Clear sweet and sour chicken
Stefan made the most amazing sweet and sour chicken last night. Just like the real thing, except with a clear sauce and from your own stove. Delicious.
- 1kg skinned and de-boned chicken, cut into bite-sized pieces
- 1 cup all-purpose flour
- Fresh ground black pepper, ground ginger and garlic powder to season flour (you don’t need a lot)
- 1/2 cup milk
- 2 eggs
- Vegetable oil
- 1 green bell pepper, washed, seeded and cut into bite-sized pieces
- 1 large onion cut into bite-sized pieces
- 2 medium carrots, peeled and sliced thinly on the diagonal
- 1 400g can pineapple chunks in juice (no added sweeteners)
- 1/2 cup reserved pineapple juice (from the can of pineapple chunks)
- 1 cup water
- 1/4 cup brown sugar
- 1/4 cup white wine vinegar
- 3 tablespoons lemon juice
- 2 rounded tablespoons corn starch mixed in enough cold water to make a slurry
Directions for the chicken
When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut. In small frying pan, add vegetable oil until +/- 10mm deep. Heat to deep-frying temperature.
Mix eggs and milk in a bowl. Beat until well combined. Place the flour and seasonings in a shallow bowl and mix. Dunk the pieces of chicken in the egg and milk mixture and allow the excess to drain. Dredge the chicken pieces in the flour, coating thoroughly. Drop pieces into the hot oil and fry until a deep golden brown. Turn as necessary to cook evenly on all sides. Remove to paper towel covered plate to drain. Repeat until all chicken pieces are cooked and set aside until assembly.
Directions for the sweet and sour sauce
Place the pineapple and water in sauce pan, heat over a low flame. Slowly add the sugar while stirring. When the sugar has dissolved slowly add first the vinegar, then the lemon juice whilst stirring. Add corn starch slurry and stir while heating. Bring to a boil. Stir constantly until thickened and almost syrupy. Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably when it is set aside and cools. When added to the vegetables the moisture will thin the sauce up a bit. Set aside some reserve pineapple juice from the can to adjust the thickness of the sauce to your liking.
Assembling the dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature over medium heat. Add vegetables (but not the pineapple) and cook. Stir frequently until onions begin to caramelize. Add the sweet and sour sauce and continue cooking and stirring until vegetables are tender and sauce has re-thickened (should cling to the vegetables). Finally add the pineapple and chicken, folding into the vegetables and sauce. Simmer until heated through. Serve to a hungry family!