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Sweet and Sour Chicken
Rating:
Created by:
Dalby South State School, QAST
Prep time:
20 min
Cooking time:
20 min
- Chrissy Buzzard
Category:
Tags:
Ingredients
600gskinless chicken breast, cubed
1/2cupcorn flour
2eggs, beaten
1/2cupplain flour
canola oil, for frying
1cuppineapple chunks
1red capsicum
1green capsicum
1/2yellow capsicum
2stickscelery, chopped
1carrot, sliced into half moons
1/2brown onion
1/2cupwhite sugar
1/4cupbrown sugar
1/2cupapple cider vinegar
1/3cuptomato sauce
4tspsoy sauce
2garlic cloves, minced
Method
- Whisk together white sugar, brown sugar, apple cider vinegar, tomato sauce, soy sauce and garlic in a small mixing bowl. If using tinned pineapple, add juice and set aside. (Tip: use gluten-free soy sauce to make this meal gluten-free.)
- Pour canola oil into fry pan to be about 1.5cm deep.
- Heat oil to a high heat so that chicken will only take 2-3 minutes to cook.
- Add corn flour to a zip lock bag or airtight container, add chicken and shake until well coated.
- Dip chicken into egg and then flour. (Tip: skip this step if offering gluten-free)
- Cook chicken for 2-3 minutes, or until cooked through and crispy.
- Remove chicken from oil and place on a try (Tip: do not use paper towel as chicken will stick to it.)
- When all chicken is cooked remove all but a tablespoon of oil from the pan.
- Add capsicum, onion, carrot, celery and pineapple to the pan and cook until crisp but tender.
- Add sauce to pan and coat all the vegetables. Cook until warmed.
- Add chicken to the pan and stir through, cooking until the sauce has thickened and is bubbling.
- Serve with rice.
Recipe description
Our Recipe of the Year 2022 winner. An old time family favourite with electrifying vegetable colour.
Variations
- Can reduce the amount of capsicum by half.
- Freeze for up to 6 months.
