Imported from Instagram

Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 350 g Chicken (cut into large cubes); Pepper (to taste); 1 tbsp Soy sauce; 1 tsp Sugar (level teaspoon); 1 Egg (small); 2 tbsp Cornstarch (for coating the chicken); 200 ml Pineapple juice; 80 g Ketchup; 60 ml Water; 20 ml Rice vinegar; 8 g Cornstarch (the source gives a range of 8–10 g); 5 g Tomato paste; 1 tsp Brown sugar; 5 g Sriracha (optional); 1 Red bell pepper (quantity not specified; the author shows two peppers in total: red and green); 1 Green bell pepper (quantity not specified; the author shows two peppers in total: red and green); 2.5 plaster Pineapple (the source gives 2–3 large slices; peeled and cut into strips); 1 White onion (quantity not specified; cut into large cubes); 1 Red onion (quantity not specified; cut into large cubes); 1 ząbek Garlic; Oil (for frying; in the video, the author also mentions using a little oil to sauté the onion); Sesame seeds (quantity not specified; for sprinkling)

Recipe by Amadeusz Braksator @amadeusz_braksator · Instagram

Imported by Piotr Grajnert on SeeMeCook

Chicken in a crispy, golden coating served with sweet and sour sauce, bell peppers, onion, and pineapple. The recipe combines sweet and sour flavors; the author mentions that they sometimes ate this childhood dish even with spaghetti.

3 servings45 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

350 g Chicken (cut into large cubes)
Pepper (to taste)
1 tbsp Soy sauce
1 tsp Sugar (level teaspoon)
1 Egg (small)
2 tbsp Cornstarch (for coating the chicken)
200 ml Pineapple juice
80 g Ketchup
60 ml Water
20 ml Rice vinegar
8 g Cornstarch (the source gives a range of 8–10 g)
5 g Tomato paste
1 tsp Brown sugar
5 g Sriracha (optional)
1 Red bell pepper (quantity not specified; the author shows two peppers in total: red and green)
1 Green bell pepper (quantity not specified; the author shows two peppers in total: red and green)
2.5 plaster Pineapple (the source gives 2–3 large slices; peeled and cut into strips)
1 White onion (quantity not specified; cut into large cubes)
1 Red onion (quantity not specified; cut into large cubes)
1 ząbek Garlic
Oil (for frying; in the video, the author also mentions using a little oil to sauté the onion)
Sesame seeds (quantity not specified; for sprinkling)

Steps

1
Cut the chicken into large cubes and transfer it to a bowl.
2
Add the pepper, sugar, and soy sauce, then add the egg. Mix and set aside to allow the flavors to meld.
3
In a separate container, combine the pineapple juice, ketchup, water, and rice vinegar.
4
Add the tomato paste, brown sugar, and, optionally, the sriracha.
5
Add the cornstarch to the prepared sauce and mix thoroughly.
6
Cut the red and green bell peppers and the white and red onions into large cubes.
7
Peel the pineapple, cut it into slices, and then into strips.
8
Coat the marinated chicken pieces in cornstarch.
9
Heat the frying oil and fry the chicken, turning the pieces as they cook, until golden brown.
10
Remove the fried chicken and drain it on a paper towel.
11
Using a little oil over high heat, sauté the onion.
12
After a moment, add the bell peppers and fry them together.
13
Add the pineapple, followed by the garlic.
14
Pour in the prepared sauce, then add the fried chicken.
15
Sprinkle with sesame seeds before serving.

Notes

The description does not specify the marinating time, the quantities of the vegetables, the temperature, or the frying time after adding the sauce. Sesame seeds are listed as an ingredient, but their use is not described; sprinkling them before serving is the minimal, cautious inference.