Sweet and Sour Chicken (Popular Recipe!)

Delicious sweet and sour chicken tastes like your favourite restaurant. Crispy chicken, vegetables and chunks coated tangy and sticky sauce.

Sweet and sour chicken a classic menu found at Chinese restaurants across the world. Chinese food was one of my favourites growing up,I had never ordered sweet and sour chicken. It was my friend’s family who introduced to me, I have been a fan ever since. In fact, they loved it so much that my friend used to make it regularly I am sharing below.

Ingredients  

 

• 1/2 kg boneless chicken breast or thigh, cubed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• ½ teaspoon salt adjust to taste
• 1 egg
• ½ cup cornflour use more if required
• Oil as needed

For the sauce:

• ¼ cup + 1 tablespoon soy sauce
• ¼ cup vinegar
• ½ teaspoon red chili flakes
• 2 tablespoons brown sugar
• 2 tablespoons ketchup / tomato sauce
• ½ cup pineapple juice  use the juice from the canned pineapple
• Salt to taste
• 
  

For the vegetables:

• 2 tablespoons oil
• 1 teaspoon fresh garlic finely chopped
• 1 teaspoon fresh ginger sliced
• 1 medium onion, cubed
• ½ medium red capsicum, cubed Green capsicum can be used if not available
• ½ medium green capsicum, cubed
• ½ cup pineapple pieces can be fresh or canned
• Spring onion sliced, for garnish

Instructions

 

1. Place the cubed chicken in a bowl.

2. Add ginger paste, garlic paste, soy sauce, vinegar, salt and egg. Leave marinate about 10 minutes, then add cornflour Mix it well.

3. For frying: Heat oil or shallow frying pan. Once oil is hot enough add chicken and cook on medium heat till golden brown. Don’t crowd the pan, Remove with slotted spoon and drain kitchen towel.

4. For shallow frying: Heat 1 – 2 tablespoon oil in a large non-stick frying pan. Add chicken and cook on medium heat till golden brown. Turn the chicken pieces so they can crisp up on all sides. Don’t crowd the pan, and cook in batches as needed. Remove on a kitchen towel and set aside.

5. For air frying: Cut a piece of baking paper or aluminium foil will fit tray of air fryer you are using. The chicken pieces can be placed on grill directly, but this makes easy clean up. Spray with oil, and place the chicken pieces on foil or baking paper. Spray oil again, then place in a pre-heated air fryer. Cook about 10 - 15 minutes, turning once after 5 – 8 minutes till golden brown. Don’t crowd the air fryer, cook in batches as needed. Set aside.

For the sauce:

1. Place soy sauce, vinegar, red chili flakes, brown sugar, tomato ketchup or tomato sauce with pineapple juice in a small jug. Stir to dissolve the sugar, and set aside. This amount of sauce will result in sauce that just coats the chicken and vegetables.
2. When gravy is preferred add 1 ½ cups of water with extra salt and red chili flakes to balance the liquid.

For the vegetables:

1. Finely chop garlic and slice ginger. Cut onions, capsicum and pineapple into medium sized cubes.

2. Heat 2 tablespoons oil in a deep frying pan. Add sliced ginger and garlic till they turn light brown.

3. Add the chopped vegetables, starting off with onions, then add capsicum and then pineapples. Add sauce followed by the crispy chicken. Cook for a few minutes mixture comes to a boil and the chicken is warmed through taste and adjust seasonings as required.
4. Dissolve the cornflour in water and add to chicken.
5. Garnish with sliced spring onions and serve with steamed rice.