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Tuesday, May 25, 2010

Sweet and Sour Chicken

1/2 lb. chicken breast (thighs and leg meat will do also - must be deboned, cut into bite size pieces)
1/2 green bell pepper
1/2 red bell pepper
2 stalks scallions, cut into 2 inch length
1 piece fresh/canned pineapple ring, cut into ¼
1 clove garlic (finely chopped)
Oil for frying

1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:
Corn Flour

Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce (Optional)
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water


1. Cut the chicken into pieces and marinate with the ingredients for 1 hour or overnight.

2. Mix the sweet and sour sauce ingredients well and set aside.

3. When the chicken is well-marinated, transfer the chicken pieces into the corn flour and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the chicken pieces until they turn golden brown. Dish out and drain on paper towels.

4. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs.

* This recipe can also be used for pork, just substitute pork for chicken, this dish will then be called in Cantonese Goo Lau Yook


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