salt

For the Sweet and Sour Sauce:

  • 4 tablespoons sugar
  • 3 tablespoons ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornflour (cornstarch) mixed with 2 tablespoons water
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder

For the Stir-Fry:

 

  • 1 medium red onion, cut into chunks
  • 1 red bell pepper, cut into squares
  • 1 green bell pepper, cut into squares
  • 1 cup pineapple chunks
  • Sunflower oil or vegetable oil for frying

Instructions

  1. Coat the Chicken: In a large bowl, combine chicken pieces with egg white, 1 tablespoon soy sauce, white pepper, and salt. Mix well. Add cornflour and toss until evenly coated.
  2. Prepare the Sauce: In a small saucepan, combine sugar, ketchup, cider vinegar, soy sauce, ginger, and garlic powder. Add cornflour mixed with water. Heat over medium heat, stirring until the sauce thickens and becomes glossy. Remove from heat.
  3. Fry the Chicken: Heat 2 inches of oil in a wok over medium-high heat. Fry chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
  4. Stir-Fry Vegetables: Remove most oil, leaving 1 tablespoon. Stir-fry onion for 1 minute, add peppers for 2 minutes, then add pineapple for 30 seconds.
  5. Combine: Return chicken to wok. Pour sauce over everything and toss for 1 minute until well coated.
  6. Serve: Serve immediately over steamed rice.

Find it online: https://easyrecipebooks.com/hong-kong-sweet-sour-chicken/