Name: Sweet and Sour Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450 g chicken breast fillet, cut into bite-sized pieces; 0.5 tsp salt (for the chicken and egg); 1 pinch pepper; 1 egg; 4 tbsp cornflour (for coating); 4 tbsp neutral oil (for frying); 80 ml apple cider vinegar; 80 g sugar; 3 tbsp ketchup; 1 tbsp soy sauce; 3 tbsp pineapple juice (from the can); 0.25 tsp salt; 1 tbsp cornflour (for thickening, mixed with 2 tbsp water); 2 tbsp water; 1 tbsp neutral oil; 1 onion, cut into half rings; 1 clove garlic, finely chopped; 2 bell peppers, red and yellow, cut into bite-sized pieces; 1 can pineapple chunks in their own juice (about 250 g; drain and reserve the juice); 250 g rice (cooked according to the packet instructions); 2 spring onions, sliced into rings (for sprinkling); 1 tbsp sesame seeds (for sprinkling)

Preparation

Cook the rice according to the packet instructions. Pat the chicken pieces dry and season with salt and pepper.
Beat the egg. Coat the pieces first in the cornflour until completely covered, then pull them through the egg.
Heat the oil in a large frying pan and fry the chicken in two batches until golden all over and cooked through. Transfer to a plate and blot with kitchen paper if needed.
Drain the pineapple in a sieve and reserve the juice. Stir together the vinegar, sugar, salt, ketchup, soy sauce and 3 tbsp pineapple juice. In a small cup, mix 1 tbsp cornflour with 2 tbsp water until smooth.
Heat 1 tbsp oil in the same pan, fry the onion and garlic for about 1 minute, then add the peppers and pineapple and cook for about 5 minutes in total.
Pour in the sauce, bring to the boil and simmer for 3 minutes. Stir in the cornflour mixture and cook, stirring, for about 3 minutes until the sauce thickens to a syrupy consistency.
Return the chicken to the pan and toss briefly until hot and coated in sauce. Serve on the rice and sprinkle with spring onions and sesame seeds.

Drink with it

White wine · excellent match
Riesling Kabinett or Spätlese with noticeable residual sweetness
The wine needs at least as much sweetness as the sauce; its lively acidity answers the vinegar, and the stone-fruit character echoes the pineapple.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Fruity rosé with a touch of residual sweetness, chilled
Red fruit and freshness suit the ketchup and peppers, and the residual sweetness keeps pace with the sauce.
Pale lager · good match
Pale lager, ice cold
Carbonation and a slim body wash away the sticky sauce and refresh the palate after the fried coating.
Pils or Helles: What's the Difference?
White rum · good match
White rum as a highball with soda and lime
The sugarcane fruit sits close to the pineapple, while soda and lime bring freshness against the sweetness.
White or dark rum: what does the color really tell you?

Preparation

Cook the rice according to the packet instructions. Pat the chicken pieces dry and season with salt and pepper.
Beat the egg. Coat the pieces first in the cornflour until completely covered, then pull them through the egg.
Heat the oil in a large frying pan and fry the chicken in two batches until golden all over and cooked through. Transfer to a plate and blot with kitchen paper if needed.
Drain the pineapple in a sieve and reserve the juice. Stir together the vinegar, sugar, salt, ketchup, soy sauce and 3 tbsp pineapple juice. In a small cup, mix 1 tbsp cornflour with 2 tbsp water until smooth.
Heat 1 tbsp oil in the same pan, fry the onion and garlic for about 1 minute, then add the peppers and pineapple and cook for about 5 minutes in total.
Pour in the sauce, bring to the boil and simmer for 3 minutes. Stir in the cornflour mixture and cook, stirring, for about 3 minutes until the sauce thickens to a syrupy consistency.
Return the chicken to the pan and toss briefly until hot and coated in sauce. Serve on the rice and sprinkle with spring onions and sesame seeds.

Drink with it

White wine · excellent match
Riesling Kabinett or Spätlese with noticeable residual sweetness
The wine needs at least as much sweetness as the sauce; its lively acidity answers the vinegar, and the stone-fruit character echoes the pineapple.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Fruity rosé with a touch of residual sweetness, chilled
Red fruit and freshness suit the ketchup and peppers, and the residual sweetness keeps pace with the sauce.
Pale lager · good match
Pale lager, ice cold
Carbonation and a slim body wash away the sticky sauce and refresh the palate after the fried coating.
Pils or Helles: What's the Difference?
White rum · good match
White rum as a highball with soda and lime
The sugarcane fruit sits close to the pineapple, while soda and lime bring freshness against the sweetness.
White or dark rum: what does the color really tell you?

Sweet and Sour Chicken

Preparation

Drink with it

Riesling Kabinett or Spätlese with noticeable residual sweetness

Fruity rosé with a touch of residual sweetness, chilled

Pale lager, ice cold

White rum as a highball with soda and lime

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Blanquette de Veau (Veal in White Sauce)

Sweet and Sour Chicken

Preparation

Drink with it

Riesling Kabinett or Spätlese with noticeable residual sweetness

Fruity rosé with a touch of residual sweetness, chilled

Pale lager, ice cold

White rum as a highball with soda and lime

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Blanquette de Veau (Veal in White Sauce)