I have never been able to make a sweet and sour sauce. I have always ended up buying some Chinese version of a sweet and sour sauce for my stir fries or Chinese dishes.
Although this recipe of sweet and sour chicken isn’t really Chinese, the idea comes across as being that and this sauce produced in the recipe will work really well with a Thai inspired dish.
It’s ridiculously easy, and I am absolutely impressed by the freshness it represents.
Preheat your oven to 180 degrees Celsius.
|Prep Time||15 min|
|Cook Time||1 hour|
- 6 chicken pieces
- salt and black pepper to season
- 1 clove garlic chopped
- 1 birds eye chili chopped
- 2 tablespoons ginger grated
- 15 ml olive oil
- 1 small pineapple peeled and cut into chunks
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 green pepper chopped
- 2 small red onions peeled and chopped
- Arrange chicken pieces in an oven dish and season with salt and pepper.
- Mix the garlic, chili and ginger with a dash of olive oil to produce a rub for the chicken. Rub the chicken pieces all over.
- Arrange the pineapples, peppers and onions in and around the chicken pieces. Bake for 1 hour at 180 degrees.
- When finished baking, remove the chicken from the pan.
- Combine the other grilled ingredients in a food blender and blend until a saucy consistency.
- There will be pieces of veggies in the sauce, so I like to drain it through a sieve to collect the smoothest sauce ever.
- Serve chicken with steamed rice or noodles and freshly made sweet and sour sauce.
I add a little pinch of balsamic vinegar to my sauce before I blend all the veggies together, just to sharpen the taste.