Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet and sour pork taiwan style chicken in pineapple vinegar sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce is something that I have loved my entire life. They are nice and they look fantastic.

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

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

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