China
Sweet & Sour Chicken
Gu lao rou – the classic between Canton and the world
Sweet and sour comes from the cuisine of Canton (Guangdong), where “gu lao rou” was originally made with pork. Via Hong Kong and emigration it became one of the best-known Chinese dishes of all – often with chicken.
Balance is everything: rice vinegar for the sourness, sugar and ketchup or pineapple for the sweetness. Crisp-fried chicken meets a glossy, fruity sauce.
Ingredients
- Chicken breast, diced500 g
- Cornstarch4 tbsp
- Pepper & pineapple1 handful each
- Rice vinegar3 tbsp
- Sugar3 tbsp
- Ketchup & soy sauce2 tbsp each
- Onion & garlic1 each
★ = available authentic in the Asia Boutique
Preparation
Salt the chicken, toss in starch and deep-fry crisp in hot oil. Set aside.
Stir rice vinegar, sugar, ketchup, soy sauce and a little water into a sauce.
Briefly stir-fry onion, garlic and pepper in the wok.
Add the sauce, bring to a boil and thicken with a little slurry until glossy.
Fold in the chicken and pineapple, toss briefly. Serve with rice.
Make it original
Real rice vinegar and brewed soy sauce give the sauce its rounded sweet-sour balance. Available in the Asia Boutique.