Sweet and Sour Chicken

Ingredients

• 11 kg Chicken breast, cut into pieces(1000g)
• 22 tablespoon Oyster sauce(36g)
• 31 tablespoon Soy sauce(16g)
• 42 tablespoon Water (for marinade)(30g)
• 50.5 teaspoon Salt(3g)
• 64 tablespoon Cornstarch (for marinade)(32g)
• 70.5 cup All-purpose flour(60g)
• 80.25 cup Cornstarch (for batter)(32g)
• 91 tablespoon Baking powder(12g)
• 100.5 cup Water (for batter)(120g)
• 111 tablespoon Sesame oil (or other oil)(13g)
• 120.5 cup Ketchup(120g)
• 134 tablespoon Sugar(50g)
• 142 tablespoon Rice vinegar(30g)
• 153 tablespoon Apple cider vinegar (or red vinegar)(45g)
• 160.25 teaspoon Salt (for sauce)(1.5g)
• 172 teaspoon Cornstarch (for thickening sauce)(6g)
• 182 tablespoon Water (for thickening sauce)(30g)
• 192 Mixed bell peppers(200g)
• 201 Onion(120g)
• 210.5 cup Pineapple, chopped(80g)
• 221 teaspoon Sesame seeds (for garnish)(3g)
• 232 cup Jasmine rice (for serving)(370g)

Instructions

1. 1Cut the chicken breast into bite-sized pieces.
2. 2In a bowl, mix the chicken with oyster sauce, soy sauce, water, salt, and cornstarch. Let it marinate for at least 20 minutes.
3. 3In another bowl, prepare the batter by mixing flour, cornstarch, baking powder, water, and sesame oil until smooth.
4. 4Dip the marinated chicken pieces into the batter.
5. 5Heat oil in a deep pan. Fry the chicken pieces until golden and cooked through. Remove and set aside.
6. 6Chop the bell peppers and onion into bite-sized pieces.
7. 7In a pan, sauté the bell peppers and onion with a little oil until slightly softened. Remove and set aside.
8. 8In the same pan, prepare the sauce by mixing ketchup, sugar, rice vinegar, apple cider vinegar, and salt. Bring to a simmer.
9. 9Dissolve cornstarch in water and add to the sauce to thicken, stirring constantly.
10. 10Add the fried chicken, sautéed vegetables, and pineapple to the sauce. Toss everything together until well coated and heated through.
11. 11Serve the sweet and sour chicken over jasmine rice and garnish with sesame seeds.