
CHICKEN SWEET AND SOUR
Servings
4 Persons
Difficulty
Medium
Ingredients
For the chicken sweet and sour
500 g chicken breast fillet
0.5 piece pineapple
3 tablespoon oil, ideally vegetable oil
1 piece red bell pepper
2 piece spring onions
3 tablespoon ketchup
1 tablespoon tomato puree
150 ml pineapple juice
2 tablespoon soy sauce
0.1 l water
2 tablespoon vinegar
2 tablespoon sugar
1 teaspoon salt
1 tablespoon cornflour (starch)
For the marinade
1 piece egg
4 tablespoon cornflour (starch)
0.5 teaspoon paprika
0.5 teaspoon salt
1 tablespoon soy sauce
Tags
Preparation
First, cut the chicken breasts into small cubes or strips as you prefer. Mix with egg, salt, paprika and soy sauce, dust with cornflour and mix well.
Cut the pineapple and vegetables into pieces.
Heat the oil well in the wok and fry the chicken pieces in 2 stages, placing them on a plate. Then fry the red pepper, spring onions and pineapple.
Add the tomato purée, fry briefly and add the remaining ingredients except for the cornflour and water
Mix the cornflour with the water and add to the sauce. Bring to the boil again briefly, mix the chicken pieces into the sauce and serve immediately.
CHICKEN SWEET AND SOUR

You can prepare this recipe using the following products
Servings
4 Persons
Difficulty
medium
Ingredients
- For the chicken sweet and sour
- 500 g chicken breast fillet
- 0.5 piece pineapple
- 3 tablespoon oil, ideally vegetable oil
- 1 piece red bell pepper
- 2 piece spring onions
- 3 tablespoon ketchup
- 1 tablespoon tomato puree
- 150 ml pineapple juice
- 2 tablespoon soy sauce
- 0.1 l water
- 2 tablespoon vinegar
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon cornflour (starch)
- For the marinade
- 1 piece egg
- 4 tablespoon cornflour (starch)
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 1 tablespoon soy sauce
Tags
Preparation
First, cut the chicken breasts into small cubes or strips as you prefer. Mix with egg, salt, paprika and soy sauce, dust with cornflour and mix well.
Cut the pineapple and vegetables into pieces.
Heat the oil well in the wok and fry the chicken pieces in 2 stages, placing them on a plate. Then fry the red pepper, spring onions and pineapple.
Add the tomato purée, fry briefly and add the remaining ingredients except for the cornflour and water
Mix the cornflour with the water and add to the sauce. Bring to the boil again briefly, mix the chicken pieces into the sauce and serve immediately.