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Sweet 'n Sour Chicken Recipe  


HT   Chinese   MC  30mins



Serves 4      Hot  Chi  Poultry  Alcohol  Main Course  Dairy free  China  Asia  Asian




3 Boneless Chicken Breasts

1 tbsp Dry Sherry

1 tbsp Soy Sauce


1 Red Capsicum (Sweet pepper)

1 Green Capsicum

1 Carrot

2 Spring Onion

1 Egg, beaten

2 tbsp Cornflour

Vegetable oil for deep frying

   75g/3oz Pineapple Chunks


   For the Sauce

   180ml/6fl.oz. Chicken Stock

   1 tbsp Soy Sauce


   5 teasp Cider Vinegar

   1 tbsp Sugar

   1 tbsp Tomato Paste

   1 teasp Cornflour

   1 Teasp Water





1. Skin the chicken and cut the flesh into 2.5cm/ 1 inch cubes. Place in a large bowl together with the minutes.


2. Meanwhile, cut the green and red peppers into 2.5cm/1 inch squares. Peel and cut the carrots and spring onions into 1-inch chunks.


3. Bring a pan of water to the boil add the carrots and blanche for 4 minutes. Drain and set aside.


4. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring to the boil then add the vegetables, but not the pineapple. Stir until well blended. Mix together the sauce warm whilst you cook the chicken as follows.


5. Mix the egg and cornflour together in a bowl until it forms a batter.


6. Remove the chicken from the marinade with a slotted spoon, place them into the batter and mix to coat each piece well.


7. Heat the oil until very hot and almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry until browned. Drain the chicken cubes on paper towels.


8. To serve - add the pineapple and chicken cubes to the sauce, mix well, then turn the mixture into a warmed serving dish.  Serve at once.




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