HL Kitchen
Light meal: Sweet and Sour Chicken 91
  • 友善列印版本



    Chicken thigh (skinless) 320g
    Pineapple 2 slices
    Egg 1
    Green and red capsicum 1/2 each
    Instant oatmeal 30g
    Canola oil 4tsps



    Corn starch and sugar 1/2 tsp each
    Salt 1/3 tsp
    Pepper As desired



    Apple cider vinegar and water 1 tbsp each
    Tomato paste 2 tsps
    Sugar 1.5tsps
    Low sodium soy sauce 1 tsp
    Crushed garlic and ginger 1/2 tsp each
    Chili pepper As desired



    Fresh orange juice 50ml
    Cornstarch 2 tsps



    1.  Cut the chicken thigh into small pieces, then marinate for 30 minutes.
    2. Cut the pineapple, and the green and red capsicum into small pieces, and whisk the egg.
    3. Coat chicken thigh with whisked egg and instant oatmeal.
    4. Heat three tsps canola oil, pan fry chicken thigh over a low heat until golden brown and cooked. Remove from the heat.
    5. Heat one tsp canola oil to sauté the crushed garlic and ginger, stir into the sauce and bring to the boil.
    6. Stir quickly the chicken thigh, green and red capsicum. Then add pineapple and pour cornstarch mixture before serving.



    • Fresh orange juice and apple cider vinegar can replace the excess use of sugar in a traditional sweet and sour sauce recipe to bring out the subtle sweet and sour flavor
    • Traditional sweet and sour recipe will deep-fry the meat which adds lots of calories. Coating with oatmeal and pan-frying the meat can make it just as crispy


    Info provided: MSL Nutritional Diet Centre Co. Ltd.

    Address: Room 1903, Park-In Commercial Centre


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