I’m a big fan of Chinese food and nothing says Chinese more than sweet and sour. This is a take on sweet and sour which includes apricot jam and is just delicious.
What you need
500g skinned and deboned chicken
4 tablespoons apricot jam
1 tablespoon sugar
1 tablespoon tomato puree
1 onions
1 green pepper cut into squares
2 slices pineapple cubed
1/2 cup cornstarch (maizena)
30ml vinegar
1/2 teaspoon sesame oil (optional)
The process
Cut the chicken into bite size pieces, place in a bowl and cover with most of the maizena (keep aside 1 tablespoon or so). Stir it around to coat each piece evenly.
Heat a wok with oil and deep fry the chicken pieces until white but not cooked through, remove and drain on paper towel.
Heat a little oil in the wok for stir frying, add the peppers, onions and pineapple and cook for about 1 minute stirring.
Add the Vinegar, sugar, tomato puree, apricot jam and sesame oil, stir for a few minutes and add the chicken. Mix thoroughly and allow to cook for about 3 minutes.
Now take the rest of the maizena, mix into 50ml of water and pour into the wok to thicken the sauce.
Serve with boiled rice, you’re gonna love it.
Sorry for the spelling mistake, I meant to say *Dough*. I have a friend Douw, and for some reason used his name there 😛
Wish I had seen this before my last reply… Douws come in good and bad obviously 😉
What type of dough are you looking for, bread, cookies etc, etc. Cheers G
Hi there. Here’s a really dumb question – I’ve been looking for the recipe for the Douw for so long now, could someone maybe email it to me?
Thanks!
Julian
Douw? there is a nasty fella named Douw I have heard of but what on earth are you looking for… Dough perhaps, what kind of dough? Cheers G
This is such a tasty chicken dish. I served it with egg noodles. the whole family loved it.
How can you make this dish when you don’t have a wok?
Hi Maja, you can make it in a large pan but a wok is ideal. Have a great day G
Hi Barry , My name is John Venediger , i had a neighbor called Barry Derbyshire who lived opposite me 45 years ago in the suburb Walmer in Port Elizabeth – would that possibly be you , pardon me if I am wrong …
Hi John,
Yes, it’s me.
It works just as well with Pork, enjoy it. G
thanks Graham, I did use corn starch, but maybe more than half a cup. Will try again soon, maybe with pork next time.
if you used flour not cornstarch that could cause it but not sure. It is a great flavor. Thanks for visiting.
G
Very authentic chinese flavor, but I was left with no sauce. Maybe I used too much flour.