Sweet and Sour Chicken

Ingredients · for 4 (scales to your household)

• 3 Tbsp Flour $0.05
• 1/2 Tsp Garlic powder $0.07
• 1/2 Tsp Salt $0.03
• 1/2 Tsp Pepper $0.07
• 1 1/2 Lbs Chicken breasts, cut into cubes $10.21
• 3 Tbsp Vegetable oil, divided $0.23
• 3 Celery ribs $0.89
• 2 Green peppers $1.76
• 1 Onion $0.60
• 1/2 Cup Ketchup $0.57
• 1/2 Cup Lemon $1.79
• 1/2 Cup Crushed pineapple with syrup $0.27
• 1/3 Cup Brown sugar $0.31
• 2 cups Hot cooked rice $1.83

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Over a medium to high heat add the cooking oil to your wok and leave to heat.
2. Whilst the oil is heating take a small bowl. Add both of the sugars, the rice wine vinegar and the ketchup. Stir this together until it is all incorporated. Then add the garlic and soy sauce.
3. You can test whether you oil is ready for frying by placing a wooden spoon into the oil. If lots of bubbles foam and appear then the oil is hot enough.
4. Assemble your bowls in a line. Add the corn flour and salt to one bowl and then add your chicken pieces. Turn them until they are dusted all over. Using your fingers remove each chunk of chicken then dip in the egg, then the flour and then carefully drop it into the pan of hot oil.
5. Fry the chicken for around 4 minutes until it is crisp and golden then remove and place on kitchen paper to drain slightly. Remove the oil from the wok. Don’t wipe it.
6. Returning the wok to the heat, add you onions, peppers and pineapple. Stir fry for around 2-3 minutes until the onion begin to char slightly at the edges.
7. Add the sauce to the pan and stir it around, covering the vegetables. Then add the chicken pieces.
8. Give it all a good stir for another minute then serve immediately, maybe with some rice and prawn crackers.

Per serving