Spicy Sweet and Sour Chicken Bowl

Name: Spicy Sweet and Sour Chicken Bowl
Cuisine: American, Asian, Chinese
Ingredients: 3 Chicken Breast; 1 Red Bell Pepper; 1 Green Bell Pepper; 1 Medium White Onion; 1 Chilli; 3 Garlic Cloves; 4 tsp Sesame Oil; 1 tsp Salt; 1 tsp Pepper; 2 tablespoons Sugar; 1.5 tablespoons MSG (optional); 2 tbsp White Wine Vinegar; 150g Pineapple Chunks; 100ml Pineapple Juice; 400ml Chicken Stock; 4 tbsp Tomato Ketchup; 150g Self Raising Flour; 1 tbsp Custard Powder (cornflour); 150-200ml Ice cold water; 50-80g Cornflour; Oil for deep frying; 2 tsp cornflour; 2 tbsp cold water

26 steps

Classic Chinese takeaway dish, chicken pieces in a crispy batter in sweet and sour sauce with chunky vegetables

Updated at: Thu, 17 Aug 2023 11:35:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories2749.7 kcal (137%)

Total Fat98.9 g (141%)

Carbs282.9 g (109%)

Sugars84.5 g (94%)

Protein176.9 g (354%)

Sodium5786.2 mg (289%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cut the chicken into cubes around 20mm square and place them into a bowl.

Step 2

Add into the bowl that contains the chicken salt and pepper and the MSG and mix well and set aside to marinate.

Step 3

Cut the onion into wedges and then in half and place in a bowl.

Step 4

Cut the bell peppers into cubes around 15mm squares.

Step 5

Thinly slice the garlic and chilli and put them into bowls.

Step 6

Add 1 tbsp sesame oil to a large fry pan or skillet and gently heat a pan on medium heat add in the sliced garlic and stir for one minute.

Step 7

Add in the onions and stir and cook until translucent.

Step 8

Add in the peppers and cook for a further two minutes.

Step 9

Next, empty the contents of the pan into a bowl and set aside.

Step 10

Using the same pan add in the chicken stock, sugar, rice wine vinegar and ketchup and stir until all combined and then remove from the heat.

Step 11

In a large bowl pass the self-raising flour and custard powder through a sieve and mix.

Step 12

Add the cornflour into the bowl with the chicken and coat each piece.

Step 13

Once coated place into another bowl.

Step 14

Slowly add the ice-cold water to the flour and custard powder mixture and mix to a batter.

Step 15

Heat a pan of oil to 170 degrees.

Step 16

Add a batch of the chicken to the batter( approximately one-third)

Step 17

Add to the hot oil and cook until the chicken starts to turn golden brown.

Step 18

Remove the chicken from the oil and drain onto kitchen paper while cooking the next batch. Once all the chicken has been fried increase the oil temperature to 190-200 degrees.

Step 19

Now re-fry the chicken again in batches until they are a deep golden brown.

Step 20

Remove from the oil and add onto a baking sheet with a wire rack and allow to drain, keep warm by wrapping in foil or placing into a warm oven.

Step 21

Place the sauce back onto the heat.

Step 22

Mix the 2 tsp of cornflour with the 2 tbsp of water and gradually add to the sauce while mixing.

Step 23

When the sauce starts to thicken add in the fried onions, peppers, garlic and chilli and stir in.

Step 24

Next, add in the chicken balls and stir in well ensuring the chicken is coated in the sauce.