This has to be our favourite dish. We love the slick red sauce coating the delicious chicken pieces. Coupled with boiled rice this dish definitely wins at life. Traditionally this dish has peppers, onions and pineapple chunks in it. If you're not fond of pineapple, you can leave these out.
Time: Prep 10 mins / Cooking 15 mins
Heat the oil in the pan on medium-high heat whilst you prepare everything else.
Prepare the vegetables for the dish.
Prepare the chicken. Cut 1.5 inch strips. Season the meat with about 1/2 tsp salt and sprinkle of white pepper. Pour half a beaten egg in and coat the chicken pieces. Then mix in the potato starch (or cornflour) and coat the pieces again.
To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves.
Add the ketchup, tomato puree and Worcester sauce and mix. Put this to one side as the sauce is now complete and ready.
Turn the oil to low heat. Take your chicken pieces and place them individually into the oil. Move them around, with a wooden spatula or wooden chopsticks, so they don't stick to each other. Fry them for 3 minutes.
When the chicken pieces start to float, turn the heat to high and fry for an extra 1 minute. Use a slotted spoon and take the pieces out onto a plate and leave on the side for now.
To put the dish together. Heat wok on high heat. Add 1 tbsp vegetable oil.
Add in peppers , onion and pineapple and fry for 1 minute.
Take the sauce and add in 1 tsp of potato starch (or cornflour) and mix in. Add sauce to the pan and cook for 1 minute.
Add chicken pieces to the pan and stir everything together. Once everything is coated with sauce, it is ready to serve.
Extra Notes: Served with boiled rice.