Sweet and sour chicken

Rhodes Quality
4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Tantalising sweet and sour chicken with tinned tomato paste and pineapple. A perfect balance of flavours in every bite.

By Bianca Jones July 05 2023
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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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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.

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