There is something about combining sweet and sour flavors that are genuinely tantalizing for your taste buds. Sweet and sour chicken offers the perfect fusion of sweetness and sour taste with crispy fried chicken, soaked in a tangy sweet sticky sauce, and filled with vegetables.
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Serving 1 |
Prep Time 0 HOURS 25 MINS |
Total Time 0 HOURS 10 MINS |
Ingredients
- Sugar ¾ cup
- Brown sugar 1 tbsp
- Shangrila Vinegar ½ cup
- Shangrila Tomato Ketchup ¼ cup
- Shangrila Soy Sauce 2 tbsp
- Pineapple pieces (tin pack) ½ cup
- Shangrila Chilli Sauce 2 tbsp
- Shangrila Worcestershire Sauce 1 tbsp
- Red Chilies (crushed) 1½ tsp
- Garlic cloves 3 units
- Corn flour (for thickening)
- Oil (for cooking) 3-4 tbsp
- Chicken breast boneless (cubes) 1 kg
- Plain flour 1 cup
- Salt and black pepper (as per taste)
- Shangrila Worcestershire Sauce 1 tbsp
- Shangrila Soy Sauce 2 tbsp
- Shangrila Chilli Sauce 2 tbsp
- Water (as per need)
- Egg 1 unit
- Oil (for deep frying)
- Capsicum (cubes) 2 units
- Onion (cubes) 3 units
Method
- Marinate chicken pieces with Shangrila soy sauce, Shangrila Worcestershire sauce, Shangrila chilli sauce, salt, pepper, egg, water, plain flour, and mix well till all the chicken pieces are well coated.
- Heat oil for deep frying.
- Fry all the chicken pieces on medium heat till all the pieces turn into golden colour. Remove and set aside.
- Take a separate wok and heat 3-4 tbsp of oil, fry capsicum, and onion till it gets softened. Remove and set aside.
- Heat again 3-4 tbsp oil and sauté garlic. Add all the given sauces and sugar. Let it boil and keep stirring.
- Dissolve corn flour in water and add to the sauce.
- Keep on stirring till it thickens.
- In the end, add fried chicken, fried onion, and capsicum. Sprinkle crushed red chilies and green part of green onion. Serve hot with steamed rice.
Nutrition Facts
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Calories 100 |
Fat 55 |
Sugars 14g |
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Cholesterol 100 |
Protein 3g |
Calcium 10% |
