Home Beneficial properties of fruits Fillet in sweet and sour sauce with pineapples. How to cook "chicken fillet in sweet and sour sauce." Spicy chicken in sweet and sour balsamic sauce with rice

Beneficial properties of fruits

Fillet in sweet and sour sauce with pineapples. How to cook "chicken fillet in sweet and sour sauce." Spicy chicken in sweet and sour balsamic sauce with rice

Chicken in sweet and sour sauce is incredibly tasty, tender and spicy. The dish is prepared quickly and consists of inexpensive and accessible ingredients. Nowadays, ginger, sea salt and soy sauce have long ago moved from the category of overseas rarities to the category of everyday products that are available in any store. A similar recipe is found under the name “Chinese sweet and sour chicken.” IN various options recipe add fresh pineapple to the sauce, put hot peppers, instead of granulated sugar, honey is used, as an acidifying agent they pour not wine, but rice vinegar. Cook chicken in sweet and sour sauce the way you like, try it to your taste, because, as you know, everyone has different tastes.

Cooking time: 20 minutes
Number of servings: 2

Ingredients for cooking chicken in sweet and sour sauce:

300 g chicken breast fillet;
85 g carrots;
70 g green sweet pepper;
20 g ginger;
120 g red onion;
3-4 cloves of garlic;
60 g tomato puree;
35 g granulated sugar;
45 ml soy sauce;
50 ml wine vinegar;
35 ml olive oil;
sea salt, black pepper, green onions.

Method of cooking chicken in sweet and sour sauce

Cut the fillet from the chicken breast. Cut the meat for chicken in sweet and sour sauce into long strips 1.5 centimeters wide. Place the fillet in a bowl, add a tablespoon of soy sauce and olive oil, add 1/2 teaspoon of sea salt, and pepper with black pepper. Leave the meat in the marinade for 10-15 minutes.

The fillet can be kept in the marinade for several hours or left overnight, the taste will only improve.

Heat the remaining in a frying pan olive oil, throw into heated oil chicken fillet, fry quickly over high heat, stir. This dish is convenient to cook in a wok (in a frying pan with a convex bottom) - the meat remains juicy, the vegetables are crispy, and it takes very little time to prepare.

Remove the fried chicken from the pan and place it in a bowl.

Peel the fresh ginger root and chop it finely. Chop the garlic cloves.

Throw ginger and garlic into the heated oil and fry for half a minute.

Finely chop the sweet red onion, add to the garlic and ginger, sprinkle with sea salt. Sauté the onion for 5 minutes until it becomes translucent.

Grate the carrots on a Korean grater or chop them into thin strips. Pod green pepper Remove seeds and cut into cubes.

Add peppers and carrots to the pan, fry the vegetables over high heat for 5 minutes.

Pour the remaining soy sauce into the pan, vinegar and add granulated sugar.

Then add tomato puree and evaporate the moisture from the pan over high heat. When the vegetables are caramelized, that is, the liquid has almost completely evaporated and the sauce becomes viscous and thick, you can add meat.

Before serving, sprinkle the chicken in sweet and sour sauce with green onions or parsley. Bon appetit!

By the way, this recipe can be used to cook not only chicken. Lean pork, veal or turkey are also suitable. It is important to choose the right meat and cut it thinly.

What associations arise in your head when you hear the phrase “ asian cuisine"? First of all, this is, of course, an endless number of ways to prepare rice, as well as dishes that harmoniously combine sour and sweet flavor notes, for example, Chinese chicken with pineapple. This dish is prepared quite often even in our country, and is the brightest representative Asian cuisine.

Chicken with pineapple sauce Chinese style

Ingredients

- 2 pcs. + -
Pineapples - 1/2 pcs. or 3-4 canned rings + -
— 3-4 pcs. + -
— for marinating (to taste) + -
Pineapple juice - 1 tbsp. + -
Potato or corn starch- 4 tbsp. + -
Tomato sauce - 2 tbsp. + -
- 3 tbsp. + -
- 1/2 tbsp. + -
- 1/4 tbsp. + -
- 2 tbsp. + -
- 2 tbsp. + -
- 2 pcs. + -
- taste + -
- taste + -

How to cook chicken in pineapple sauce in Chinese

Wash, cut and marinate the chicken in soy sauce

Wash the chicken fillet under running water, remove the film, fat, and remove fragments of bones and connective tissue. After cleaning, rinse the meat again in water and then cut into thin stripes, or cut into small cubes.
Place the chicken in a deep bowl, add soy sauce and stir. There should be enough sauce so that it envelops each piece, but so that the meat does not swim in it. We put the bowl in the refrigerator and work on other ingredients.

Roast bell pepper and chop pineapple

Cut the pineapple into slices. If you purchased the product already chopped, this simplifies the preparation even more. Remove the peel and core from fresh fruit, and then cut it in the same way.
Wash the sweet pepper, remove the seeds, and cut it into small cubes. We fry the pepper separately until soft, then set it aside.

Preparing sweet and sour sauce for dressing the dish

Pour juice, wine vinegar and tomato sauce. Place on medium heat and let it warm up.
Separately mix one and a half glasses of water and 2 tbsp. starch, mix everything thoroughly.
At this point, the liquid sweet and sour sauce mixture should already be boiling. Reduce the heat and carefully pour in the starch component, stirring constantly. As a result, we should get the consistency of a very liquid jelly.
Turn off the heat and set aside, after pouring pineapples and sweet fried peppers into the pan.

Making an unusual batter for chicken with pineapples

Now let's make a batter for the chicken: it will keep the meat juicy, and its taste will not mix with the sauce and other ingredients.
We separate the white from the egg, since we do not need the yolk. Add flour, sunflower oil, corn (or potato) starch and a pinch of salt to it.
Gradually pour in one and a half glasses of water so that the batter becomes medium thick, and mix well until smooth.

Fry marinated chicken in oil in a frying pan

We take our chicken out of the marinade and let the excess sauce drip off a little. Carefully move the pieces of meat into the batter and mix - this will save a lot of time.
Pour oil into a deep frying pan: there should be enough oil to cover the chicken pieces almost completely. The oil needs to be heated big fire.
Place a few pieces of chicken in the oil, after allowing the excess batter to drip off. They should be fried in one layer. As soon as you notice that the surface of the pieces has become golden, remove the batch and start the next one.

Place the finished chicken pieces on paper napkins or a towel to absorb excess fat.
Add the meat to the sauce with pineapple and pepper, stir, and serve with a side dish of rice or mashed potatoes.

Classic Chinese chicken recipe with pineapple

Undoubtedly, chicken with pineapples prepared according to the previous recipe turns out incredibly tasty and aromatic. However, modern realities are such that not everyone has the opportunity to prepare a separate sauce, batter, and then also fry meat.

All this takes too much time, so we decided to bring to your attention another variation of the Asian delicacy, which will take you a maximum of half an hour to prepare.

Ingredients

Soy sauce – 4 tbsp;
Chicken fillet – 1.2 kg;
Canned or fresh pineapple – 0.5 kg;
Fresh ginger - a small piece;
Garlic – 2-3 cloves;
Red chili powder – 1 pinch;
Corn or potato starch - 2 tbsp;
Tomato sauce – 2 tbsp;
Sunflower oil - for frying.

How to make Chinese chicken with pineapples in a frying pan

Preparing chicken meat for cooking

We wash the fillets under running water, remove films, remains of connective tissue, fat, and also remove fragments of bones or cartilage, if any.
We cut the meat into small pieces, 1-2 centimeters in size, so the chicken will cook faster during frying.
Pour potato or corn starch, we transfer our chicken here. Mix thoroughly so that the starch completely covers the pieces, creating a kind of starch breading.

Fry chicken pieces with pineapples in a frying pan

Pour sunflower oil into a deep, thick-walled frying pan and heat it until a characteristic white smoke appears. As soon as you notice that the oil is hot, lay out the chicken pieces and fry, stirring, until a golden crust appears on the surface of each piece.
If it is not yet cut into small pieces, cut the pineapple and add it to the meat (also pour the released juice into the frying pan). Add tomato sauce and mix everything.

Add spices and simmer Chinese chicken until cooked

After a couple of minutes, add soy sauce. As soon as the liquid in the pan boils, reduce the heat to medium and simmer the dish for a few more minutes.
Peel the ginger and grate it on a fine grater. We do the same with garlic, but if you wish, you can simply pass it through a special press.
Pour the ingredients into the pan and add a pinch of red chili pepper. You don't have to do this if you're not a fan of spice.
Mix everything and cover with a lid. Simmer our dish for another 5-10 minutes. Then remove from the heat and set aside so that the food simmers a little more (10-15 minutes is enough for this).

While the Chinese chicken with pineapple is cooking, you can prepare the classic fried or boiled rice. First, a rice base is laid out on the dish, and meat stewed in sweet and sour sauce is placed on top of it.

Like all Chinese dishes, chicken in sweet and sour sauce has ancient roots and a rich history. Thousands of years ago it was prepared only for the table of the emperor, according to secret recipe, which was passed down from generation to generation.

In modern cooking, the dish has become popular in many countries, which is why it has inevitably undergone many changes and modifications. In order to achieve a characteristic shade and taste, they are traditionally used Apple vinegar and sugar. Any acid makes meat more tender and helps in its absorption by the body. Apple cider vinegar in small doses is very useful - it speeds up the body's metabolism, stimulates digestion and makes the dish truly dietary. In the mid-15th century, along with a wave of travelers and conquerors, Chinese culture began to gain popularity in other countries. First of all, this affected the original cuisine of China. The combination of ingredients unusual for European people into harmonious and tasty dishes made everyone fall in love with it. Western world. So much so that now Chinese cuisine, is considered one of the most delicious in the world, and one of its main dishes - chicken in sweet and sour sauce - is prepared everywhere in its own way.

I came across this dish in a restaurant, wanting to try something both exotic and oriental, but not too unusual. The sweetness alarmed me, but in the end I realized that in this dish the sweet and sour taste of the sauce is the main “trick”. Tender chicken meat, as it turns out, goes well with the vinegary sourness and sweetness of honey or pineapples. By the way, fruit is not a required ingredient, but different recipes Sugar, honey, and fruit can give a sweet note. It turns out very tasty if you add various vegetables: onions, carrots, garlic, green beans and Bell pepper. Vegetables generally play big role and without them it’s already a little sad. But those who don’t like them shouldn’t be upset either; it’s quite possible to cook deliciously without them. For example, I know many who don’t like onions and this doesn’t stop them from putting them there and compensating for its absence with garlic.

Later I realized that chicken in sweet and sour sauce is so easy to prepare that you don’t need to be a professional chef or work in a restaurant. Even handsome appearance with colorful pieces and sesame seeds can be easily reproduced at home in a regular kitchen. It only took a couple of experiments to understand the basics of the dish and even begin to improvise. I hope you, too, will be able to easily cook such chicken and take a short trip to the east.

Let's take a look at five fairly popular options.

Chicken in sweet and sour sauce “oriental style”

A very popular dish in the Middle East. Characteristic feature is a pronounced sour taste. The addition of garlic makes the sauce spicy, and for those who like it hot, you can add a little chili pepper. This chicken in sweet and sour sauce is one of the simplest and is almost always successful, even for inexperienced cooks. It was with a similar recipe that I began mastering this dish.

You will need:

chicken fillet – 2 pcs.;
salt, pepper - to taste;
corn starch - 0.5 cups;
eggs – 2 pcs.;
olive oil – 2 tablespoon;
garlic – 3 cloves;
sweet pepper – 1 pc.;
apple cider vinegar – 70 ml;
soy sauce – 1 tablespoon;
ketchup – 3 tablespoon;
sugar – 80 gr.

Preparation:

1. Cut the chicken meat into medium-sized pieces, about 2-3 centimeters each. Salt and pepper and add starch. Dredge thoroughly until the chicken is completely coated in the spices and breading.

2. In a separate plate, prepare the egg for the batter. Break it up and stir with a fork until the yolk and white are combined. Dip each piece of chicken into the egg.

3. Deep fry or large quantities oil in a deep frying pan until golden brown. Place the fried pieces on paper napkin or a towel to drain excess oil. Even a tasty dish should not be too harmful.

4. In another frying pan, add garlic to heated vegetable oil, fry for half a minute over medium heat and add sweet pepper. The pepper is cut into cubes the same size as the chicken. Let it fry a little until a pleasant smell and a very light crust appear.

5. When the pepper has simmered a little, add vinegar, soy sauce, sugar and ketchup (if desired, you can replace it with tomato paste or fresh tomato puree).

6. Mix everything and leave to simmer over low heat until the consistency of the sauce becomes viscous and thicker. It should bubble slightly, do not let the sauce boil over too much. If this happened due to an oversight, then you can add a little water, but do it very carefully, with a tablespoon, for example, since the finished sauce should be thick.

7. Add chicken to the resulting sweet and sour sauce and simmer a little more over low heat. Stir until the chicken is completely coated with the sauce.

8. Let it sit under the lid closed so that the chicken in the sweet and sour sauce is saturated with flavors and aromas and becomes soft and juicy.

Serve hot. If desired, you can sprinkle with sesame seeds and green onions, it goes best with this dish. The most suitable side dishes– rice, potatoes, vegetables, pasta. Have a nice oriental dinner!

Chinese chicken with pineapples

The combination of pineapple and pepper gives the dish lightness and sweetness. This option is popular in Beijing. The meat is very tender due to the natural acid of pineapple. The dish contains very few calories and is suitable for those watching their figure.

You will need:

chicken fillet – 500 grams;
soy sauce – 100 ml;
apple cider vinegar – 1 tbsp;
sugar – 30 grams;
salt – 5 grams;
pineapples – 100 grams;
corn or potato starch - 20 grams;
onions – 2 pcs.;
bell pepper- 2 pcs.

Preparation:

1. Cut the chicken fillet into small cubes, about 2 centimeters each, and place in a deep bowl. Please note that the pieces will become slightly smaller when frying, so be aware of the size.

2. Pour over the chicken. soy sauce, stir and leave to marinate in a cool place for at least an hour. The ideal option is to put it in the refrigerator and don’t forget to cover it so it doesn’t get airy.

3. Meanwhile, chop the vegetables - onions and peppers. The cubes should be about the same size as the chicken pieces. From an aesthetic point of view, this will be best.

4. Add starch to the bowl of the chicken marinated in the sauce and stir. The starch should be evenly distributed and stick to each piece. This preparation will look as if pieces of chicken are covered with brownish dough.

5. Heat a frying pan well with vegetable oil and fry the chicken pieces in batter until it is covered with a golden crispy crust.

5. In a large frying pan, fry the vegetables in vegetable oil over low heat. First add the onion, as soon as it starts to soften, add the pepper. In addition to red pepper, you can also use yellow or orange. And if you combine them, you get a very elegant dish.

6. Once the vegetables become semi-soft, add tomato paste and vinegar and simmer for a couple more minutes. Stir very well.

7. Add pineapples, salt and pepper, add starch to the future sauce. This is necessary to give it a pleasant thickness. To obtain a thinner consistency, you can use pineapple juice or water.

8. Add the chicken to the sauce with vegetables and simmer for another 5 minutes over low heat. It is important not to cook the chicken again, but to let the sauce imbue the pieces with its aroma. After this, remove the pan from the stove and serve the dish.

Fragrant, sweet, sour and spicy at the same time, chicken in sweet and sour sauce is served hot with boiled rice and chopped herbs. This dish is ideal when freshly prepared, so it’s best not to leave a single drop of this deliciousness behind. But I think it will be extremely difficult anyway. The cooking process creates an irresistible appetite.

Taiwanese chicken legs with ginger and honey

A very unusual and spicy dish. Ginger, honey and garlic create unique taste— you may or may not like this combination, but it will certainly not leave anyone indifferent! This is exactly that characteristic oriental taste that is remembered for a long time and becomes a favorite among many. To understand this you need to try it.

In this recipe, chicken in sweet and sour sauce is not a breast, but legs. You can also use wings.

You will need:

chicken legs - 600 gr.;
onion - 1 pc.;
soy sauce - 3 tablespoons;
tomato paste or ketchup - 3 tablespoons;
black pepper and salt - to taste;
apple cider vinegar - 2 tablespoons;
honey - 2 tablespoons;
ground ginger - 1 teaspoon;
garlic - 3 cloves;
vegetable oil - 3 tablespoons;
water - 0.5 cups;
sesame seeds and greens - for decoration.

Preparation:

1. Chicken legs add salt, pepper and fry in a frying pan until golden crust. The heat should be at maximum so that the crust quickly forms and the chicken remains juicy inside.

2. Place the fried chicken on a napkin to drain excess oil and proceed to the sauce. Cut the onion into small cubes and fry in vegetable oil until softened.

3. In a bowl, combine soy sauce, tomato paste and vinegar, add honey and mix thoroughly until smooth. Then add finely chopped garlic and ground ginger and stir again.

4. Add the legs to the onion in the pan and pour the resulting sauce over everything. Simmer for a couple of minutes over medium heat, then add water, close the lid and simmer for another 20 minutes over low heat.

Serve hot. Before serving, sprinkle with sesame seeds and finely chopped herbs. The dish turns out to be quite spicy and has a pronounced taste, so it is best to use a “muting” side dish - rice or potatoes. Their neutral and mild flavor will contrast deliciously with the chicken while still balancing and complementing. One of the most delicious combinations.

Spicy chicken in sweet and sour balsamic sauce with rice

European version of this dish. This recipe is popular in France, and is more familiar to the European stomach. Moderate taste, with a spicy undertone. Treat yourself to a “dinner in Paris” with a bottle of white wine and this sumptuous dish!

You will need:

chicken breast- 2 pcs.;
jasmine rice – 150 gr.;
onion greens - a small bunch;
onion – 1 head;
red paprika – 1 pc.;
ketchup – 1 tbsp;
balsamic vinegar – 10 ml;
soy sauce – 20 ml;
sesame – 10g;
salt, sugar, spices to taste;
olive oil - for frying.

Preparation:

1. First of all, cut the chicken into small pieces, salt, pepper and add 1 tablespoon of flour or starch.

2. In a dry frying pan, fry the sesame seeds until golden brown, about 1 minute.

3. Cut the onion into medium cubes and lightly fry in vegetable oil, then add the chicken. Stir-fry until half cooked over medium heat.

4. Add the diced bell pepper to the pan and fry for another 5 minutes.

5. At this time, mix ketchup, soy sauce, balsamic vinegar in a separate cup, add sugar and mix everything well until smooth.

6. Pour the resulting sauce into the pan with the chicken and simmer for several minutes. Then add water.

7. Add salt and pepper to taste and simmer over low heat until the consistency of the sauce thickens and the chicken is completely cooked. Approximately 15-20 minutes.

8. While the chicken is cooking, boil the rice in salted water.

When serving, place a mound of boiled rice in the center of the dish and chicken with sauce on top. Garnish with sesame seeds and green onions.

Chicken in Shanghai-style sweet and sour sauce with vegetables and pineapples

The most burning and spicy option, for those who have already comprehended the subtleties of the East! This local Chinese version can be used as independent dish. An abundance of vegetables, ginger and honey have a beneficial effect on the digestion process, tone the body and strengthen the immune system. Pineapple, sweet pepper and green green beans create a contrasting sweet and sour taste, a bright aroma and add incredible color to the finished dish.

You will need:

chicken fillet – 2-3 breasts;
bell pepper – 2 pieces of different colors;
carrots – 1 pc.;
pieces of canned pineapple with juice – 200 g;
green beans – 200 gr.;
soy sauce -100 ml.;
balsamic vinegar - 20 gr.;
tomato paste – 30 gr.;
ginger root – 20 gr.;
honey – 50 gr.;
starch - 2 tbsp;
salt, pepper - to taste.

Preparation:

1. Wash and dry the chicken fillet, cut into pieces. Most The right way, this is cut across the grain, then the chicken in the sweet and sour sauce will be softer in finished form. Cut each breast lengthwise parallel to the board, and then cut the resulting thin layers into strips.

3. Cut the vegetables into large pieces or large strips (about the same size as chicken pieces). It's best to cut everything the same way.

4. Pour starch into a bowl with chicken pieces in soy sauce. Stir them so that the pieces are covered with a starchy mass, this will be a kind of breading. Fry in a heated frying pan until golden brown.

5. In another frying pan, fry the vegetables, placing them in the pan one by one: carrots, beans, peppers. First fry for 5 minutes, then close the lid and simmer for another 5-7 minutes until the vegetables soften slightly.

6. Add pineapples, grated ginger, tomato paste, honey, balsamic vinegar to the pan and stir.

7. Simmer a little and pour in pineapple juice. Season with salt and pepper to taste, add 1 tablespoon of starch, diluted in a small amount cold water. The sauce should thicken to a nice glossy consistency. It will eventually coat every piece of chicken. Therefore, if it turns out too liquid, add a little more starch.

8. Add the chicken and simmer until done, covered, over medium heat, about 3-5 minutes. It is worth noting that the chicken should be placed at the moment when the beans and bell peppers are ready enough for your taste. That is, they are still bright and hold their shape, but at the same time soft and tasty.

Both chicken breast and chicken thigh fillets are suitable for this dish. Cut the fillet into small pieces, place in a bowl and add soy sauce. Stir and leave to marinate for half an hour.

Our meat is marinated, add starch to it, but not all of it - 3 spoons and mix so that all the pieces are in the starch.

Heat a frying pan well with 2-3 spoons vegetable oil and lay out the fillet pieces. If you have a small frying pan, fry the fillet in several stages. We want the pieces of meat to be fried until golden brown, and not boiled. Remove the fried fillet from the pan.

Fry the fillet, add a little oil to the pan and add the pepper, cut into pieces. The size of the pieces is approximately the same size as pieces of chicken fillet. Fry the pepper over high heat for several minutes. Don't forget to mix.

Cut the pineapple pieces into the same pieces and add to the fried pepper. Stir and fry for a couple more minutes.

Add your favorite tomato sauce or ketchup and a little pineapple syrup. Stir and let it boil. Let's taste it. If the sauce is too sweet, add a little vinegar or lemon juice. If sour - sugar or honey. Remember that the sauce should be sweet and sour? :)

Now add the previously fried fillet to the pan. Stir the contents of the pan and cover it with a lid, reduce the heat and simmer for low heat. The time depends on the degree of readiness of the fried fillet. If you cut it into large pieces and it hasn’t had time to fry, then simmer for about 15 minutes. If the fillet is almost ready, about 5 minutes. When the fillet is ready and the sauce is runny, add a spoonful of starch, stir and let the dish boil and immediately remove from the heat.

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Surely many people have tried Peking (or Chinese) chicken in sweet and sour sauce with pineapple pieces in Chinese restaurants. Sometimes you want to repeat something similar at home and not be disappointed. Step by step recipe cooking chicken in sweet and sour sauce with pineapples in Beijing will help you with this.

Ingredients for the recipe for chicken in sweet and sour sauce with pineapple:

Chicken fillet (breast) – 0.5 kg
Sweet bell pepper - 2 pcs. (larger and juicier)
Canned pineapple (pieces) - 1 can (200 g) You can also use fresh - 1 pc.
Soy sauce
Vegetable oil - for frying
Starch - 2 tbsp. spoons
Flour - 1 tbsp. spoon
Ketchup (or tomato paste) - 2 tbsp. spoons
Apple cider vinegar - 1 tbsp. spoon
Sugar or honey - 2 tbsp. spoons (if you use water and not canned pineapple syrup)
Ginger (root) - 30 g (to taste, optional ingredient)
Good mood, wok and chopsticks to boot! 😉

How to cook chicken in sweet and sour sauce

Cut the chicken into small pieces. Place in a deep plate or cup and pour in soy sauce so that it slightly covers the chopped chicken fillet. Let the chicken marinate for half an hour to an hour.
Add 1 tbsp to the chicken. a spoonful of starch and 1 tbsp. spoon of flour. Mix thoroughly so that all the pieces are covered uniformly with the resulting mass. It's a kind of batter.
Heat the vegetable oil in a frying pan until it starts to smoke slightly. I used a mixture of olive and sunflower oil in a 1:1 ratio. You need to pour more oil into the frying pan so that it covers the chicken pieces. If you have a deep fryer, you can use it to fry chicken. So, place the chicken in small portions in boiling oil and fry, constantly turning, for 3-5 minutes.
Place the finished portions of fried chicken on a dry, clean plate and let drain. You can put a couple of sheets of paper towel on the bottom of the plate. This is what you get after frying the chicken pieces:
Now you can start preparing the sweet and sour sauce. Pour some oil into the frying pan. Let's warm it up. We clean the bell pepper, cut it into large pieces and fry it in a frying pan, stirring constantly. We don’t do this for long—a minute or two. The pepper should not be too soft.
Add peeled and grated ginger root, apple cider vinegar, half a glass to the peppers boiled water, pineapple pieces. Water in in this case You can replace it with juice that contained pineapples - it won’t be worse, believe me! And if you use plain water, then you need to add 2 tbsp. spoons of sugar. Mix everything thoroughly. Simmer for 2-3 minutes. You can add a finely chopped clove of garlic - it will not spoil the taste, but it will add aroma - checked!
Add 2 tbsp. spoons of ketchup (you can also use tomato paste) and a tablespoon of starch to thicken the sauce and become more transparent. Mix thoroughly. The sauce is ready. All that's left is to add the chicken.
Add the chicken and gently stir the entire contents of the pan so that the chicken is soaked in the sauce. After this, you can reduce the heat, cover the dish with a lid and simmer for 2-3 minutes.
Open the lid. Let's see what happened before serving:
So, Peking chicken in sweet and sour sauce with pineapples is ready! We serve the dish beautifully, placing it on plates. It’s better if the plates are large, square and white, and we put the chicken in the very center - a win-win option to surprise your guests! All that remains is to equip everyone with chopsticks and enjoy delicious dish Chinese cuisine.