ChinaSweet and sour chicken
Arabic name الدجاج الحلو والحامض (Sweet and Sour Chicken)
Original name 糖醋鸡
Watch how it’s made
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Ingredients (10)
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Method
Dip the chicken in the egg, then in the cornflour, and deep-fry in oil heated to 175 °C for 5–6 minutes until golden and crisp; drain and set aside.
In a saucepan, mix the rice vinegar, sugar, ketchup and soy sauce and boil for 3 minutes until smooth, then thicken with a little cornflour dissolved in water.
In a hot wok, stir-fry the peppers, onion and pineapple over high heat for just 2 minutes so they stay crunchy.
Add the fried chicken and the sauce to the wok and toss quickly until everything is coated in the glossy sauce; serve immediately, before the chicken loses its crunch.
