I have been making a lot of Asian dishes at home lately. They seem to go well with the warmer weather here in Australia and they’re usually quick, easy and tasty. They’re also usually super healthy too but I seem to be attracted to the more unhealthy Asian dishes! Anyway, like most meals, the homemade version is sooo much better than the take out version.
I made this sweet and sour chicken recipe during a massive thunderstorm which took out the electricity while it was cooking, so I’m glad I was using gas. The rain and the dark clouds made it difficult to photograph too but I eventually got a few pics that were kind of presentable. One of the problems with using natural light to take food photographs is that mother nature does what she wants, not what you the photographer wants!
- 1 kg or 2 pounds of Chicken Breast cut into bite sized pieces
- ½ cup of Cornstarch
- Olive Oil
- 2 Eggs, beaten
- 1 teaspoon Salt
- 1 teaspoon of Pepper
- ½ cup Apple Cider Vinegar
- ½ cup Brown Sugar
- ½ Red Capsicum (Bell Pepper), diced finely
- Tiny piece of Ginger, minced
- 2 pieces of Garlic, minced
- ¼ cup of Soy Sauce
- ¼ cup of Water
- ¼ cup of Tomato Sauce (Ketchup)
- Mix all the ingredients for the sauce together in a large bowl with a whisk.
- Mix all the Chicken Ingredients (except for the olive oil) into a separate bowl, making sure to cover all the pieces of chicken with the mixture.
- Place the chicken pieces into a well oiled deep pan or wok and keep them moving around. The egg will cook and may stick to the pan so keep stirring for a few minutes. After about 5 minutes when the chicken pieces are cooked through, add the Sauce Ingredients, stir for a bit, and simmer for about 25 minutes.
- Serve with rice or noodles.