Sweet and Sour Chicken
The balance comes from the vinegar, not the sugar. Add it last so the sourness is still bright when it reaches the table.
- Time
- 30 min
- servings
- 4
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 8.500
Equipment used:StoveWok
Contains: Gluten, Egg
Ingredients
Quantities adjust automatically.
- 400 gChicken breastNot yet
Cut into cubes
- 80 gWheat flourNot yet
- 3 tbspCornstarchNot yet
- 1 pcChicken eggNot yet
- 1 pcOnionNot yet
- 1 pcBell pepperoptionalNot yet
- ¼ pcPineappleoptionalNot yet
- 5 tbspTomato sauceNot yet
- 2 tbspChili sauceNot yet
- 1½ tspVinegarNot yet
- 2 tspSugarNot yet
- 3 cloveGarlicNot yet
- 1 tspSaltNot yet
- 300 mlCooking oilNot yet
Method
- 1
Coat the chicken in egg and salt, then roll in the flour and cornstarch mix.
- 2
Fry until golden and crisp. Drain on a rack.
- 3
Fry the garlic and onion, then add the pepper and pineapple.
- 4
Add tomato sauce, chili sauce, sugar, and 100 ml water. Cook until thickened.
- 5
Stir the vinegar in at the last second, then pour over the fried chicken.
Estimated nutrition per serving
- Energy
- 488 kkal
- Protein
- 28 g
- Carbohydrate
- 35 g
- Fat
- 26 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
I Cooked This
No published reviews for this recipe yet.