Sweet- and sour chicken
Craving a delicious Asian dish? Look no further than Sweet and Sour Chicken, a classic that has found its way into homes and take-out menus worldwide. Who hasn't enjoyed this Asian staple at some point? This mouthwatering combination of tender chicken and a tangy, flavorful sauce satisfies cravings for something both savory and sweet. While many traditional recipes call for breaded and fried chicken, my version of Sweet and Sour Chicken is a healthier twist, skipping the flour and cornstarch without sacrificing any flavor. Whether you’re reminiscing about your favorite take-out spot or looking for a quick weeknight meal, this dish is a perfect balance of sweet, tangy, and just the right amount of savory goodness.
Ingredients
- 60 ml canola oil, divided 1:1
- 2 red onions, peeled, cut into half-moons
- 3 sweet peppers, cut into stripes
- 30 ml fresh ginger, grated
- 1/4 teasp chili flakes
- 15 ml fennel seeds
- 500 g chicken filet cubed
- 1 tin pineapple pieces
- 1 fresh pineapple, cleaned and cubed
- 50 g brown sugar
- 100 ml balsamic vinegar
- salt and pepper
- 1 tbsp heaped maizena
Instructions
- Heat the oil:Pour 30 ml of canola oil into a large pan and heat over high heat until hot.
- Sauté the onions:Add the onions to the pan and cook on high heat, stirring occasionally, until their edges begin to brown. This will add depth and flavor to the dish.
- Add sweet peppers, ginger, and fennel seeds:Add the sweet peppers, ginger, and fennel seeds to the onions. Continue cooking on high heat until the peppers start to soften, enhancing the dish’s texture and aroma.
- Set aside the pepper mixture:Transfer the onion and pepper mixture to a plate and set aside. This will allow you to focus on browning the chicken.
- Add more oil and brown the chicken:Pour the remaining canola oil into the pan and heat. Add the chicken cubes, frying until they are golden on the outside for a deliciously crisp texture.
- Combine the ingredients:Return the pepper mixture to the pan with the chicken, then add the fresh and tinned pineapple, brown sugar, balsamic vinegar, and the juices from the canned pineapple. Stir well.
- Simmer the mixture:Allow the dish to simmer for 5–10 minutes, until all ingredients are warmed through and flavors meld together.
- Thicken the sauce:In a small bowl, mix cornstarch (maizena) with a little cold water. Pour the mixture into the pan, stirring well. Bring the dish to a boil and check the sauce’s thickness. If too thick, add a bit more water.
- Adjust seasoning:Taste the sauce and season with salt and pepper as desired, balancing the flavors for optimal taste.
- Serve with basmati rice:Serve the flavourful chicken and pineapple mixture over a bowl of basmati rice. Enjoy your delicious homemade dish!