Sweet & Sour Crispy Chicken

(Photo: credit to owner)

Ingredient 

500g chicken thigh, cut into cubes

2 Tbsp soy sauce

1 garlic clove, chopped

½ tsp ground white pepper

½ cup plain flour

vegetable oil for frying

1 onion, cut into wedges

1 tomato, cut into wedges

3 spring onions (scallions),



Sauce:

½ cup brown sugar

2 tbsp tomato ketchup

1 tbsp light soy sauce

3 tbsp white vinegar

1/3 cup pineapple juice

2 tsp cornflour

Cooking Procedure

1. For sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice and in a saucepan over medium-high heat. Simmer for a few minutes until sugar dissolves. 

2. In a small bowl, combine cornflour with 2 tablespoons of water. Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.

3. In a large bowl toss chicken with soy sauce, garlic and pepper until well combined.

​4. Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour.

5. Pour oil into a large non-stick frying pan over high heat. When the oil is hot put the piece of chicken and cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.

6. In a Frying pan heat the oil. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions.