Sweet and Sour Chicken

When making my Chinese take-out dinner, I knew I had to make some Sweet and Sour Chicken. For this recipe I turned to a cooking blog I had come across recently called Rasa Malaysia. Between the countless easy but authentic Asian recipes and awesome pictures of her food, I would highly recommend it! The original recipe called for pork, but I used chicken since there aren't many pork fans in our family. It turned out great and I will definitely be making this again!

Ingredients:

1/2 lb chicken, cut into bite size pieces
1/2 green bell pepper, cut into pieces
1/2 red bell pepper, cut into pieces
2 stalks scallions, cut into 2 inch pieces
1 small can pineapple chunks
1 clove garlic, finely chopped
oil for frying

Marinade:
1 tsp. soy sauce
1/2 tsp. cornstarch
1/2 tsp. rice wine

Frying Batter:
1/2 cup water
2 oz. all-purpose flour (I had to look this up, and found out it's a little less than 1/2 c)
1 oz. corn starch (a little less than 1/4 c)
1/2 tsp. baking soda
1/2 egg (just whisk it in a little bowl and dump half of it out)
1 tsp. cooking oil
1 small pinch of salt

Sweet and Sour Sauce:
1 1/2 Tbsp. ketchup
1 tsp. plum sauce
1/8 tsp. rice vinegar
1/2 tsp. Worcestershire sauce
1 tsp. oyster sauce
1 tsp. corn starch
1 tsp. sugar
2 Tbsp. water

Directions:
Cut chicken into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Mix together the dry ingredients for the frying batter and then add in the 1/2 egg, water, and cooking oil to form a thick batter.

When the chicken is well marinated, transfer the pieces into the batter and make sure they are well coated. In a deep skillet, pour enough cooking oil to fry the chicken pieces. Once the oil is hot, deep fry the chicken pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then add the bell peppers and pineapple. Stir fry until you can smell the peppers. Add in the sweet and sour sauce. As soon as the sauce thickens, transfer the chicken into the wok and stir well to coat chicken with sauce. Add in the chopped scallions, do a few quick stirs. Serve with hot steamed white rice.