- 1 recipe for sweet and sour sauce
- 1 pineapple
- 3 chicken breasts
- 1 red bell pepper
- small broccoli
- 1 or 2 small eggs
- 1 onion
- sunflower oil
- 1 can of tomato paste (140 gram)
- 3 – 4 tablespoons cornstarch
- pepper and salt to taste
- optional: rice and krupuk for serving
Kitchen equipment needed
- cutting board & chef’s knife
- large wok
- optional: pineapple corer
Preparation — 25 minutes
First create a sweet and sour sauce, you can also use store-bought sweet and sour sauce if you like.
Remove any fat and muscle from the chicken breasts and cut into cubes. Add 3 – 4 tablespoons of cornstarch to a bowl and the chicken. Make sure the chicken is completely covered with the cornstarch.
Rinse the red bell pepper, remove the seeds and cut into small cubes. Peel and finely chop the onion. Divide the broccoli into florets.
If you have a pineapple corer, use it to remove the core of the pineapple. Don’t have these? Then use a sharp chef’s knife and a cutting board. Cut off the top of the pineapple. Place the flat side down on the cutting board and cut off the hard outside. Remove any hard pieces and remove the hard core. Cut the pineapple into pieces, not too small.
Finishing the sweet and sour chicken — 15 minutes
Heat the wok over medium-high heat. Heat a layer of oil, add (as soon as the oil is hot) the chicken pieces with cornstarch and fry until done. Remove the chicken from the hot oil and discard the oil, or use a second pan.
Pour another dash of oil into the wok and fry the finely chopped onion. Then add bell pepper and broccoli and fry briefly. Add tomato paste along with the chicken and fry some more.
Now pour the sweet and sour sauce over everything and turn the heat to a medium-low setting. Add pineapple and let everything simmer for a short while, then stir in 1 or 2 small eggs and season with salt and pepper.
Serve once all ingredients are completely done. Serve with rice, noodles or potatoes and krupuk if desired. Enjoy!