Sweet and Sour Chicken

This dish is familiar to most of us who have a love for Asian food. I seldom make this dish because it is a little heavy for my taste. It requires that the chicken is breaded and fried. Store-bought sauce is too sweet because it has too much sugar in it. I make my own sauce; therefore, I can control some of the ingredients in the sauce that I think are not healthy, such as honey replacing excessive sugar.

Ingredients:
1/2 lb. chicken breasts, cut into cubes
1/4 tsp salt
1 tbs cooking wine
1/3 cup Korean frying mix
1 egg
Oil for deep-frying
Sauce:
1/4 cup chicken broth
1/4 cup ketchup
2 tbs soy sauce
1 tsp sugar
2 tsp honey
1/4 cup red wine vinegar
1/2 tsp salt
Vegetables:
1/2 cup fresh pineapple
1 carrot, thickly sliced
1/2 cup white onions, thickly sliced
1 cup total consisting of green, red, and yellow peppers, seeded and cut into cubes
2 cloves garlic. minced

Directions:
In a bowl, combine chicken, salt, and cooking wine. Marinate for 1 hour.

 Mix Korean frying mix with egg and 3 tbsp of water until the mixture looks like a thick cream; .

Dredge meat in this mixture.

Heat oil in a wok and deep-fry meat for 5 to 7 minutes until cooked or meat appears crispy.

 

 

Remove meat and place on a paper towel to absorb excessive oil. Discard the oil in the wok.
Wipe wok clean and add 2 tbs oil. Stirfry the garlic and onions until fragrant.

Add carrots and cook for a few minutes and then add all the rest of vegetables ingredients.

 Cook briefly.

 Add sauce and bring to boil.

 Add fried meat and toss in the sauce. Sprinkle with some green onions and chopped cilantro.

 Serve.