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The recipe of sweet and sour chicken is an authentic dish in any Chinese restaurant. This is an extremely delicious chicken recipe made with sauce of lemon juice and red wine vinegar that add extra taste to the chicken preparation. It can be served with either fried rice or simple bread.

Ingredients

• ½ kg chicken breast
• ¼ cups (60ml) corn starch
• 1 green pepper
• 4 pineapple slices
• 1 medium onion

For Sauce

• 3 tablespoons vinegar
• 4 tablespoons sugar
• 4 tablespoons ketchup
• 5 tablespoons water
• 2 tablespoons corn starch
• ½ tablespoons sesame oil
• 2- 4 cups refined oil , for frying
• salt to taste

Cooking time: 30 minutes.

Method

We first slice the chicken breast into one inch cubes. Now take a bowl and add half a cup of corn starch into the bowl and prepare a batter by adding little water into it. Thoroughly mix and coat the chicken cubes with the batter. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.

Take a deep flying pan or a wok. Add oil into it .Heat it in a medium flame. We should take care from overcrowding the chicken inside the wok. Deep-frying the corn flour coated chicken pieces for a very brief time. Half fry it till, turns a golden brown and drain the excess oil with a tissue paper. So when finished, the chicken is still raw inside. Repeat the process with the remaining chicken. Set them aside.

Cut the onions and the green pepper into one inch cubes .Also removes the white ribs of the green peppers as they have a bitter flavor. Now dice the pineapple into medium sized cubes. The sourness in this recipe is added by pineapple. Using the same frying pan and first pre-heat until it starts to smoke.

Add the cut onions and green peppers and pineapple to the wok. Next, pour in the sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally. Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger.

Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

The sweet and sour chicken is ready to eat with fried rice or bread.