The perfect sweet and sour chicken

Step 1/3

• ½ red bell pepper
• ½ yellow bell pepper
• ½ onion
• 1 cloves garlic
• 100 g pineapples
• 200 g chicken breasts

• knife
• cutting board

Trim and core bell peppers and slice into strips. Halve the onion and slice it into half moons. Mince garlic. Trim and peel the pineapple and cut it into pieces. Slice chicken into strips.

Step 2/3

• 50 g flour
• ¾ tsp baking powder
• 15 g starch
• ¼ tsp salt
• 65 ml sunflower oil
• 75 ml water (cold)

• bowl (large)
• whisk
• wok
• spatula
• plate (large)
• paper towels

To make the tempura batter, add flour, baking powder, starch, salt, a quarter of the sunflower oil, and water to a bowl. Whisk to combine. Add chicken and toss to coat. Heat remaining sunflower oil in a wok over 170°C/340°F, add chicken, and deep fry in batches until golden brown on both sides. Transfer fried chicken to a paper towel-lined plate to drain.

Step 3/3

• 1 tbsp brown sugar
• 1½ tbsp ketchup
• ¾ tbsp soy sauce
• 30 ml apple cider vinegar
• ½ tbsp sesame seed (for serving)
• scallion (for serving)
• rice (cooked, for serving)

• cooking spoon

Drain most of the oil from the wok. Add onions and garlic and fry for approx. 30 sec. Add bell peppers and fry for approx. 1 min. Add pineapple and fry approx. 1 more min. Add brown sugar and let caramelize slightly. Add ketchup, soy sauce, and apple cider vinegar and let cook for approx. 4 min. Add chicken and toss well to combine. Before serving, sprinkle with sesame seeds. Serve sweet and sour chicken with rice and top with sliced scallions.

Enjoy your meal!