Name: Sweet and sour chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Family
Ingredients: 1/2 cup brown sugar; 1/3 cup rice vinegar; 3 tbsp Rhodes Quality Tomato Paste; 1 x tin Rhodes Quality Pineapple Pieces in Syrup drain the pineapple pieces and reserve the syrup; 3 tbsp soy sauce; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp cornflour; 2 tbsp water; 700 g chicken thighs deboned, cut into cubes; 1/4 cup cornflour; salt and black pepper to season; vegetable oil to shallow fry; 1 tsp fresh garlic minced; 1 onion diced; 1 red pepper diced; 1 green pepper diced; toasted sesame seeds to garnish; fresh coriander to garnish; steamed rice to serve

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Ingredients (20)

Sweet and sour sauce

1/2 cup	brown sugar
1/3 cup	rice vinegar
3 tbsp	Rhodes Quality Tomato Paste
1 x tin	Rhodes Quality Pineapple Pieces in Syrup — drain the pineapple pieces and reserve the syrup
3 tbsp	soy sauce
1/2 tsp	garlic powder
1/2 tsp	onion powder
1 tbsp	cornflour
2 tbsp	water

Stir fry

700 g	chicken thighs — deboned, cut into cubes
1/4 cup	cornflour
	salt and black pepper — to season
	vegetable oil — to shallow fry
1 tsp	fresh garlic — minced
1	onion — diced
1	red pepper — diced
1	green pepper — diced
	toasted sesame seeds — to garnish
	fresh coriander — to garnish
	steamed rice — to serve

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Method:

In a small pot whisk together brown sugar, rice vinegar, tomato paste, 3 tbsp reserved pineapple syrup, soy sauce, onion powder, garlic powder, cornflour and water. Heat over a medium heat just until the sugar melts and the sauce begins to thicken. Set aside.

In a large bowl, add chicken, salt, pepper, and cornflour, stir to coat evenly.

Heat a large wok over medium-high heat. Add vegetable oil, enough to shallow fry the chicken in batches until lightly crispy and golden. Remove the chicken from the wok and set aside.

Remove some of the oil from the wok and then stir-fry the garlic, onion, red pepper and green pepper for about 1 minute. Add the reserved pineapple chunks followed by the prepared chicken.

Pour over the prepared sauce and stir to coat evenly.

Garnish with toasted sesame seeds and fresh coriander and serve with steamed rice.