Sweet & Sour Chicken
Prep time: 8 min
Cook time: 25 min
1 1b/453 g chicken breast (tofu)
2 tsp/30 ml soy sauce
1 medium size onion, cut into strips
2 carrots, cut into thin pieces
bell peppers, cut into chunks
vegetable oil, for frying
1 cup/65 ml flour*
2 tbsp/30 ml
½ cup/118 ml cold *
1 beaten egg (aquafana/flax egg)
1 cup/237 ml of water
2 tbsp/30 ml cornstarch + 2 tbsp water (mixed together)
2 tbsp/30 ml soy sauce
3 tbsp/45 ml cider vinegar
3 tbsp/45 ml sugar
1/4 cup/59 ml pineapple juice
Start your prep: cut the chicken into strips. Add soy sauce to the chicken for a short marination mix well and set aside. (Vegan: pressed the tofu until dry cut into thin cubes). Cut the vegetables into large bite-sized pieces (you can omit this process completely and just do the chicken and sauce). Set aside. Make the batter by mixing the flour, cornstarch, water, and beaten egg.
Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
In a pot, bring enough oil to heat on medium-high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil.
Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy.
In a saucepan, bring all the sauce ingredients to a rapid boil and then add the mixture of cornstarch and water to thicken, then mix well for 30 seconds. Add the veggies and stir to mix. Let the sauce simmer for 5-6 minutes.
Mix the chicken into the sauce and mix to incorporate well, and make sure all pieces of the chicken is coated with the sauce. Serve with rice and enjoy.