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Sweet and Sour Chicken Breast Fillet with Basmati Rice

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 600 g Fresh chicken breast fillet
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tsp Tapioca starch
  • Batter (Frying Mix / China Shop)
  • 2 cups Peanut oil
  • 1 Can Pineapple in pieces 560 g
  • 1 Green peppers approx. 150 g
  • 1 Yellow bell pepper approx. 150 g
  • 1 Red peppers approx. 150 g
  • 1 piece Ginger (walnut-sized)
  • 2 tbsp Vinegar (rice vinegar light)
  • 2 tbsp Brown sugar
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 3 tbsp Tomato ketchup
  • 1 tsp Food starch
  • 250 g Basmati rice
  • 450 ml Water
  • Parsley for garnish

Instructions
 

  • Wash / clean the meat, pat dry with kitchen paper, cut into bite-sized pieces (approx. 45 - 50 pieces) and add light soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and tapioca starch (1 tsp) for about 10 minutes marinate. Make a thick batter from the Frying Mix flour and cold water and add / mix the marinated chicken breast fillet pieces. Heat peanut oil (2 cups) in a wok (test the temperature with the "wooden spoon sample"). Take the meat cubes out of the batter with a fork (piece by piece) and fry in portions in hot peanut oil until crispy. Drain on the wok grid, place in a heat-resistant bowl and keep warm in the oven at 50 ° C until serving. Peel and finely dice the ginger. Halve, core and wash the peppers and cut into diamond-shaped pieces. Scoop the oil out of the wok except for about 2 tbsp. Put the ginger cubes in the wok and fry / fry for a few minutes with the paprika diamonds (red, yellow and green). Add the pineapple pieces with the juice. Mix light rice vinegar (2 tbsp), sugar (2 tbsp), soy sauce (1 tbsp), sweet soy sauce (1 tbsp), tomato ketchup (3 tbsp) and cornstarch (1 tsp) and add to the vegetables. Let everything simmer for about 8-10 minutes with the lid on. Bring rice (250 g) to the boil in water (450 ml), stir well and cook with the lid closed at the lowest temperature for about 20 minutes. Squeeze the rice into a cup and turn it onto the plate. Add the fried pieces of meat and the sweet and sour vegetables separately and garnish with parsley, serve.

Tip:

  • I still had batter left and used it to bake pieces of pepper! :
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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