🍽️ How to Make Tian Suan Ji (Sweet and Sour Chicken)

🧆 Ingredients

• 300g chicken breast (cubed)
• 1 egg
• 50g cornstarch
• 50g flour
• 1 bell pepper (chopped)
• 1 onion (chopped)
• 50g pineapple chunks
• 3 tablespoons ketchup
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Oil for frying

🍳 Steps

1. Preparing the Chicken:

   • Rinse the chicken breast under cold water and pat dry with paper towels. Trim off any excess fat or sinew.
   • Cut the chicken breast into uniform 2–3 cm cubes for even cooking.
   • In a bowl, beat the egg. In a separate bowl, mix the flour, cornstarch, salt, and pepper.
   • Dip each chicken cube into the beaten egg, then dredge thoroughly in the flour mixture, ensuring all sides are coated. For extra crispiness, press the coating onto the chicken.
   • Let the coated chicken rest for 5–10 minutes to help the coating adhere.

2. Frying the Chicken:

   • Pour enough oil into a deep pan or wok to submerge the chicken pieces (about 3–5 cm deep).
   • Heat the oil to 180°C (356°F). To test, drop a small piece of batter into the oil; it should sizzle and rise to the surface immediately.
   • Fry the chicken in batches, avoiding overcrowding, for 3–4 minutes or until golden brown and cooked through (internal temperature should reach 75°C/167°F).
   • Remove the chicken with a slotted spoon and drain on paper towels.
   • For extra crunch, let the chicken rest for 2 minutes, then fry again for 1–2 minutes until extra crispy.
   • Tip: If you don't have a thermometer, test oil temperature by inserting a wooden chopstick; bubbles should form around it.

3. Preparing the Vegetables and Pineapple:

   • Rinse the bell pepper and onion. Remove seeds and membranes from the bell pepper.
   • Cut the bell pepper and onion into bite-sized, uniform pieces for even cooking.
   • If using fresh pineapple, peel, core, and cut into chunks. Drain canned pineapple well.
   • Stir-fry the bell pepper and onion in a clean wok with 1 tablespoon of oil over high heat for 1–2 minutes until just tender but still vibrant in color.
   • Add pineapple chunks and stir briefly to warm through.
   • Tip: Do not overcook the vegetables; they should retain some crunch.

4. Making the Sauce:

   • In a small bowl, mix ketchup, vinegar, sugar, soy sauce, and 2 tablespoons of water.
   • Pour the sauce mixture into a clean pan or wok and bring to a simmer over medium heat.
   • Add the pineapple chunks if not already added with the vegetables.
   • Stir continuously until the sauce thickens and becomes glossy, about 2–3 minutes.
   • Taste and adjust sugar or vinegar to achieve your preferred balance of sweet and sour.
   • Tip: If the sauce is too thick, add a splash of water; if too thin, simmer longer.

5. Combining Everything:

   • Add the fried chicken and cooked vegetables to the sauce.
   • Toss everything together over medium heat for 1–2 minutes until evenly coated and heated through.
   • Work quickly to keep the chicken crispy.
   • Serve immediately for best texture.

6. Serving and Storage:

   • Transfer the sweet and sour chicken to a serving plate. Garnish with extra pineapple or chopped green onions if desired.
   • Pair with freshly steamed rice for a complete meal.
   • For best results, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
   • To reheat, use a hot wok or skillet to restore some crispiness to the chicken.
   • Tip: Avoid microwaving, as it will soften the crispy coating.

💡 Tips

• Use fresh pineapple for brighter flavor.
• Double-fry chicken for extra crispiness.
• Adjust sugar and vinegar to taste.
• Serve immediately for best texture.