Chicken is undoubtedly one of the perfect meats to marry with a sweet and sour sauce and the use of bell pepper and carrot in this dish also makes it very pretty.
Sweet and Sour ChickenServes: 4-6
Ingredients:500g lean chicken, cubed
5 tbsp groundnut oil
1/2 tsp garlic, minced
1/2 tsp fresh ginger, finely chopped
1 green bell pepper, chopped roughly
1 onion, chopped roughly
1 carrot, finely sliced
1 tsp sesame oil
1 tsp spring onion leaves, sliced into thin rounds
For the Marinade:2 tbsp light soy sauce
1 tsp Shaoxing rice wine (or dry sherry)
pinch of ground white pepper
1/2 tsp sea salt
dash of sesame oil
For the Sauce:8 tbsp rice vinegar
4 tbsp sugar
2 tbsp light soy sauce
6 tbsp tomato ketchup
Method:Lightly whisk the marinade ingredients in a bowl. Add the chicken, toss to coat and set aside to marinate for 20 minutes.
In the meantime, prepare the sauce. Heat the vinegar in a saucepan, stir in the sugar until dissolved then whisk in the light soy sauce and tomato ketchup. Take off the heat and set aside.
Place your wok over high heat. When hot add 3 tbsp of the oil and use to stir-fry the chicken (and its marinade) until it begins to turn a golden brown. Remove from the heat and set aside.
Wipe your wok clean, add the remaining oil and when hot use to cook the garlic and ginger for about 30 seconds, or until fragrant. Add the vegetables and stir-fry for 2 minutes.
Now return the chicken to the wok and cook for about 60 seconds, or until thoroughly heated through and cooked.
Pour over the sauce mixture along with the sesame oil. Stir in the spring onions and serve immediately accompanied by plain white rice.