Sweet and sour chicken like in a Chinese restaurant

Ingredients for 4 servings:

• 250 g rice
• 2 chicken breasts
• 1 egg(s)
• 4 tbsp cornstarch
• 1 can pineapple
• 7 tbsp apple cider vinegar or white wine vinegar
• 4 tbsp sugar
• 1 tsp salt
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp oil, neutral (e.g. sunflower oil)
• 1 onion(s)
• 2 bell peppers

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Today we’re making delicious sweet and sour chicken like you’d get from a Chinese restaurant. When I was younger, in the late 1990s or early 2000s, Chinese food was all the rage, and Chinese restaurants, including delivery services, were popping up like mushrooms on every corner. Now, 10-15 years later, I’ve decided to create this version of the sweet and sour chicken that was so popular with me back then. Enjoy the recipe. First, cook the rice with a little salt. In the video, brown rice is used, which takes about 35 minutes to cook. Wash the chicken breasts and cut into bite-sized pieces. Place an egg in a small bowl, season with salt and pepper, and whisk. Add 2 tablespoons of cornstarch to another bowl and spread it around a bit with a spoon. Heat up a pan. Add the chicken breast pieces to the starch and turn several times until completely coated. Then add them to the egg and turn again until completely coated. Now the egg-coated meat is fried on all sides in a pan until cooked through. Then it is transferred to a plate and set aside. Next, the pineapple is drained from the can and the liquid is collected. To make the sauce, the vinegar, sugar, salt, soy sauce, oil and ketchup are put in a bowl and stirred together. The onion is peeled, halved and cut into thin rings and sautéed in the pan in which the chicken pieces were. Now 2 bell peppers are peeled and also cut into bite-sized pieces. These are then added to the onions along with the pineapple and sautéed for 5 minutes. Then the sauce is added and everything is simmered for another 3 minutes over medium heat. In the meantime, the last 2 tablespoons of cornstarch are mixed with about 80 milliliters of the pineapple juice and then added to the pan. Then everything is put back on the stove to reduce slightly. By now the rice should be ready. This is drained and set aside for a moment, before the meat is added to the pan with the vegetables to quickly reheat. Then the rice is divided among the plates, the chicken and vegetables are arranged on top, and some sauce is poured over it.