Chinese Hong Kong Style Sweet and Sour Chicken

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1 egg white

1 tbsp soy sauce

350 g chicken thighs (cut into bite-sized chunks)

4 tbsp cider vinegar

50 g sugar

75 g ketchup

1 tbsp soy sauce

1 tsp cornflour/cornstarch

70 g cornflour/cornstarch

¼ tsp white pepper

½ tsp ground ginger

½ tsp garlic powder

1 tsp salt

4-5 tbsp sunflower or vegetable oil

½ red onion (sliced)

2 red or green peppers (cut into bite-sized pieces)

250 g fresh or tinned pineapple (cut into bite-sized pieces)

手順

Mix the egg white and soy sauce in a small bowl, add the chicken pieces and leave to marinade while you prep the rest of the ingredients.

Mix the sauce ingredients (cider vinegar, sugar, ketchup, soy sauce, and cornflour/cornstarch) in a jug or bowl.

Mix the cornflour/cornstarch, white pepper, ground ginger, garlic powder and salt in a larger bowl.

Toss 2-3 chicken pieces at a time in the seasoned cornflour/cornstarch until evenly coated, ensuring you shake off any excess egg white first. Repeat until all chicken pieces are coated in a generous layer of cornflour/cornstarch.

Place a wok or large frying pan on a medium to high heat and add oil. Add the chicken pieces when the oil is hot and fry for a few minutes, turning regularly until they are golden brown on all sides, then remove from the pan and set aside. (Note 1 & 2)

Add a little more oil to the pan if you need to and fry the onion for a couple of minutes before adding the peppers and cook for a few more minutes until the peppers and onion begin to soften.

Add the pineapple and toss quickly in the pan until it becomes hot.

Pour on the sauce and let it boil for 30 seconds to 1 minute, add the cooked chicken, remove from the heat and serve immediately.

栄養

• サービングサイズ: 1 g
• カロリー: 513 kcal
• 脂肪総量: 29 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 20 g
• トランス脂肪: 0.2 g
• コレステロール: 86 mg
• ナトリウム: 766 mg
• 炭水化物総量: 48 g
• 食物繊維: 3 g
• 糖質総量: 25 g
• タンパク質: 17 g