Скачать или смотреть VEGAN SWEET AND SOUR CHICKEN | Easy & Delicious

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To make this you'll need:

For the crispy vegan chicken:
70gr soy chuncks
2tbsp soy sauce
1tsp vegan chicken seasoning
4tbsp cornstarch
1tsp paprika powder
Oil for frying

For the veggies:
2tbsp oil (Iused vegetable oil)
3 garlic cloves
1/2 red chili pepper
1 bell pepper
1 red onion
120gr pineapple

For the sauce:
1tbsp brown sugar
1tbsp rice vinegar
2tbsp soy sauce
2tbsp tomato ketchup
150ml unsweetened pineapple juice
1tbsp cornstarch+1tbsp water

Add the soy chuncks to a bowl. Add boiling water to them and cover for 20 minutes to rehydrate them. Once they have doubled in size, drain them and then squeeze out any excess water. Be careful cause they can still be hot to touch.

Next add the soy sauce and vegan chicken seasoning to them and mix well. Let this marinate for 10 minutes. Then transfer the pieces to a clean bowl and add the cornstarch and paprika powder. Mix this well. The pieces will absorb a bit of the cornstarch so they will look really white at first and then fade into a light brown colour.

Heat oil for frying in a pan. Once the oil is hot, add the pieces to it and fry them for 3-4 minutes on each side. So 7-8 minutes in total. You can check if the oil is hot enough by adding a piece in and if bubbles start to form around it then the oil is hot enough. Make sure it's hot before adding the pieces or your pieces won't get as crispy.

Once the pieces are golden brown, take them out of the oil and let them leak out on a bit of kitchen paper towel.

For the veggies, add the oil to a pan or wok and heat this. Then add minced garlic and chili pepper and cook for 30 seconds until fragrant. Then add the bell pepper and red onion and cook for about 5 minutes on medium heat. I cut my veggies pretty big so that they will still have a crispy bite to them once cooked.

In the meantime mix all the sauce ingredients except the cornstarch. For the pineapple juice I just used unsweetened canned pineapple and used the juice for the sauce and I added the chunks to the veggies later on.

Once the veggies are cooked, add the pineapple chunck and then add the sauce. Let the sauce simmer for 2-3 minutes and then add the cornstarch mixture to thicken the sauce. Stir this in immediately while pouring it in to prevent lumps in your sauce.

Lastly you can mix in the vegan chicken pieces that we made. Do this about 30 seconds before serving since the pieces will loose some of their crispiness when added to the sauce. So add them right before serving.

Enjoy!

Music:

Green Tea by Smith The Mister https://smiththemister.bandcamp.com
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Track: Pink Sky — Amine Maxwell [Audio Library Release]
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