Start by making the sweet and sour sauce. Drain juice from canned pineapple. Cut pineapple rings into thick slices. Set the pineapple slices aside for later use.
Prepare the sauce ingredients needed to cook the sweet and sour sauce.
Put the pineapple juice, vinegar and tomato ketchup in a saucepan. Whisk all the ingredients together.
Heat the pan over medium heat until it comes to a boil. Once the sauce has come to a boil, take it off the heat.
Then combine the cornstarch and water in a small bowl, mixing them well.
Add the cornstarch mixture into the saucepan and stir.
Then reheat the sauce until it thickened. Leave aside for later use.
Next, prepare the ingredients needed to make the batter for the chicken. You can opt for 1 egg white instead of whole egg if you want a crispier batter.
In a separate bowl, add in flour, vegetable oil, cornstarch, salt, pepper and lastly an egg.
Mixed the ingredients well.
Then add 3/4 cup of water gradually.
Stir to form a thick batter.
Next, cut 300g chicken thigh fillets into 1 inch cube. Season with a pinch of salt and pepper.
Add the chicken cubes into the batter.
Stir the chicken in the batter until it is well coated.
Heat some vegetable oil in a skillet or wok. Heat until oil is hot enough to fry the chicken. Small bubbles will appear at the bottom of the chopstick when ready.
Fry the batter coated chicken in the oil for about 10 minutes or until they are golden brown and cooked through.
Remove the chicken and drain them on paper towels.
Then cut 1 green and 1 orange bell pepper into 1/2 inch pieces. These not only add colours to the chicken but also make for a healthier and flavourful dish.
To serve, layer the cooked chicken, cut bell peppers and pineapple slices on a platter. Finally pour the sauce over the chicken. Serve with rice.
You can also make this sweet and sour chicken dish into a lunch pack. First, assemble the fried chicken cubes in a lunch box.
Then layer the colorful bell peppers over the cooked chicken.
Lastly add the drained pineapple slices.
Sweet and sour chicken is best served with rice. So cook some rice ( mixed with brown rice). Shape the rice with rice molds to make them more appealing and cute.
Can also shape the rice into round balls.
Put the cute bento rice in a lunch box.
For a more attractive and creative look, use a craft puncher to snip crispy seaweed into "smiley" face pieces.
Decorate on the bento rice.
Lastly blanch cut broccoli and carrots in hot water. Arrange them with the rice, hence providing a healthy lunch pack. More importantly, it will appeal to kids who dislike vegetables or picky eaters!
Pack the sweet and sour sauce separately in a small bottle to be poured over the cooked chicken only when ready to eat.
Pack together the lunchbox for the rice bento, chicken and sauce.
Put the lunch pack into a thermal insulation food bag.
And you're done!
FINALLY, pour sweet and sour sauce over the chicken when it's LUNCH time. SO ENJOY!
- 300.0g Chicken thigh fillets
- 2.0 Canned pineapple rings, drained and sliced
- 1.0 Green and orange bell pepper
- 1/2c Pineapple juice, reserved (sauce)
- 1.0Tbsp Cornstarch, tomato ketchup (sauce)
- 3/4c Water (sauce)
- 1/4c Sugar, Vinegar (sauce)
- 1.0c Self-rising flour (batter)
- 1.0Tbsp Vegetable oil, cornstarch ( batter)
- 1.0 Egg (batter)
- 1/2tsp Salt (batter)
- 1/4tsp Ground white pepper (batter)
- 3/4c Water (batter)