Recipe
40 m
4 people
Chinese
– rice vinegar – ketchup – grated ginger –minced garlic – sugar – brown sugar plus an additional two tbsp – pineapple juice – red pepper – Bouillon Chicken Base - tap to see more ...
– Cut the boneless, skinless chicken thighs. Place chicken into a large bowl season. Add the eggs to the bowl with the chicken. Mix well. Make sure all of the chicken is coated with the eggs. Cover and place the chicken into the fridge.
– Cut the bell peppers, pineapple and onions. Set them to the side separately. – Add all of the sweet and sour sauce ingredients to a medium sized bowl and mix well. Set to the side
Slurry – To make the slurry which will thicken the sauce, take the sweet sour sauce and pour it into a small bowl then add cornstarch to the same bowl. Mix.
– Have a baking sheet lined with parchment paper ready. Next, add cornstarch and flour to a ziplock bag. Mix to combine. – Add a couple pieces of chicken into the flour/cornstarch or bowl and dredge. Place each coated chicken on the parchment lined baking sheet to rest.
– Add oil to a large skillet. Just enough to barely cover the chicken. Using a heat proof spoon or spatula, spread the chicken out so it's not touching. – Fry.
– In the skillet with the oil, over medium high heat, saute the vegetables until softened to your preference.
– Serve over rice. Pour the sauce into the skillet with the cooked vegetables. Let it come to a boil over medium high heat. Add the chicken and cook.
– Serve over rice. Pour the sauce into the skillet with the cooked vegetables. Let it come to a boil over medium high heat. Once the sauce has thickened, add the chicken and cook.
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