Chicken in Sweet and Sour Sauce
A sweet-and-sour chicken dish in the Chinese style, despite appearing in the book's ВИДЕО (video) grab-bag section.
⏱️ Prep: 20 min🍳 Cook: 40 min
Ingredients
| 600 g fillet | chicken meat | |
| 3-4 tbsp | 45–60 ml | soy sauce |
| 3-4 tbsp | 45–60 ml | olive oil |
| juice of 1/2 lemon | lemon | |
| 2 pinches | thyme | |
| 1 pinch | marjoram | |
| 1/2 tsp | 2.5 ml | curry |
| 150 ml | ketchup | |
| 1 piece | red pepper | |
| 1 red, optional | hot pepper | |
| 1 tbsp | 15 ml | butter |
| 1 tbsp | 15 ml | olive oil |
| juice of 1 lemon | lemon | |
| 50 ml | vinegar | |
| 3 tbsp | 45 ml | sugar |
| 150 ml | water | |
| 2 tsp | 10 ml | cornstarch |
Instructions
- Cut the chicken fillet into pieces and let it marinate for at least an hour in a mixture of soy sauce, olive oil, lemon juice, thyme, marjoram, curry and a little salt to taste.
- To make the sweet-and-sour sauce, first finely chop the two peppers and sweat them in the olive oil and butter for a few minutes. Dissolve the ketchup in the water, lemon juice and vinegar and add it to the peppers. Let it simmer for about 5 minutes to reduce a little. Add the sugar, and after 2-3 minutes thicken the sauce with the cornstarch dissolved in about 2 tbsp water.
- Drain the chicken and fry it in hot oil. Immediately place it in a closed container so it steams. In a deep non-stick pan, tip in the chicken, pour over the sauce and stir several times so it is evenly coated. Leave on the heat until it bubbles.