Sweet and sour chicken
Ingredients
- 500 grams chicken in strips
- 1 tsp Chinese 5 spice powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp chilli powder
- 1 Tbsp soy sauce
- 6 Tbsp corn flour
- 6 Tbsp all-purpose flour
- 60 ml vegetable oil
- 3 garlic cloves, chopped
- 1 Tbsp ginger, chopped
- 1 red onion, sliced
- 1 red bell pepper, cut in squares
- 1 green pepper, cut in squares
- 120 grams pineapple chunks, from a can
- 1 spring onion, sliced
For the sauce
- 100 grams pineapple juice, from the can
- 2 Tbsp soy sauce
- 3 Tbsp sweet chilli sauce
- 1/3 cup soft brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 1 Tbsp ketchup
- 1 tsp corn flour
Instructions
- Put sliced chicken in a bowl and mix with the 5 spice powder, salt, pepper, chilli powder, soy sauce and 1 tablespoon corn flour.
- Mix together all the ingredients for the sauce and set close to the stove.
- In another bowl, mix remaining corn flour and flour. Add chicken and toss to combine. Put coated chicken in a colander and shake to remove excess flour.
- Heat oil in a large skillet and cook chicken in two batches. Remove chicken with a slotted spoon. In the same skillet cook ginger and garlic until fragrant and soft. Add peppers and onion. Cook for a minute or so to soften slightly. Add chicken back to the skillet and pour over the sauce. Bring to a simmer and mix. As soon as sauce is thick and coats chicken remove from heat. Mix in pineapple chunks and sprinkle with the spring onion. Serve with rice.