Description
Knusprige Hähnchenstücke in seidiger, goldener Hülle treffen auf leuchtend rote Paprika, zarte Ananas und karamellisierte Zwiebeln – umhüllt von einer glänzenden, süß-sauren Sauce mit perfektem Biss und intensiven Aromen.
Ingredients
Scale
- 4 EL Öl
- 4 Zwiebeln, gepellt
- 3 Paprikaschoten, rot, geputzt
- 3 Scheiben Ananas, abgetropft
- 3 EL Zucker
- 700 g Hähnchenbrust
- 3 EL Mehl
- 3 EL Stärkemehl
- 1 EL Puderzucker
- 6 EL Weißwein
- 8 EL Sojasauce
- 2 EL Essig
- 4 EL Tomatenketchup
- Pfeffer
- Muskat
Instructions
- Begin by preparing the chicken breast. Cut 700 g of chicken breast into fine strips. Season the strips generously with freshly ground pepper and a pinch of nutmeg to enhance their flavor.
- In a large mixing bowl, combine 3 tablespoons of all-purpose flour, 3 tablespoons of cornstarch, 1 tablespoon of powdered sugar, 3 tablespoons of white wine, 3 tablespoons of soy sauce, and a drizzle of oil (from the 4 tablespoons listed). Mix until you have a smooth, slightly thick batter.
- Add the seasoned chicken strips to the batter, ensuring that each piece is thoroughly coated on all sides. Let the chicken marinate in the batter for at least 10 minutes to absorb the flavors.
- Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the battered chicken strips in batches (do not overcrowd the pan). Fry the chicken for about 5 to 7 minutes, turning occasionally, until the pieces are golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate lined with paper towels to drain excess oil.
- While the chicken is cooking, prepare the vegetables and fruit. Peel and cut 4 onions into bite-sized pieces. Clean and deseed 3 red bell peppers, then cut them into strips or chunks. Drain 3 slices of canned pineapple and cut them into small pieces.
- In the same skillet or wok, add the remaining 2 tablespoons of oil if needed. Add the chopped onions, red bell peppers, and pineapple pieces to the pan. Sauté the mixture over medium-high heat for about 5 minutes, stirring frequently, until the vegetables are slightly softened but still retain some crunch.
- Transfer the sautéed vegetables and pineapple to the plate with the cooked chicken.
- To prepare the sweet and sour sauce, place 4 tablespoons of ketchup, 3 tablespoons of white wine, 5 tablespoons of soy sauce, 3 tablespoons of sugar, and 2 tablespoons of vinegar into a small saucepan. Heat the mixture over medium heat, stirring constantly to dissolve the sugar.
- Continue to cook and stir the sauce for several minutes until it begins to thicken and becomes glossy. The sauce should have a slightly syrupy consistency.
- Pour the hot sweet and sour sauce evenly over the cooked chicken and sautéed vegetables. Toss everything gently to ensure that all ingredients are well coated with the sauce.
- Transfer the finished sweet and sour chicken to a serving dish. Serve immediately, optionally accompanied by steamed rice or noodles for a complete meal.
Notes
For the best flavor, use fresh chicken breast and allow it to marinate in the batter for extra tenderness. Adjust the amount of sugar and vinegar to taste if you prefer the dish sweeter or more tangy. You can add other vegetables such as carrots or green peppers for variety. Serve the dish hot for maximum enjoyment.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
