I give you Hong Kong sweet and sour chicken.. given to me by a lovely Chinese-Asian Mnetter on another threa da couple of years ago! Its easy and so yummy.. and like the 'real thing!' . (I use dry sherry instead of Chinese wine.. Havemade it loads and everyone loves it ..).
These are her words ..
Sweet and sour chicken (or pork)
- Cut chicken into cubes (tend to use chicken breast, about 1/person or whatever you usually have) about 1inch cubes
- Marinade with 2tsp salt, some pepper, 2tbsp Chinese wine, 2tsp sesame oil, 1tbsp cornflour. Leave for an hour. If you use pork, use pork belly, and add some minced ginger.
- Get ready the oil for frying. Beat one egg and mix into meat. In another bowl, get ready some plain flour for coating. Move the meat one by one into the plain flour bowl. Fry it. 3-4 min till it turns brown.
Sauce
1 cup water, 1/2 cup sugar in a pot. Add 4 tbsp of ketchup. 4 tbsp of rice vinegar (if you don't have that, use white wine vinegar), 2 tbsp of Worcestershire sauce/HP sauce. 1/2 cube of chicken stock, or 1tsp of chicken stock powder. Boil. If you want to add the pineapple juice from the tin, do so.
Green peppers, onions, cucumber (I use 1 each). 1/2 tin of pineapple. Fry pineapple cubes till it caramelises (1 min), add all veg chopped up. Add sauce. Add fried chicken. Stir. Serve.
Sounds long winded, but it really isn't.
Absolutely yummy. Very much like the genuine takeaway sort, and very much like the stuff we get back home. It is what the Chinese takeaways will refer to as the Hong Kong style sweet and sour chicken.
She is right.. Mmmm! 