Skip to main content

Sweet And Sour Chicken



Do you agree with me that this is probably one of the most recognizable Chinese dish around? I just love Sweet And Sour Chicken. Always a hit with kids and of course, adults too. So, if you are a fan of this popular dish, you may want to try this simple yummy version at home. The bite sized cuts of fried chicken thighs are topped with a delicious sweet and sour sauce that’s made of rice vinegar, ketchup, sugar, bell peppers, onion, and some freshly cut pineapples. Just simply serve it with plenty of steam rice. Yum!

Note: This is an updated post with a new video cooking guide. (Published Jun 20, 2010)


Sweet and Sour Chicken

Ingredients

350 to 360 grams of Boneless & Skinless Chicken Thigh, cut into bite size cubes

1 tsp Grated Ginger
1 tsp Grated Garlic
2 tsp Rice Wine

2 tsp Light Soy Sauce
2 - 3 Dash of White Pepper
A few drizzle of Sesame Oil
60 to 70 grams of Potato Powder, for coating
Peanut or Vegetable Oil, for deep frying


Aromatic
2 Cloves Garlic, chopped
1 Red Chili, seeded and diced

½ Green Bell Pepper, diced
½ Red Bell Pepper, diced
1/3 to 1/2 Cup Pineapple Chunks

1/2 (Medium) Red Onion, diced
1/2 Tomato, diced
1 1/2 Tbsp of Peanut Oil



Sauce
4 1/2 Tbsp Ketchup
1 Tbsp Sugar

2 1/2 Tbsp Rice Vinegar

1 tsp Light Soy Sauce
1/2 Cup of Water
1 tsp Corn Starch
1/8 tsp of Sea Salt, to taste



Method

Combine the chicken with rice wine, light soy sauce, ginger, garlic, white pepper, and sesame oil. Marinate for about 30 minutes.

Heat the oil on moderate to high heat. Coat the chicken with potato powder and fry them in small batches until golden brown in color. Drain on paper towels and set aside.

Heat about 1 1/2 Tbsp of peanut oil and cook the garlic on medium heat for a few seconds. Then turn the heat on high and mix in the chili, peppers, onions, and stir-fry until fragrant. Then add tomato and pineapples. Stir briefly and add the prepared sauce. Cover with a lid and bring it to a boil. Once the sauce has thicken add the fried chicken and stir and mix well. Then drizzle some sesame oil, and serve immediately with some steamed rice.

Serves 2 to 4

Comments

  1. Beautiful dish! A nice change from the pork version

    ReplyDelete
  2. I agree that this is a fabulous dish that never gets turned down by anyone! Thanks for posting a great recipe, will keep it bookmarked!

    ReplyDelete
  3. Perfect! I hate jarred sauces, thx for this recipe!

    ReplyDelete
  4. I love sweet and sour pork or chicken! Any guidelines for how many minutes of deep frying for the meat to be cooked? I usually end up with over-fried dried meat (esp pork) because I'm afraid it's not cooked all the way through. Thanks!

    KY

    ReplyDelete
  5. Colourful! :) I used to order this all the time when Im in Chinese restaurants...Hoping to make this dish this wkend :)
    Do you think it's okay to just pan fry instead of deep fry? (I avoid deep frying at home...hehe it scares me!)

    ReplyDelete
  6. @Anonymous {KY}: Generally, it's about 3 minutes, or fry until the chicken or pork is golden brown in color.

    ReplyDelete
  7. Hi Angie. Is potato powder same as potato starch? Also what is the alternative flour to coat if I don't have potato powder. I have potato starch though. Thanks for help. Looks very appetizing. Chloe

    ReplyDelete
    Replies
    1. I think they're diff, but you can use potato starch too. Thanks for the comment.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...