Sweet and Sour Chicken

This is my Plum Sauce Chicken gone wrong hah..hah..hah... I was referring to my auntie's recipe (which I scribbled in my scrapbook) where I added a note "if using chicken replace black vinegar with plum sauce".

Well, that recipe was Meat with Thai Sauce which you can modify to make into Plum Sauce Chicken. Perhaps I wasn't paying attention or my auntie was having one of her senior episodes. I think there is more than one ingredient to replace/omit to make Plum Sauce Chicken.

I should have left out tomato ketchup from the sauce ingredient. Even though there was only one tablespoon of tomato ketchup, the sauce turned out to become a tomato based sweet and sour sauce. But it was fine by me because I happen to love sweet and sour chicken. 

There is a lot of peppers and pineapples in my dish, so it might as well be a sweet and sour peppers and pineapples with chicken hah..hah...  Peppers and pineapples go very well in sweet and sour dishes and most of the time when I eat at the restaurant or chap fan stalls, I am left wanting. I will dig at the very last pepper, onion or pineapple chunk.

So when I cook at home, I will be sure to have an abundance of peppers and pineapples to enjoy to my heart's delight. This made for a very tasty dish when served with rice. There will be another attempt soon on the plum sauce chicken.

Sweet and Sour Chicken

Recipe source : Phong Hong

Ingredients :

- 1/2 chicken, chopped into bite size pieces

- 1 tbsp light soya sauce

- 2 cloves garlic, finely minced

- some pepper

- enough cornflour to coat chicken pieces

- red, green and yellow peppers, cut into strips

- some pineapple chunks

- two yellow onions, diced

For the sauce :

- 4 tbsp plum sauce

- 1 tbsp tomato ketchup

- 2 tbsp light soya sauce

- 1 tsp cornflour mixed with some water 

- 3 tbsp water

Method :

1. Marinate chicken pieces with soya sauce, garlic and pepper. Set aside for 30 minutes.

2. Meanwhile, make the sauce by mixing all the sauce ingredients together. Taste and adjust seasoning.

3. Heat oil in a deep pot or wok. Dip the chicken into cornflour to coat and deep fry until cooked and brown. Drain on paper towels.

4. Heat oil in a wok and saute the yellow onions until translucent.

5. Add peppers and fry briefly. The peppers should be cooked only till tender crisp.

6. Pour sauce ingredients and bring to a boil.

7. Add chicken pieces and stir to mix. Add pineapples.

8. Serve immediately.