9. China
If you’re into sweet and sour offerings, you’ll know that most of them originate in the Cantonese province of China. This Canton-inspired dish also draws in Pakistani flavors, knowingly or inadvertently. For the meat, you’ll definitely want to use chicken breast cubes or skinless chicken meat, especially for the first time.
The secret to the flavoring is to first marinate the chicken. Do this at least 90 minutes before the time but if you can let it marinate overnight, that’s even better. For your marinade sauce – which will also be the sauce in which you cook your meat, combine the following to taste: mustard, chili, and garlic (and cilantro, optional), hot sauce, ketchup, oregano, and garlic. Also, be sure to add some chili and capsicums as well as peppers when you actually cook your meat, and you could also add bok choy. The latter is like Chinese spinach and quite harmless – it won’t affect the flavor profile, but will add a lovely crunch.