Sweet and sour chicken stir-fry

Ingredients

• 350 g of pork loin (or, alternatively, chicken breast with the skin)
• One chicken egg, thoroughly beaten.
• flour for frying (or, alternatively, breadcrumbs)
• Green, red, and yellow peppers, each 1/2 pepper
• oil painting for deep-frying
• Half of a medium-sized onion
• 1 piece of ginger, finely chopped
• Spices: oil paint, soy sauce, vinegar, ketchup, salt, vegetable powder, pepper, garlic

Chop the bell pepper and onion into small cubes.

Cut the chicken breast into small cubes, season it with a little salt, yeast extract, and pepper.

After seasoning the chicken and mixing it with beaten eggs, I then coated the meat in breadcrumbs (if using breadcrumbs, I would start with flour before adding the breadcrumbs).

Next, I fried the chicken over medium heat (level 5 or 6) until the inside was cooked through and both sides were golden brown.

Preparing the sauce: heat the oil in a pot, add the garlic and cook until it is fragrant.

Add the onion and ginger, and cook until softened.

Add the peppers and reduce the heat (to prevent them from becoming too soft).

Add 1.5 tablespoons of ketchup, 1 tablespoon of fish oil, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 cup of chicken broth (if you don’t have broth, use 1 cup of water and add salt and spices to adjust the seasoning).

Taste and adjust the seasoning as needed.

If the sauce is too salty, add water.

Place the chicken on a plate, then pour the sauce over it, or immerse the chicken in the sauce to allow it to absorb the flavor.