sweet&sour fried Chinese chicken

Last weekend I was tired and lazy, and I just wanted to make something very straightforward. Instead of creating a surprising combination I made this sweet&sour fried Chinese chicken with pineapple and red bell pepper. it is just delicious, easy and made in minutes after you have marinated the chicken.

sweet&sour fried Chinese chicken

This sweet&sour fried Chinese chicken with pineapple and red bell pepper is easy to make and delicious. Faster and more healthy than the delivery service.

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Prep Time 10 mins

Cook Time 15 mins

2 hrs

Total Time 2 hrs 25 mins

Course lunch, Main Course

Cuisine Chinese

Servings 4 persons

Ingredients

  

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chicken marinade

• 400 gram chicken breast shredded
• 2 tablespoons soy sauce
• 1 tablespoons sesame oil
• 1 egg
• 3 tablespoons plain flour
• 3 tablespoons starch

sweet&sour sauce

• 250 gram pineapple 1 small can
• 1 bell pepper red
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tablesoon starch
• 30 ml water

Instructions

 

• Mix the shredded chicken with the soy sauce, sesame oil and the egg. Cover and put it in the refrigerator to marinate for 2 hours (at least).
• Before frying them, mix the chicken with the starch and the plain flour.
• Heat olive oil in a pan or wok, and bake or fry the chicken chunks on high temperature. They will get brown and crunchy. Put them aside.
• Cut the pineapple into pieces and slice the bell pepper into small strips.
• Heat the juice of the pineapple in a pan and cook the pineapple pieces and the bell pepper in it.
• Add the brown sugar and the soy sauce.
• Dissolve the starch in the water, and add the mixture to the sauce. Let it integrate and thicken.
• Add the chicken chunks to the sauce and mix everything well.
• Serve while hot with rice.

Keyword chicken, chinese, fried egg, sweet&sour

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I think it is incredible how easy and fast a Chinese recipe can be on your plate. That is also the reason why you never have to wait for a long time at the takeaway. Prerequisite is only that the chicken strips have marinated during a few hours before frying them. Then they are full of flavour and spices. You only have to bake or fry them on high temperature and ready they are.

The basic idea for this recipe comes from soupbelly. I don’t think the foodblog is active anymore, but their recipe from 2010 is still online. I added bell pepper as an additional ingredient to give more taste.

I love the Asian kitchen. A few months ago I published a similar recipe from the Thai kitchen: sweet&sour Thai chicken with peaches. I just notice that even the presentation on the dish is quite similar.

More Tibetan style (with a European scent) is my chicken chowmein, based on an experience in a local restaurant in Kathmandu.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.