This fruity sweet and sour chicken recipe is delicious, very healthy, and very easy to cook! And it looks great, too.
I have tweaked the original Whitworths recipe (it is not, and probably never was, online); my version is fruitier and a little bit more acid, and there are no measuring spoons to wash.
- A plastic bag;
- A frying pan;
- A saucepan.
- 450g cubed raw chicken;
- 200g-250g tin of pineapple chunks;
- 75g cornflour;
- 1 egg;
- 1 big kiwi (or 1 tomato if you wish to reduce acidity);
- 1 or 2 bell peppers (optional, they do not change the taste much);
- 45g white vinegar;
- 40g demerara sugar;
- 15g sherry (or mirin);
- 10g soy sauce.
- Prepare the marinade: put the soy sauce, sherry (or mirin), beaten egg and 50g cornflour in a plastic bag, mix them together until the marinade becomes homogeneous, and there are no lumps;
- Add chicken cubes to the bag, make sure they are thoroughly coated, and marinate for at least 30 minutes (the longer the better, but mind the chicken expiry date…);
- Prepare the liquid ingredients for the sauce: dilute 25g cornflour in 2 tablespoons of water (make sure there are no lumps), then add pineapple juice from the tin, then add water; there should be 200g in total;
- Prepare fruits and vegetables: cut bell peppers into matchsticks, and peel and dice kiwi (or tomato);
- Put the sugar and vinegar in a small pan and heat until the sugar is dissolved. Add bell peppers, pineapple chunks and kiwi (or tomato) and for cook 2-3 minutes;
- Meantime, fry (or deep fry) the chicken in batches, without overcrowding the pan;
- Add liquid ingredients to the sauce, bring it to boil, then simmer until the sauce clears and thickens;
- Serve chicken with the sauce and boiled rice.