Sweet and Sour Pork Taiwan Style Chicken in Pineapple Vinegar Sauce

• 2 Chicken thighs
• 1/8 Pineapple
• 1/2 Carrot
• 1 Bell peppers (a half-and-half combination of red and yellow)
• 2 Green peppers
• 1/2 Onion
• 4 Shiitake mushrooms
• 1/2 shoot Cooked bamboo shoots
• 100 ml Sugar
• 50 ml Soy sauce
• 50 ml Vinegar
• 1 tsp Chicken stock granules
• 300 ml Water
• 1 Katakuriko slurry
• 1 dash Sesame oil
• 1 tbsp Soy sauce
• 1 tbsp Cooking sake
• 2 tbsp Katakuriko

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

chicken, pineapple, carrot, bell peppers, green peppers, onion, shiitake mushrooms, shoot, sugar, soy sauce, vinegar, chicken, water, slurry, sesame oil, soy sauce, sake, katakuriko

Taken from cookpad.com/us/recipes/155443-sweet-and-sour-pork-taiwan-style-chicken-in-pineapple-vinegar-sauce (may not work)