Sweet & Sour Chicken



¼ cup oil 
400g chicken strips, cut into thin strips 
2 tbsp garlic paste 
½ tsp Supreme White Pepper Powder 
½ tsp Supreme Black Pepper Powder  
1-2 tsp Supreme Kashmiri Chilli Powder 
Salt to taste 
1 tsp Supreme Cumin Powder 
1 cup onion, sliced 
1 cup mixed coloured pepper, sliced 
1 cup carrots, julienned 
1 ½ cup ketchup 
½ cup masala chilli sauce 
1 tbsp soy sauce 
1 tsp white vinegar 
1 220g tinned pineapple chunks (including juice) 
Sliced spring onions 
Supreme Sesame Seeds 


Heat oil in a pot over medium heat. Add chicken, salt to taste, garlic paste, white pepper powder and black pepper powder. Stir well and cook until chicken is cooked through. Add chilli powder and cumin powder. Stir and saute for 1-2 minutes. Now, add sliced onions, peppers and carrots. Mix well and saute on high heat for 4-5 minutes or until the veggies start to soften but still have a crunch. Reduce the heat to medium and stir in ketchup, chilli sauce, soy sauce, white vinegar and pineapple chunks (including the juice). Simmer for 5 minutes or until the sauce thickens. Garnish with sliced spring onions and sesame seeds. Serve over steamed rice or cooked noodles.

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