Sweet and Sour Chicken

I love sweet and sour dishes and they go very well with white rice.  Photo of this dish was so captivating at Rasa Malaysia's blog that I just can't resist it.

It was evening /dinner time and dim - I gave up trying to take photos.  I just want quickly try this before it turns cold.  So you can imagine am getting hungry and so are the rest in the family.... so no photo taking, just enjoy it with a bowl white rice..... Hmmm perfect and satisfying meal!

Recipe reference from Rasa Malaysia

Sweet and Sour Chicken Recipe

Ingredients:

8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
1 tablespoon shaoxing wine (optional)
1 green bell pepper (seeds removed and cut into squares)
1 stalk scallion (cut into 2-inch lengths)
2 cloves garlic (finely chopped)
Oil for frying

Batter:

4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce:

3 tablespoons ketchup
3 tablespoons chili sauce
1 teaspoon plum sauce
1/2 teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon Chinese rice vinegar
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder
2 tablespoons oil

Method:

Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.