One of my favorite dishes is Cantonese style sweet and sour chicken, the really sticky and crispy kind you get in some Takeaways.
After getting halfway through a recipe I found on the BBC’s website, I realised the recipe wasn’t quite what I wanted, and started following a different one entirely, so the below is a combination of the two that turned out quite well.
2 Pork loin steaks.
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water/pineapple juce
1/4 cup vinegar
1 tin pineapple in natural juice.
1 red pepper
1 green pepper
1/3 Cup Flour
1/3 Cup Cornflour
1 Egg white lightly beaten
1 tbsp oil
Water to thin out (1/3 cup, or as much as is needed)
3tbsp Roasted peanuts, coarsely ground.
1tbsp dried chilli.
Mix into the batter.
-Remove fat from edges of pork.
-Bash/flatten pork to about half its original thickness (1-1.5cm)
-Cut into strips or cubes, whichever preferred.
-Place into bowl with a pinch of cornflour and 3 tablespoons soy sauce.
-Leave to marinade 10-20mins or while preparing the sauce if you’re in a rush!
-Mix the sugar, ketchup, soy sauce, salt, water/pineapple juice, and vinegar, bring to the boil.
-Mix in the diced peppers and pineapple chunks.
-Combine 1 tablespoon cornflour with 4 tbsp water, mix into sauce slowly until the sauce is as thick as you like it.
Mix the pork with the batter, deep fry in batches.