Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce

Name: Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 1/8 Pineapple; 1/2 Carrot; 1 Bell peppers (a half-and-half combination of red and yellow); 2 Green peppers; 1/2 Onion; 4 Shiitake mushrooms; 1/2 shoot Cooked bamboo shoots; 100 ml ★ Sugar; 50 ml ★ Soy sauce; 50 ml ★ Vinegar; 1 tsp ★ Chicken stock granules; 300 ml ★ Water; 1 Katakuriko slurry; 1 dash Sesame oil; 1 tbsp Soy sauce; 1 tbsp Cooking sake; 2 tbsp Katakuriko

cookpad.japan @cookpad_jp

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.

Cook the chicken slowly over medium heat since it takes time to cook through.
In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.

Cook the chicken slowly over medium heat since it takes time to cook through.
In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan

cookpad.japan @cookpad_jp

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.

Cook the chicken slowly over medium heat since it takes time to cook through.
In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.

Cook the chicken slowly over medium heat since it takes time to cook through.
In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan

Saved

Ingredients

4 servings

2Chicken thighs
1/8Pineapple
1/2Carrot
1Bell peppers (a half-and-half combination of red and yellow)
2Green peppers
1/2Onion
4Shiitake mushrooms
1/2shoot Cooked bamboo shoots
For the sweet vinegar sauce:
100 ml★ Sugar
50 ml★ Soy sauce
50 ml★ Vinegar
1 tsp★ Chicken stock granules
300 ml★ Water
1Katakuriko slurry
1 dashSesame oil
Chicken seasoning
1 tbspSoy sauce
1 tbspCooking sake
2 tbspKatakuriko

Saved

Steps

1

Chop the chicken into bite-sized pieces, season, then let sit for 10 minutes.
2

Chop the vegetables into bite-sized pieces. Microwave the carrots for 3 minutes or parboil for 5 minutes until tender.
3

To make the sweet and sour sauce put the ★ ingredients in a sauce pan, bring to a boil, then turn off the heat.
4

Pour about 5 tablespoons oil in a frying pan, and slowly fry the chicken from Step 1 on medium heat until crispy. When golden, transfer to a dish and set aside.
5

With the remaining oil in the frying pan, sauté the vegetables (except for the carrot and pineapple).
6

When the vegetables from Step 5 become tender, add the carrots and pineapple and sauté.
7

Add the sweet and sour sauce from Step 3, then when it boils, carefully blend in the katakuriko slurry to thicken.
8

Add the chicken from Step 4, coat it in the sauce, drizzle in the sesame oil, toss, then it's ready to serve.