Chicken in sweet and sour sauce with pineapple
6 servings
40 minutes
Chicken in sweet and sour sauce with pineapple is a true embodiment of flavor balance, combining the tender texture of chicken with rich notes of sweetness and tanginess. This recipe comes from Chinese cuisine, where the art of combining contrasting flavors has reached perfection. The sweet and sour sauce with pineapple adds freshness to the dish, while the spicy accents of Tabasco and Worcestershire add zest. Crispy pepper complements the flavor palette, and rice serves as the perfect side dish, highlighting the richness of the meal. It can be served both on weekdays and at festive tables - it will always delight with its bright aroma and harmony of taste.
1
Heat the vegetable oil strongly.
- Vegetable oil: 1 glass
2
Cut the chicken into 2x2 cm pieces, mix it in a bowl with soy sauce, egg, and 1 tablespoon of starch. Fry in oil until brown. Remove with a slotted spoon, place on a napkin to drain the oil. Drain the oil from the pan - it won't be needed anymore.
- Chicken breast: 3 pieces
- Soy sauce: 0.5 teaspoon
- Chicken egg: 1 piece
- Cornstarch: 2 tablespoons
3
In a bowl, mix vinegar, sugar, pineapple juice, ketchup, Tabasco, and Worcestershire sauce.
- Rice vinegar: 3 tablespoons
- Sugar: 0.5 glass
- Pineapple juice: 60 ml
- Ketchup: 0.3 glass
- Tabasco sauce: 0.3 teaspoon
- Worcestershire sauce: 1 teaspoon
4
Place the pan on the fire, pour in the prepared mixture, and bring to a boil over the lowest heat.
5
In a separate bowl, mix water and 2 tablespoons of starch.
- Water: 2 tablespoons
- Cornstarch: 2 tablespoons
6
Add starch to the pan, mix everything immediately, then add chicken, pineapple, and pepper. Mix well again and heat for about 5 minutes.
- Chicken breast: 3 pieces
- Canned pineapple: 1 piece
- Red sweet pepper: 1 piece
7
Serve with rice, sprinkled with green onions and sesame.
- Rice: 250 g
- Spring onion: 2 stems
- Sesame seeds: 1 teaspoon
