Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sweet and sour pork taiwan style chicken in pineapple vinegar sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sweet and sour pork taiwan style chicken in pineapple vinegar sauce using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce:

1. Make ready 2 Chicken thighs
2. Take 1/8 Pineapple
3. Get 1/2 Carrot
4. Make ready 1 Bell peppers (a half-and-half combination of red and yellow)
5. Get 2 Green peppers
6. Get 1/2 Onion
7. Get 4 Shiitake mushrooms
8. Make ready 1/2 shoot Cooked bamboo shoots
9. Take For the sweet vinegar sauce:
10. Take 100 ml ★ Sugar
11. Get 50 ml ★ Soy sauce
12. Take 50 ml ★ Vinegar
13. Prepare 1 tsp ★ Chicken stock granules
14. Take 300 ml ★ Water
15. Make ready 1 Katakuriko slurry
16. Prepare 1 dash Sesame oil
17. Get Chicken seasoning
18. Get 1 tbsp Soy sauce
19. Make ready 1 tbsp Cooking sake
20. Take 2 tbsp Katakuriko

Steps to make Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce:

1. Chop the chicken into bite-sized pieces, season, then let sit for 10 minutes.
2. Chop the vegetables into bite-sized pieces. Microwave the carrots for 3 minutes or parboil for 5 minutes until tender.
3. To make the sweet and sour sauce put the ★ ingredients in a sauce pan, bring to a boil, then turn off the heat.
4. Pour about 5 tablespoons oil in a frying pan, and slowly fry the chicken from Step 1 on medium heat until crispy. When golden, transfer to a dish and set aside.
5. With the remaining oil in the frying pan, sauté the vegetables (except for the carrot and pineapple).
6. When the vegetables from Step 5 become tender, add the carrots and pineapple and sauté.
7. Add the sweet and sour sauce from Step 3, then when it boils, carefully blend in the katakuriko slurry to thicken.
8. Add the chicken from Step 4, coat it in the sauce, drizzle in the sesame oil, toss, then it's ready to serve.

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