Oh, sweet and sour chicken! It’s like a delightful contradiction on a plate—crispy yet tender, sweet yet tangy. I remember the first time I tried this dish; it was at a little family-run Chinese restaurant tucked away in the corner of a strip mall.
You know the kind, with outdated décor but a line out the door? The aroma alone was enough to transport me to a place where flavors danced like old friends at a reunion. Fast forward to today, and I’ve been on a quest to recreate that magic at home.
So, buckle up, because this recipe might just become your new favorite comfort food. It’s one of those dishes that insists you eat it straight from the pan, standing up in the kitchen, because who has time for plates when crispy, sweet, and sour deliciousness calls? Oh, and did I mention it’s perfect for those nights when you just want something to shake up the routine?
Let’s get to it!
Steps
- Heat vegetable oil in a wok until hot. In separate shallow bowls, place beaten eggs, cornflour, and a mixture of flour, salt, pepper, garlic salt, and paprika. Dredge chicken pieces in cornflour, dip in egg, and coat with seasoned flour.
- Fry the coated chicken in the hot oil for 6-7 minutes, turning occasionally, until they are golden and cooked through. You might need to do this in two batches depending on the size of your pan. Remove the crispy chicken and set it aside on kitchen towels.
- For the sauce, heat oil in a pan and sauté chopped onions and peppers for about 3 minutes until they begin to soften. Add garlic and ginger, cooking for another minute to release their flavors.
- Stir in ketchup, malt vinegar, brown sugar, and pineapple chunks with juice. Bring this mixture to a boil, then let it simmer for 3-5 minutes until it thickens slightly.
- Add the fried chicken back into the pan with the sauce and gently toss to coat the chicken evenly. Serve the sweet and sour chicken with your choice of boiled or fried rice and sprinkle with sesame seeds before serving.
Ingredients
- 5 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 3 tablespoons cornflour (cornstarch)
- 90 grams (3/4 cup) plain flour (all-purpose flour)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 2 teaspoons paprika
- 3 skinless chicken breast fillets, chopped into bite-size pieces
- 1 tablespoon vegetable oil (for sauce)
- 1 large onion, peeled and chopped into large chunks
- 1 red pepper, chopped into 1-inch pieces
- 1 green pepper, chopped into 1-inch pieces
- 2 cloves of garlic, peeled and chopped/crushed
- 1 teaspoon minced ginger
- 150 ml (2/3 cup) tomato ketchup
- 2 tablespoons malt vinegar
- 6 tablespoons dark brown muscovado sugar
- 475 grams (17 oz) canned pineapple chunks in juice
- Egg fried rice or boiled rice (to serve)
- 1 teaspoon sesame seeds
Nutritional Values
Calories: 634kcal | Carbohydrates: 78g | Protein: 26g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 136mg | Sodium: 1086mg | Potassium: 850mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2018IU | Vitamin C: 78mg | Calcium: 80mg | Iron: 3mg
FAQ
- Can I bake the chicken instead of frying it?
- Yes, you can bake the chicken for this recipe. There is an alternative baked sweet and sour chicken recipe available on the blog.
- What makes the sweet and sour sauce red without being overly bright?
- The sauce gets its red color primarily from ketchup. The addition of dark brown sugar helps to tone down the brightness, unlike some takeout versions that may use food coloring.
- How can I ensure the chicken is fully cooked?
- To ensure the chicken is completely cooked, slice open one of the larger pieces and check that the inside is no longer pink. It should be white throughout.
- What are some recommended side dishes to serve with sweet and sour chicken?
- Sweet and sour chicken pairs well with boiled or fried rice. You might also consider serving it alongside stir-fried noodles, salt and pepper chips, or Asian-style spare ribs.
- What if I don’t have fresh pineapple for the sauce?
- You don’t need fresh pineapple for this recipe. Canned pineapple chunks in juice work well and contribute to the sweet-tangy flavor of the sauce.
Tips
- Ensure the chicken is thoroughly cooked by slicing open one of the larger pieces to confirm it’s no longer pink inside. This step is crucial for safety and to ensure the chicken is perfectly cooked.
- To achieve a flavorful crispy coating, mix additional seasoning and spices into the flour mixture. This will enhance the taste of the chicken even without the sauce.
- When preparing the sweet and sour sauce, allow it to simmer for a few minutes until slightly thickened. This will help achieve the perfect consistency and enhance the dish’s flavors.
- For a healthier alternative, consider baking the chicken instead of frying it. This method still delivers a delicious dish with less oil.
Equipment
- Wok – Essential for frying the chicken and preparing the sauce.
- Frying Pan or Large Skillet – Needed for cooking the sauce if not using the wok for this part.
- Deep Fry Thermometer – Useful for ensuring the oil is at the right temperature for frying.
- Strainer or Spider Skimmer – For safely removing the fried chicken from the hot oil.
- Shallow Bowls – To organize and handle the dredging process for the chicken coating.
- Kitchen Towels – While common, having enough on hand is crucial for draining excess oil from the fried chicken.