Chinese Sweet & Sour Chicken Recipe

OMG, it's been so long since my last post, let alone an actual recipe.  Apologies to all my readers, but I'm back with another delicious Chinese Recipe for you. I have been a little busy recently due to my involvement with The Cudeca Pop-up Diners Club

This is the recipe for the popular dish on my Menu for The Spanish Wok TakeOut of Your Freezer Meals.  Now I know some of you may be wondering why I would share the recipe if it's on the Menu.  Well, quite simply I love to share my recipes (well mostly, I do have some secrets!) and for those whom do not live within my area, they are unlucky in that they are unable to sample the Menu.  So this one's for you guys.

That said, my customers too may want to recreate my dishes at home and why not?  Mostly, I realise my customers order from me for two reasons 1) convenience and 2) they are not all willing home cooks.

Sweet & Sour Chicken is a very popular restaurant dish.  It's sweet, sour (obviously) and a non spicy dish to satisfy all taste buds, what's not to like?

Chinese Sweet & Sour Chicken Recipe (Serves 2)

1 chicken breast, thinly sliced
2 tsp cornstarch
2 tsp shaoshing wine, or dry sherry
1 tsp light soy
1/2 red pepper, cut into 1 inch cubes
1/2 green pepper, cut into 1 inch cubes
1 small can pineapple rings (reserve juice for sauce)
1" piece fresh ginger, grated
bunch chopped spring onions, chopped

For the Sauce:-
1/4 cup juice from the canned pineapple
1/4 cup rice wine vinegar
1/4 cup tomato ketchup
pinch ground white pepper
1/4 tsp salt
2 tbsp brown sugar
2 tsp cornstarch mixed with a little water to form a paste

Place sliced chicken in a bowl with 2 tsp cornstarch, shaoshing wine and light soy, mix well and set aside for 20 minutes to 1 hour.

Meanwhile prepare the sauce by mixing all ingredients into a bowl and set aside, prepare cornflour paste and set aside.

Cut pineapple rings into equal small pieces to match the size of the peppers and set aside.

Heat 1 tablespoon groundnut oil in a wok, add chicken pieces with marinate and stir fry for 1 minute, remove and set aside.

Add another 1 tablespoon groundnut oil to work, once hot add the peppers and ginger to the wok and stir fry for 1 minute.

Turn heat to high and add the pineapple pieces and the sauce mixture, immediately add the cornflour paste and stir fry until sauce thickens.

Turn heat to low and return the chicken to the pan, stir fry until chicken is cooked through.  Turn off heat add the chopped spring onions, stir well and serve immediately.

Serve with Steamed White Rice or Egg Fried Rice (recipe to follow)

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