Sweet and Sour Chicken

When we go out to eat Chinese food Sweet and Sour Chicken isn't a dish we normally order.  We usually order something spicy.  I saw this recipe on Rasa Malaysia.  I had already tried General Tso's Chicken (with a few modifications) and it turned out really good.  It has become a family favorite.  So I thought I would give another recipe a try and settled on this recipe.  I made a few changes.  I don't like to deep fry, so I used the same method in General Tso's Chicken for frying the chicken and made some changes to the marinade.  It turned out really well.  It didn't have the strong sweet and sour taste which I was expecting but we all enjoyed it.

Sweet and Sour Chicken

Adapted from Rasa Malaysia

Note:  I've reduced the Sriracha because these really are spicy.  Change reflected below.

1 lb chicken breasts, boneless, skinless, cut into cubes

1 tsp orange juice

pinch of salt

1/3 cup cornstarch

oil for shallow frying

1 green pepper, cut into squares

2 green onions, cut into 2 inch pieces

4 garlic cloves, minced or pressed

Sweet and Sour Sauce:

6 tbsp ketchup

1 tbsp 2 tbsp Sriracha (use less if you want it mild, ours was quite spicy)

2 tsp plum sauce

1 tsp worcestershire sauce

1/2 tsp rice vinegar

1 tsp oyster sauce

6 tbsp water

1 tsp corn starch

couple twists of black pepper

2 tbsp canola oil

Marinate chicken in orange juice and pinch of salt for 15 minutes.

In a bowl combine all ingredients for the sweet and sour sauce.  Set aside.

Dust  the chicken with 1/3 cup cornstarch and mix.  In a non-stick pan, add a little bit of oil and shallow fry the chicken till down.  Place on a paper towel lined plate and set aside.

In the same skillet add the garlic and fry until light brown.  If there is no more oil, add a little bit.  Add the green peppers and cook until you can smell the aroma.  Add the sweet and sour sauce.  Once it comes to a boil, add the chicken and green onions.  Mix well.  Season with additional salt if needed.  Serve with some hot rice.