Sweet & Sour Chicken by Chef Danielle Ouma, H&S Chef Of The Month

H&S Chef Of The Month

Chef Danielle Ouma

Nationality: Kenyan

Interview With H&S Magazine

Who Is Danielle Ouma?

I’ve spent most of my career as a Private Chef, but I am currently employed elsewhere. As a Private Chef, I had the privilege of working with high-end clients, catering to their needs and occasionally their guests on a daily basis. Outside of work, I enjoy exploring new restaurants, and I hope to open my own one day.

 

Type Of Cuisine?

My type of cuisine is modern, combining old and new techniques and drawing from various cuisines around the world to create innovative and creative dishes that please both the eye and the taste buds, turning dining into a vibrant experience.

 

What Inspired You To Become A Chef?

I developed a keen interest in food during high school, and that’s when I decided to pursue it as a career. I also wanted to follow a path that was a bit out of the ordinary.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The biggest challenge I have faced in the culinary industry is employers not recognising the value of trained chefs.

 

What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement in the culinary industry is becoming the ‘go-to chef’ for high-end clients, who then refer me to other clients.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

When it comes to cooking, the technique is most important to me.

Recipe Of The Week: Sweet & Sour Chicken

The Sweet & Sour Sauce

Ingredients:

• 1 Tbsp cornstarch
• ½ Tbsp Chinese five spice powder
• ¼ cup oyster sauce
• ¼ cup soy sauce
• 1 Tbsp brown sugar
• 3 Tbsp rice vinegar

The Crispy Chicken Cubes

Ingredients:

• 1 kg chicken breast cut into cubes
• Salt to taste
• ½ cup cornstarch
• Oil for deep-frying

The Sweet & Sour Chicken

Ingredients:

• Crispy chicken cubes
• 1 cup pineapple chunks
• 1 red onion, chopped
• 1½ tsp garlic
• 1 tsp ginger
• 1 each assorted capsicum, cut into cubes
• 1 Tbsp sesame seeds, for garnish
• Handful of salad onions, chopped for garnish

 

Preparation: The Sweet & Sour Sauce

In a mixing bowl add the Chinese five spice powder, oyster sauce, soy sauce, brown sugar, cornstarch & rice vinegar and mix until no lumps remain, then keep aside.

Preparation: The Crispy Chicken Cubes

In a bowl, add the chicken cubes, then season with salt & coat in corn starch and deep-fry on high heat  for about 8 minutes or until crispy & golden brown, then remove and keep aside.

Preparation: The Sweet & Sour Chicken

In a wok, on medium heat, stir-fry the chopped red onions, then add the garlic & ginger and cook until fragrant. Next, add the capsicums and pineapple chunks & stir-fry for a minute or so, then add the chicken and cook for 8–10 minutes. Pour in the sauce and cook all for 5 minutes.

 

Plating

Add the sweet & sour chicken to a serving dish, then garnish with salad onion and sesame seeds & serve hot with plain or fried rice!