This dish would definitely be mine and IK’s favourite. I’m sure that many people knows about sweet and sour pork ,which is a very traditional and popular Asian dish – and I know that many people have been posting about it. Hence, I thought I might just make a little twist – not a complete change. I didn’t really learn and read recipes on how to make it. It was more like a brave experiment that I just start digging out something from the fridge and pantry, and start cooking it the way “I think” it should be. Most people tends to make it quite complicated when it comes to making a sweet and sour pork dish, but I thought I wanted to do something a bit more simpler. Well, at least I think this one is! 🙂
Anyway, this one I’ve stimulated your spice taste buds as well as your sour taste buds! Hence why I called it the SSS chicken! 🙂 By the way, this is definitely a simple recipe that is friendly to most people, especially KIDS! 🙂 It’s too colourful and pretty!
You’ll need (Serves 2):
- 500 grams tenderised chicken, cut into bite-size
- 1 small red capsicum
- 1 small green capsicum
- 1 small yellow capsicum
- 1 small onion
- 120 grams Thai sweet chilli sauce
- 2 teaspoon chicken stock powder
- pepper and salt, seasoning
- vegetable oil
- 200 grams pineapple rings (or fresh pineapples) – cut into bit sizes
- 1 Thai Birds Eye Chillies (optional)
- 2 table spoon of Chinese wine (optional)
- 2 cloves of garlic, finely diced
- 150 grams corn starch
- 1/2 teaspoon baking soda/baking powder
- Heat up cooking oil in a wok, enough to cover the chicken cubes.
- Mix the batter in a bowl and add the chicken cubes into the batter. Cover each chicken piece with the batter mixture and ensure that all visible surface is covered up well.
- Test the oil to ensure that it is ready – Place a timber chopstick or timber spoon into the oil, if it bubbles around the edge of the chopstick/spoon – the oil is hot and ready.
- Slowly slide in the chicken cubes to deep fry until golden brown. Once the chickens are golden brown, remove from oil and place onto kitchen paper towel to soak up excess oil.
- In another frying pan, place 1 tablespoon of oil in the pan under high heat. Add garlic and stir fry until aromatic.
- Add all capsicum, chilli and onion to cook in until tender.
- Reduce heat to medium, add deep fried chicken. Stir fry and sprinkle chicken stock, Chinese wine and stir fry until combined.
- Add Thai sweet chilli sauce and pineapple pieces and combine for about 5-6 minutes.
- Add salt and pepper, to adjust to desired liking.
- Baking powder makes the chicken extra crunchy when deep frying.
- Chilli brings a extra kick to the dish to increase a nice spicy tan to the dish, this can be omitted if spicy isn’t your favourite.
- Ensure to soak up excess oil after deep frying for 2 reasons. 1) healthier 2) it reduce the dish becoming to soggy and oily.
- Chinese wine can be substitute by white wine, however the taste will be slightly different.
- I bought my chilli sauce from general supermarket. However, you can make your DIY sauce through here.
PS: one of the other thing that I love about this dish – is the colourfulness of the dish! – it makes pretty pictures too!