- 2 chicken thighs (360g), cut in small pieces
- 1 Tbsp Chinese cooking wine
- 1 Tbsp soy sauce
- oil for deep frying
- 4 Tbsp potato starch (or corn starch)
- 2 cloves garlic, sliced
- 1 red capsicum, cut in bite-size pieces
- 1 green capsicum, cut in bite-size pieces
- 100ml water
- 2 slices pineapple, cut in small pieces
Sweet and Sour Sauce
- 2 Tbsp soy sauce
- 2 Tbsp tomato sauce
- 2 Tbsp vinegar
- 4 Tbsp white sugar
Do you always order sweet and sour pork from Chinese takeaway? With this recipe, you can now make it at home! I used chicken for this dish but pork or any white fish work perfectly fine.
Marinate chicken with Chinese cooking wine and soy sauce for 10 - 15 minutes in the fridge.
To make the sweet and sour sauce, mix all sauce ingredients in a bowl and set aside.
Heat oil in a wok or deep fryer to 180°C. Dust the chicken with potato starch and deep-fry for 2 minutes or until chicken is cooked though. Remove chicken, place on kitchen paper and set aside.
While you are deep-frying the chicken, heat a frying pan on medium-high heat and add
2 Tbsp cooking oil. Add garlic and cook until fragrant. Add capsicum and cook for 3 - 4 minutes.
Add the sweet and sour sauce mix, water and pineapple and cook on medium heat. Once the sauce starts to bubble, add the deep-fried chicken and stir well for 1 minute or until the sauce has thickened. Serve with cooked rice.