Sweet and Sour Chicken Like in Chinese Restaurant
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Rice, approx. 250 g
- 2 chicken breasts
- 1 egg (s)
- 4 tablespoon cornstarch
- 1 can pineapple
- 7 tablespoon apple cider vinegar or white wine vinegar
- 4 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoon ketchup
- 2 tablespoon soy sauce
- 2 tablespoon oil, neutral (e.g. sunflower oil)
- 1 onion (s)
- 2 bell pepper (s)
Print Recipe
Pin Recipe Instructions
- Today we`re making delicious sweet and sour chicken, just like the Chinese man. When I was younger, in the late 1990s and early 2000s, Chinese food was all the rage and Chinese restaurants including delivery services shot up like mushrooms on every corner. Now, 10-15 years later, I have decided to create this variant of the sweet and sour chicken that was so popular with me at the time. Have fun with the recipe.
- First the rice is boiled with a little salt, in the video brown rice is used, this has a cooking time of approx. 35 minutes.
- The chicken breasts are washed and cut into bite-sized pieces. Now an egg is placed in a small bowl, seasoned with pepper and salt and whisked. In another bowl, 2 tablespoons of cornstarch are added and a little spread with a spoon. A pan is heated up.
- Now the chicken breast parts are put into the starch and turned several times until they are completely covered. Then they are added to the egg and also turned until they are completely covered with the egg.
- Now the egg-coated meat is fried all around in a pan until it is done. Then it is placed on a plate and set aside.
- Next, the pineapple is drained from the can and the liquid from the can is collected.
- For the sauce, put the vinegar with sugar, salt, soy sauce, oil and ketchup in a bowl and stir.
- The onion is cleaned, halved and cut into fine rings and fried in the pan that the chicken pieces were in. Now 2 peppers are cleaned and also cut into bite-sized pieces. These are then added to the onions with the pineapple and fried for 5 minutes. Then the sauce is added and everything simmered for another 3 minutes on medium heat. In the meantime, the last 2 tablespoons of cornstarch are mixed with about 80 milliliters of the pineapple juice and then added to the pan. Then everything is put back on the stove to reduce a little.
- The rice should be ready by now. This is poured off and set aside briefly, because now the meat is added to the vegetables in the pan to quickly get hot again.
- Then the rice is distributed on the plates, the chicken and vegetables are served and a little sauce is poured on top.
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