Serves 2

Crispy fried chicken pieces and sweet & sour sauce I dare to say it’s the most well-known and loved Chinese dish ever. Hence there are many versions of it. My childhood’s favourite no doubt is Hong Kong restaurant style.

YOU’LL NEED A DEEP FRYING PAN OR A WOK.

INGREDIENTS

• 6 chicken thighs cut in chunks
• 1 small green pepper cut in squares
• 1 small onion cut in squares
• 100g fresh pineapple chunks (optional)

• 3 tbsp Mei’s Sweet & Sour with Pineapple sauce

PREPARATION

• Marinade chicken pieces with 1 tbsp soy sauce, 1 tsp corn starch, sprinkle of salt and ground white pepper. Allow to stand for 30 minutes.
• Ready-to-use Egg flour batter (optional)

METHOD

• Take a deep pan, heat up 1 cup of cooking oil in medium heat for frying chicken pieces.
• To check if the oil is hot enough, drop a little droplet of batter into the oil if it turns crispy nicely in seconds, that means ready.
• Dip the marinated chicken pieces in the flour batter and fry them 3 pieces at the time until brown and cooked through then set aside and continue to cook the rest.
• Once chicken pieces are cooked, pour hot oil into a heat proof container.
• Cook the chopped vegetables with the oil that remains in the pan for a minute in medium heat, add 3 tbsp of Mei’s Sweet & Sour with Pineapple sauce, add 2-3 tbsp water to bulk up the sauce.
• When the sauce is glossy, add the fried chicken pieces into sauce and coat them evenly and turn off the heat.
• Serve on egg fried rice, or crispy fried noodles .