Sweet and Sour Chicken The Wok Street Chef Ankit Sanjeev Kapoor Khazana

Pineapple syrup and pieces work wonders in a chicken preparation, making it an interesting main course dish.

SWEET AND SOUR CHICKEN

Ingredients

3-4 tinned pineapple slices, drained with the syrup reserved, and cut into 1 inch pieces
2 boneless chicken breasts
cup refined flour (maida)
tsp baking powder
cup corn flour
Salt to taste
Crushed black peppercorns to taste
1 tbsps white vinegar
3 tbsps oil + for deep frying
1 tbsps finely chopped ginger
1 tbsps finely chopped garlic
3-4 fresh red chillies, diagonally sliced
2 tbsps brown sugar
cup tomato ketchup
1 tbsp cooking wine
1 tsp dark soy sauce
1 cup mixed coloured capsicum triangles (red capsicum and green capsicum)
1 medium onion, cut into 1 inch pieces, and layers separated
2 tbsps corn flour slurry
Chopped spring onion greens for garnish

Method

1. Cut the chicken breasts into 1 inch pieces. Transfer into a bowl, add refined flour, baking powder, corn flour, salt, black pepper powder, vinegar, and cup water and mix till well combined.
2. Heat sufficient oil in a wok. Gently slide in the chicken pieces and deep fry till golden brown and crisp. Drain on an absorbent paper.
3. Heat 3 tbsps oil in another wok, add ginger, garlic, and red chillies and saut for a minute.
4. Add 2 cups reserved tinned pineapple syrup, and mix well. Cook till it comes to a boil.
5. Add brown sugar and tomato ketchup mix well. Boil for 1-2 minutes.
6. Add cooking wine, remaining vinegar, and dark soy sauce and mix. Add mixed coloured capsicums, onion, and pineapple pieces and mix till well combined. Cook for 1-2 minutes.
7. Add the chicken and mix till each chicken piece is well coated with the mixture.
8. Add salt, black pepper powder and toss.
9. Stir in the corn flour slurry and cook till the mixture thickens.
10. Serve hot garnished with spring onion greens.

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