Imported from the web

Chinese-Style Sweet and Sour Chicken

Name: Chinese-Style Sweet and Sour Chicken
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 400 g chicken fillet (cut into pieces); 1 egg (beaten); 1 tbsp vinegar (for the chicken marinade); 1 tbsp soy sauce (for the chicken marinade); salt (to taste); black pepper (to taste); 1 cup cornstarch (for coating the chicken); oil (hot, for frying; amount not stated); 150 ml water (for the sauce); 30 g tomato sauce; 15 g brown sugar; 1 tbsp vinegar (for the sauce); 1 tbsp soy sauce (for the sauce); olive oil (for cooking the vegetables; amount not stated); 1 onion (chopped); 1 green bell pepper; 1 red bell pepper; 2 cloves garlic; 50 ml water (for dissolving the cornstarch); 1 tbsp cornstarch (dissolved in the water to thicken the sauce)

Recipe by Cookery Recipes @cookeryrecipesofc · Facebook

Imported by Evangeline Edison on SeeMeCook

Pieces of chicken are coated in egg and cornstarch, fried, then tossed with bell peppers, onion, and a glossy tomato-soy sauce. The sauce combines vinegar and brown sugar for a tangy-sweet finish.

3 servings60 minEast Asian

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Ingredients

400 g chicken fillet (cut into pieces)
1 egg (beaten)
1 tbsp vinegar (for the chicken marinade)
1 tbsp soy sauce (for the chicken marinade)
salt (to taste)
black pepper (to taste)
1 cup cornstarch (for coating the chicken)
oil (hot, for frying; amount not stated)
150 ml water (for the sauce)
30 g tomato sauce
15 g brown sugar
1 tbsp vinegar (for the sauce)
1 tbsp soy sauce (for the sauce)
olive oil (for cooking the vegetables; amount not stated)
1 onion (chopped)
1 green bell pepper
1 red bell pepper
2 cloves garlic
50 ml water (for dissolving the cornstarch)
1 tbsp cornstarch (dissolved in the water to thicken the sauce)

Steps

1
Cut the chicken fillet into pieces and set aside.
2
Beat the egg in a bowl.
3
Dip the chicken pieces in the beaten egg.
4
Add 1 tablespoon vinegar and 1 tablespoon soy sauce to the chicken. Season with salt and black pepper to taste, then mix well.
5
Add 1 cup cornstarch and mix again to coat the chicken.
6
Refrigerate the coated chicken for 30 minutes.
7
Heat oil in a pan. Add the chicken and stir gently as it fries until cooked; the source does not specify a frying time or oil temperature.
8
Remove the fried chicken from the pan and set aside.
9
In a separate skillet, combine 150 ml water, 30 g tomato sauce, 15 g brown sugar, 1 tablespoon vinegar, and 1 tablespoon soy sauce.
10
Stir the sauce and cook for 2 minutes.
11
In another skillet, heat olive oil. Add the chopped onion, green bell pepper, red bell pepper, and garlic, and stir everything together.
12
Add the prepared sauce from the other skillet to the vegetables.
13
In a cup, stir 1 tablespoon cornstarch into 50 ml water until dissolved.
14
Pour the dissolved cornstarch mixture into the skillet and stir to combine.
15
Add the fried chicken to the skillet and combine it with the sauce and vegetables.
16
Cook everything together for 2 minutes, then serve.

Notes

The source does not specify the amount of frying oil or olive oil, nor the frying duration or oil temperature. The dish is described as learned at a Chinese restaurant.