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Sweet and Sour Chicken Recipe

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This Sweet and Sour Chicken recipe offers a deliciously tangy and crispy chicken coated in a vibrant homemade sauce with pineapples, peppers, and a perfect balance of sweetness and acidity. Cooked quickly on the stovetop, this dish is ideal for a flavorful weeknight dinner served alongside steamed or fried rice.

Ingredients

Chicken Coating

  • 5 tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 3 tbsp cornflour (cornstarch)
  • 90 g (3/4 cup) plain flour (all-purpose flour)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic salt
  • 2 tsp paprika
  • 3 skinless chicken breast fillets, chopped into bite-size chunks

Sauce and Vegetables

  • 1 tbsp vegetable oil
  • 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 tsp minced ginger
  • 150 ml (2/3 cup) tomato ketchup
  • 2 tbsp malt vinegar
  • 6 tbsp dark brown muscovado sugar
  • 475 g (17 oz) canned pineapple chunks in juice (including juice)
  • 1 tsp sesame seeds, for garnish

To Serve

  • Egg fried rice or boiled rice

Instructions

  1. Heat oil for frying: Place 5 tbsp vegetable oil in a wok or large frying pan and heat until very hot, ready for frying the chicken.
  2. Prepare coating bowls: While the oil is heating, place the beaten eggs in one shallow bowl, cornflour in another, and mix the plain flour with salt, pepper, garlic salt, and paprika in a third bowl.
  3. Coat the chicken: First dredge the chicken chunks in the cornflour, then dip them fully in the egg wash, and finally coat thoroughly with the seasoned flour mixture. Repeat until all chicken pieces are coated.
  4. Fry the chicken: Add the coated chicken to the hot oil in the wok and cook on high heat for 6-7 minutes, turning two or three times to brown evenly. Work in batches if necessary to avoid overcrowding, ensuring chicken pieces remain crispy and cooked through.
  5. Drain cooked chicken: Once browned and fully cooked, remove the chicken pieces from the pan and place them on a bowl lined with kitchen towels to absorb excess oil.
  6. Start the sauce: In a separate large frying pan or skillet, heat 1 tbsp vegetable oil over medium-high heat. Add chopped onions and peppers, sautéing for about 3 minutes until onions are translucent.
  7. Add aromatics: Stir in the garlic and minced ginger and cook for another minute until fragrant.
  8. Combine sauce ingredients: Add tomato ketchup, malt vinegar, dark brown muscovado sugar, and canned pineapple chunks with juice to the pan. Stir well to combine.
  9. Simmer the sauce: Bring the mixture to a boil, then reduce the heat and simmer gently. Allow it to bubble and thicken slightly for 3-5 minutes, stirring occasionally to prevent burning.
  10. Coat chicken in sauce: Transfer the cooked crispy chicken to the sauce pan and toss gently to ensure all pieces are well coated with the sweet and sour sauce.
  11. Serve: Plate the sauced chicken over freshly cooked boiled or egg fried rice and sprinkle with sesame seeds for a final touch of flavor and texture. Serve immediately.

Notes

  • To check that chicken is fully cooked, ensure the internal temperature reaches 165°F (74°C) or cut into a piece to confirm no pink remains and juices run clear.
  • Cooking in batches prevents overcrowding which keeps the chicken crispy instead of steaming.
  • You can substitute malt vinegar with white wine vinegar or apple cider vinegar if unavailable.
  • For extra crispiness, use fresh cornflour and ensure oil is hot before frying.

Find it online: https://bitezly.com/sweet-and-sour-chicken-recipe/