Sweet Sour Chicken
To marinate the chicken
To cook the chicken
- cooking oil
- ¼ cup tapioca starch, or potato or corn starch (please, not all-purpose flour!)
- 1 bell pepper, deseeded and diced
- 1 stalk celery, thinly sliced
- 1 cup fresh pineapple chunks
Marinate the chicken
- Wipe the chicken thigh fillets dry and cut into bite-size pieces.
- Place the chicken in a bowl and mix in the salt, pepper and five-spice powder.
- Cover the bowl and leave the chicken to marinate in the fridge for at least an hour.
Fry the chicken
- In a frying pan or wok, heat enough cooking oil to reach a depth of at least two inches.
- Toss the chicken in starch.
- Fry the chicken, in batches if your pan is on the small side, until golden and crisp.
- Move the cooked chicken to a strainer or rack.
Stir fry the vegetables
- Pour off the oil leaving only a teaspoonful.
- Stir fry bell pepper and celery for 30 seconds (see notes after the recipe).
- Scoop out the vegetables and transfer to a plate.
Make the sauce
- In the same pan, heat the sugar, mirin, rice vinegar and salt until syrupy.
- Stir in the garlic, ginger and hoisin sauce.
- Continue cooking the sauce until thick.
Assemble the sweet sour chicken
- Add the chicken, vegetables and pineapple chunks to the sauce.
- Cook, tossing, until everything is heated through.
- Serve the sweet sour chicken with rice.
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