Sweet and Sour Chicken

This is so often eaten as Take Out Food from a Chinese food chain. Many times greasy, tasteless and with dry chicken pieces.

Why not make it yourself? It took me just less then 30 min to cook it. It was done, when my cheap rice cooker clicked to keep the rice warm.

The chicken pieces were soft and tasty, not greasy! The veggies were just a bit cooked, not overdone. The sauce has the right amount of sweet, sour and a little spice.

Recipe for 2:

500 g chicken thighs without the bones, 4 tsp cornstarch, salt and pepper, 100 ml oil for frying

1 red bell pepper, 1 large red onion, 4 garlic cloves, 1 celery stalk, 150 g pineapple chunks, salt and pepper

Sauce:

2-3 tbsp cornstarch, 3 tbsp ketchup, 3 tbsp light soy sauce, 4 tbsp white vinegar, 4 tbsp Muscovado sugar, 50 ml pineapple juice, 8 drops Tabasco

Sesame seeds, rice

Get rid of the chicken skin. Cut up. Season the chunks with salt and pepper and cover with cornstarch. Pour 1/2 cm oil in a wok and heat it up to high (170 C). Drop in the chicken and fry on all sides for 5 min. Take the chicken out.

Discard most of the oil. Chop all veggies and toss them in. Season with salt and pepper. After 5 min, add the pineapple chunks, stir in the sauce and let it thicken. If its too thick, add more juice. Drop in the chicken and stir and reheat. Finish with sesame seeds and eat with rice.