Sweet and sour chicken

Ingredients for 4 servings:

• 400 g chicken
• 4 tbsp soy sauce
• 1 egg white
• Salt
• 3 tbsp cornstarch
• 1 liter of oil
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 100 g carrot(s)
• 1 can pineapple pieces, unsweetened, approx. 270 g drained weight
• 1 tsp cornstarch
• 3 tbsp vinegar essence
• 3 tbsp tomato ketchup
• 3 tbsp brown sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

First, cut the chicken into 1 cm cubes. Mix the soy sauce, egg white, salt, and cornstarch into a thick batter. Roll the meat cubes in it and then chill for 30 minutes. It won’t hurt to let it chill longer. Wash and trim the peppers and cut them into 2 cm cubes. Peel the carrots and slice them diagonally into thin slices. Drain the pineapple and reserve the juice, which is about 125 ml, but usually the entire can. Make the seasoning sauce from vinegar, ketchup, brown sugar, pineapple juice, and 1 teaspoon of cornstarch. Be careful with the vinegar. I use vinegar essence and initially only use 2/3 of the specified amount. At the end, I add vinegar to taste if necessary. Heat 1 liter of oil in a wok to approx. 170°C. Now deep-fry the meat in batches, floating in the hot oil. Drain on kitchen paper and keep warm in the oven at 80-100°C. Drain the oil, leaving only 1 tablespoon, and stir-fry the carrots for 2 minutes. Add the bell peppers and fry for 3 minutes. Pour in the seasoning sauce and add the pineapple, and bring to a boil. Season with salt and pepper to taste. Add a little more vinegar, if desired. Finally, stir in the meat and heat slightly, but do not bring to a boil! Serve with rice. 375 kcal per serving.