Sweet and Sour Chicken or Pork
Ingredients
Marinade
- 750g pork shoulder cut into 1-inch cubes - trim fat or 750g boneless skinless chicken thigh cut into bite-sized pieces
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
Coating
- 2 eggs
- 1 cup cornflour
- 1 cup semolina/polenta
- Pinch of salt & white pepper
- Veg oil for frying (1-2 inch deep)
Sauce
- 1/2 cup water
- 1/2 cup sugar
- 6 tbsp tomato ketchup
- 4 tbsp white vinegar
- 2 tbsp light soy sauce
- 1/2 tsp salt
- 2 tbsp cornflour mixed with 2 tbsp water
- 1 medium onion rough chopped
- 2 red bell peppers rough chopped
- 300g pineapple chunks
- 2 medium carrots sliced
Preparation
In a medium sized bowl, add the soy sauce, sugar, salt and pepper to the meat, make sure well coated and leave to marinate at room temp
In a small bowl, whisk the egg. Use a separate bowl to mix together your cornflour, semolina/polenta and a pinch of salt and pepper
Heat your oil (hob no 5) and put some paper towel on a cooling rack for the fried pork pieces
The pork needs to be fried in batches, dip your first batch in egg, roll it in the flour mix, tap off any excess and use tongs to gently lower into the hot oil, fry for 2 mins each side until golden brown, remove with tongs and place on the paper towel. Repeat until all pieces are cooked. Remove oil from heat
Prep sauce - add all the sauce ingredients into a separate bowl, mix and set aside
Using a clean wok, add a little oil, bring it up to the highest heat and fry pineapple for 1-2 mins to add some caramelisation. Remove the pineapple and do the same with the pepper and carrot chunks -remove and set aside
Add the sauce mix to the wok and stir until it becomes quite thick and sticky, add in the pork/chicken pieces and pineapple and pepper, mix well so all pieces are coated with the sauce and heat through for a few minutes
