Name: Sweet & Sour Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g boneless chicken thigh, cut into 2 cm pieces; 45 g cornstarch for coating; 0.25 tsp salt; 150 ml neutral oil for shallow frying; not all consumed; 120 g bell pepper, cut into 2 cm squares; 100 g pineapple chunks, drained; 2 tbsp tomato ketchup; 1.5 tbsp rice vinegar; 12 g sugar; 60 ml water

Let’s get cooking

01
Dry and coat
Pat the chicken dry with kitchen paper. Toss with salt, then coat evenly with starch. Keep raw-food utensils separate.
02
Shallow-fry in batches
Heat measured oil in a small heavy pan to about 175°C; use a thermometer. Fry in uncrowded batches, turning, until crisp, usually 6–8 minutes. Chicken must reach 74°C in its centre. Lift out onto a rack. Never leave hot oil unattended.
03
Cook peppers and sauce
Put pepper and 2 tablespoons of the measured water in a clean pan. Cover for 2 minutes. Add pineapple, ketchup, vinegar, sugar, and remaining water; simmer 3 minutes until lightly syrupy.
04
Coat briefly
Add the cooked chicken to the finished sauce and fold for 20–30 seconds. Serve promptly while the coating is crisp.