One of my regular diet favorite and take out meals and now one of my LoSo diet favorite meals. Yes, Chinese Cooking can be delicious and LoSo. The fact that we can make a very tasty Soy Sauce Substitute allows us to make an amazingly tasty dish. Tangy and Sweet to a little sour is why there is a flavor fest right on your plate. Serve this dish over rice. White or Jasmine are perfect and add 0 sodium to the meal.



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Category: Main Course
Seasons:  All
Cuisine Type Asian


For 4 Person(s)

Ingredients for Chicken

1 Pound Chicken thigh fillets, cut into roughly 3cm cubes
1 tablespoon Soy sauce (from the Sauces and Utlity section)
1 Garlic clove, finely chopped
1/2 Teaspoon Ground white pepper
1/2 Cup Flour
3 Cups Vegetable oil for shallow frying, plus 1 tbsp
1 Onion, cut into wedges
1 Bell pepper, cut into wedges
3 Spring onions (scallions), trimmed, green and white parts cut into 3cm batons

Indredients for the Sauce

1/2 Cup Light brown sugar
2 Tablespoons Tomato ketchup (unsalted)
1 Tablespoon Soy sauce (from the Sauces and Utlity section)
3 Tablespoons White, or Rice Wine vinegar
1/3 Cup pineapple juice
1/4 Teaspoon Chinese five spice
2 Teaspoons Corn Starch

Sweet and Sour Chicken over Rice Directions


  1. For the sweet & sour sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for a few minutes until sugar dissolves. In a small bowl, combine cornflour with 2 tablespoons of water. Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.
  2. In a large bowl toss chicken with soy sauce, garlic and pepper until well combined.
  3. Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour.
  4. Pour about a 3 cm (1 inch) depth of oil into a large non-stick frying pan over high heat. When the oil is hot (a piece of chicken should start sizzling immediately when placed into the oil) cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.
  5. Heat the remaining 1 tablespoon of oil in a clean frying pan or wok. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions. Remove from heat and serve.

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