Recipe: Sweet and Sour Pork (or Chicken) (Gu Lao Rou)

Sweet and Sour Pork (or Chicken) (Gu Lao Rou)

Serves 4

Ingredients

Method

1 lb. Pork Tenderloin Or Boneless, Skinless Chicken Breasts (cut Into Bite-sized Pieces)

½ cup Cornstarch

1 Large Egg, Beaten

1 cup Pineapple Chunks (fresh Or Canned)

1 Bell Pepper, Cut Into 1-inch Pieces

1 Small Onion, Cut Into 1-inch Pieces

3 cups Vegetable Oil (for Frying)

½ cup Granulated Sugar

¼ cup Rice Vinegar

¼ cup Ketchup

¼ cup Pineapple Juice

1 tbsp. Soy Sauce

1 tbsp. Cornstarch

Dredge the pork or chicken pieces in cornstarch, then dip in beaten egg.

Heat the vegetable oil in a deep frying pan or wok to 350°F (175°C).

Fry the pork or chicken pieces in batches until golden brown and cooked through, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

In a small saucepan, combine the sauce ingredients and cook over medium heat, stirring constantly, until the sauce thickens.

In a separate large skillet or wok, stir-fry the pineapple chunks, bell pepper, and onion for 2-3 minutes until slightly softened.

Add the fried pork or chicken pieces to the skillet with the vegetables, then pour the sauce over everything. Stir to combine.

Serve hot over steamed white rice.