While I knew the basics, I was able to find a more authentic recipe at the last minute, and tweaked it for our tastes.
Alan, T and I loved it. C liked the chicken, which quite frankly says a lot.
Sweet and Sour Chicken
1 lb. chicken (it was actually slightly less, because I trimmed the meat from the bone and fat, which I use for chicken stock)
3/4 C. soy sauce
1 T. mirin
1 tsp. sugar
1 carrot
1/2 onion
3 spring onions
1 C. chopped pineapple with juice
1/2 C. vinegar
1/4 C. pickle juice
Place the chicken in a pan and marinate it in soy sauce, mirin and sugar for 20 minutes. Turn heat to medium and steam chicken mixture until almost fully cooked. Remove the chicken and marinade (reserve).
Add sesame oil and stir fry the onion over high heat. Add the carrot and spring onion, then cook until slightly tender. Add pineapple with juice, vinegar, pickle juice, chicken and marinade. Bring to a boil, then simmer until chicken is cooked through. Add more soy sauce, pineapple juice or vinegar to taste. Serve over rice.
