Sweet and Sour Chicken (everything from scratch)
Ah … childhood memory. Who didn’t grow up loving sweet and sour chicken (or pork) in Hong Kong? Well I didn’t eat pork for over a decade since my conversion, but that’s for another story. Crispy and tangy, it tickles my taste buds just thinking about it. However, it isn’t a dish that I have any desire making at home. In my mind, sweet and sour anything isn’t tasty unless it comes straight out of a noisy kitchen of a Hong Kong cafe.
Fast forward to over a decade living in Tel Aviv and no Hong Kong cafes in sight, I decided that it’s time to make it at home. So here we go.
The main star of this dish really is the sweet and sour sauce. In a bowl, mix the ketchup, brown sugar, rice vinegar and pineapple syrup from the canned pineapple. Set aside.
First stir-fry the onion and garlic in vegetable oil until they are soft and translucent. Add the red and green peppers and cook until soft. Pour the sweet and sour sauce to the pan and stir for a few minutes until everything is well mixed. Add the cooked chicken and coat them evenly with the sauce. Enjoy with fluffy rice.
For the sweet and sour sauce4 cloves of garlic, minced1 onion, chopped2 red/green/yellow bell peppers, deseeded, chopped into 3cm pieces1/2 cup ketchup2 tbsp rice vinegar2-3 tbsp brown sugarchili flakes for spiciness1 canned pineapple with syrup (around 300-400 ml)1 tbsp cornflour mixed with a couple tbsp of the pineapple syrup for thickening (if needed)
Make a mess. One kitchen at a time.
Make a mess. One kitchen at a time. ✨
