Although the real origin of sweet and sour is said to have originated from China, this famous meal is has taken different upgrades from the original recipe, which was originally light vinegar and sugar mixture. This meal has gained world recognition and has become one of the world most favorite meals. No matter the protein you use to make this sauce it always comes out nice. For this foodie Friday episode, we give you the recipe for a simple sweet and sour source, which can be served with rice.
What you need
- 1 pound chicken (Diced in cubes)
- Fresh Ginger, garlic and onion paste
- Honey- 1 tsp
- Soy sauce- 2 tbs
- Pineapple- 3 chunks
- Vinegar 1 tbs
- White pepper- ½ tbs
- Green, yellow and red bell peppers (diced in chunks)
- Onions (diced in chunks)
- Corn starch or flour
- Seasoning- to taste
- Marinate chicken in ginger garlic and onions paste overnight.
- Slightly boil marinated chicken for about 3 minutes
- Sieve and set broth aside
- In a non stick pan, add butter and heat. Add chicken in heated oil and allow to brown.
- Remove chicken from pan and set aside
- Add chicken broth, vinegar, white pepper, honey, pineapples and allow sauce to boil for 3 minutes
- Add the red and green peppers, and onions to sauce, stir until sauce is properly reduced.
- Add corn starch to sauce and bring to a simmer.
- Add chicken, stir in and allow to boil for 4-5 minutes
- Serve with Boiled Basmati rice and a glass of wine.