Ingredients with Measurements:
- 1 pound of chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup of pineapple chunks
- 1/2 cup of ketchup
- 1/4 cup of rice vinegar
- 1/4 cup of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Deep frying pan or wok
- Paper towels
Step-by-step instructions:
1. In a bowl, mix ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water until well combined. Set aside.
2. Heat oil in a deep frying pan or wok over medium-high heat.
3. Season chicken pieces with salt and pepper, and fry them until golden brown and cooked through. Remove from the pan and set aside on paper towels to drain excess oil.
4. In the same pan, stir-fry the sliced onions, red and green bell peppers until they are slightly softened.
5. Add the pineapple chunks and the sauce mixture to the pan. Stir well and bring to a boil.
6. Add the fried chicken pieces back to the pan and stir until the sauce coats the chicken and vegetables evenly.
7. Simmer for 2-3 minutes until the sauce thickens.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying and stir-frying
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with pork or tofu.
- Rice vinegar can be substituted with apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Pineapple chunks can be substituted with canned mandarin oranges or peaches.
Variations:
- Add sliced carrots or broccoli for extra vegetables.
- Use shrimp or fish instead of chicken.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Cut the chicken into small pieces for faster and even cooking.
- Drain excess oil from the fried chicken by placing them on paper towels.
- Adjust the sweetness and sourness of the sauce according to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large platter with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, mix a little more cornstarch with water and add it to the pan.
Food safety advice:
- Make sure the chicken is cooked through before adding it back to the pan.
- Use a food thermometer to check the internal temperature of the chicken, which should be at least 165°F.
Food history:
Sweet and sour sauce originated in China and has been adapted into many different cuisines around the world.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian