Sweet And Sour Chicken With Basmati Rice

Sweet And Sour Chicken With Basmati Rice


  • 2 lbs. Of sesame oil
  • 1 onion
  • 2 colored peppers
  • 10 small corn
  • 1 carrot
  • 1 pack of pineapple (400 g)
  • 400 grams of chopped tomatoes
  • 1½ fl. sugar
  • 1½ fl. white vinegar
  • 2 tablespoons soybeans
  • 1 Mr. fresh ginger
  • 1 Mr Cornflaur
  • 3 chicken breast fillets
  • ½ fl. flour
  • ½ fl. corn flour
  • 1 Mr. baking powder
  • ½ and g. baking soda
  • 1 Mr. sugar
  • 1 fl. cold water
  • basmati rice for serving

How to make?

For the homemade sweet-sour sauce with pineapple, heat the oil and roast the onion roughly. Add peppers cut into bite size, as well as all vegetables. Drain the pineapple and cut it into bits. Add it to the tomatoes.

Add the sugar, vinegar, soybean and ginger. Simmer for 25 minutes.
Dissolve the cornflair in the pineapple juice. Add to the sweet and sour sauce and boil for 2-3 minutes to thicken slightly.

Cut the chicken into bites. Mix with wire all the ingredients for the batter to be smooth. (If we put it for 30 minutes in the refrigerator it is the ideal one).

Push the chicken, drain it and fry it in oil 4-5 minutes on each side until it gets brown.
Serve instantly with sweet-sour sauce and basmati rice.


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