Sweet and sour chicken is another popular Chinese dish which consists of bite sized chicken, fried and then combined with a sweet and sour sauce. Vegetables like onions, bell peppers or carrots can be added according to preference.
I got this recipe from a cookbook that I brought with me when our family came to Canada. The recipe calls for pork as the main protein but I changed it to adapt to my family’s taste. My family loves it and according to my husband “It’s better than what is served in restaurants” 🙂
- 4 boneless skinless chicken breasts, cut into cubes
- 1 tablespoon soy sauce
- 1 tablespoon sherry
- ½ -3/4 cup cornstarch
- Oil for frying
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- ½ cup pineapple chunks
- 3 teaspoons soy sauce
- 6 tablespoons white vinegar
- ¼ cup sugar
- 8 tablespoons ketchup
- 2 tablespoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- Marinate the chicken pieces in soy sauce and sherry for 30 minutes.
- Dip each piece in cornstarch and fry over medium heat until golden brown. Drain on paper towels.
- In a bowl, mix ingredients for sauce. Set aside.
- Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppers and sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring well to lightly coat the chicken with the sauce.
- Transfer to a plate and serve immediately.
Check out some of my other Asian inspired chicken dishes.