Sweet & sour chicken started with classic Chinese sweet-and-tangy sauces made with vinegar and sugar, before Western kitchens added pineapple and ketchup for that signature glossy punch.
This recipe uses:
Fragrant Jasmine Rice
(Or, try it with: Sticky Medium Grain Rice 250g )
In a bowl, marinate the chicken with soy sauce, salt, pepper, egg, and flour. Mix thoroughly and set aside.
To make the sweet and sour sauce, mix the ketchup, chilli sauce, vinegar, sugar, soy sauce and sesame seeds in a bowl until smooth.
In a large pan, add the oil and fry the chicken and onions, for 5-6 minutes, until brown and cooked through. Remove from the pan and set aside. Then add the minced garlic to the unwashed pan and the sweet and sour sauce mix and stir on a low heat for 2-3 minutes allowing the flavours to infuse and the sauce to thicken slightly.
Into the slow cooker, add the chicken and onions, pineapple chunks, bell peppers and sweet and sour sauce. Mix well and cook on a low heat for 2 – 3 hours.
Serve with you desired amount of Tilda Rice.
Share
Share this recipe
Discover Similar Recipes