Sweet And Sour Chicken

Delicious sweet and sour chicken

Sweet And Sour Chicken

Delicious sweet and sour chicken

Category : Non-Vegetarian, Chicken

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By riyaz neeba

Published On: 16 Jul 2004

Rating: 4
8 Votes, 8 Reviews
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30 Minutes
Served : 3
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Ingredients

Directions

Step 1

Heat the oil in a pan.

Step 2

Coat the chicken pieces in the flour and fry, till it becomes light brown.

Step 3

Heat 3 tbsp of the same oil which we used to fry chicken, in another pan.

Step 4

Add onion, capsicum and spring onion and stir it for 3 min.

Step 5

Add the rest of the ingredients one by one and stir fry for 2 min.

Step 6

Add chicken and cook for 3 minutes, until the onion is tender.

Step 7

:- Serve with special fried rice.
:- You can easily make chicken stock with maggie chicken stock cubes :)

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Muhammad Irshad ansari

this is a very close version og chinese sweet and sour recipe.

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Masha

It is very tasty.

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beena

Its really good. my children likes it.

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apk

Its better to make pork & fish this way. instead of adding vinegar use pineapple, tomato , green peppers, onion etc and saute first. to this add the fish or pork ( fried in batter).add stock or broth a bit adjust taste with salt n sugar and bit light soy sauce.

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gf

its very tasty!!

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Zoya

Its very good

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raji

can u tell me how to make chicken stock since u have asked to fry the chicken by coating with flour.do i have to cook the chicken first & then take the stock & fry it.let me know this.thankyou

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Revi

You should fry the chicken first and put each ingredients as explained including the stock. You can either prepare the chicken stock or you can buy the chicken stock from the grocery shops. Ingredients to Prepare Chicken Stock ----------------------------------------------- Chicken Bones and Trimmings – 1 Kg Water – 10 Cups Pepper Corns – 10 Celery with leaves – 2 Small Onion Big – 1 Salt to taste Method for Chicken Stock -------------------------------- Put bones and trimmings in a vessel. Add water and all other ingredients. Boil it. Cover and simmer for 45 minutes to 1 hour. Strain and skim if necessary. If stock is fatty, cool until the fat hardens on the surface.

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