
Chinese Sweet Sour Chicken
This is the English translation of our recipe for Sweet Sour Chicken, from Simon’s Chinese cookbook. If you’d like to get the recipe in German, please comment with your email address and I’ll send it to you as soon as I can 🙂

SIMON’s Sweet Sour Chicken (or Pork) (translated from German by Ann 😀 )
By deep-frying the meat twice it will remain juicy inside with a crisp coat, and won’t turn dry. It is
important to do the 1st deep fry for just one minute (short).
500 g Chicken Breast (or pork)
1 pinch Salt
1 tsp light Soy Sauce
½ Egg (slightly beaten)
3 tbsp Corn Flour
Premium Oil (Peanut or Canola) for deep frying
1 Garlic Glove finely diced
1 Onion roughly diced
1 green Capsicum (cleaned) diced
100g diced Pineapple, including juice (use canned fruit)
For the Sauce:
2 tsp Corn Flour
4 tbsp Water
4 tbsp Pineapple juice
3 tbsp Vinegar
4 tbsp Sugar
1 pinch Salt
2 tsp light Soy Sauce
2 tbsp Tomato Ketchup
1 ½ tsp Worcestershire Sauce
Preparation:
- Cut the meat in equal dices, about 1×1 cm. Put into a bowl.
- Slightly salt the meat, sprinkle with soy sauce, mix all and let it marinate for 30-60 minutes.
Add the egg and mix again. - Roll the meat in separate pieces in corn flour, ensuring each dice is covered nicely all
around. You won’t need all the flour for this. - Fill the wok half with oil, heat it up to 180 Deg/C (not to hot!) and deep fry the meat for 1
minute. Do not cook all meat at the same, do small batches so the meat does not stick
together. Ensure it’s swimming freeling, and separate when they stick together. Remove the
meat from the oil, let it sit on kitchen paper towel. This part of the preparation can be done
before you start with the actual menu cooking. - SAUCE: Dissolve corn flour in water, add pineapple juice, vinegar, sugar, salt, soy sauce,
tomato ketchup and Worcestershire sauce. Mix well. - Heat a fry pan, add 1 ½ tbsp oil. Add garlic and onion until they release fragrance, add
capsicum. On medium heat stir for 2 minutes. Add the pineapple pieces and then the sauce
(#5). Stir gently and bring to boil slowly. - Re-heat the oil in the wok back to 190 deg/c. Fry the meat for the 2nd time, now for 2-3
minutes until its nice brown and crispy. Remove it from the oil, let it sit on paper towel to let
the oil drip off. Place the meat on a pre-heat serving plate/s. Heat up the sauce and add the
remaining tbsp oil, stir well (this way the sauce doesn’t become slimy). Cover the meat with
the sauce and serve it hot.
Goes well with any kind of rice of your liking.
Enjoy.