Sweet and Sour Chicken
A classic sweet and sour chicken dish featuring crunchy chicken pieces, colorful vegetables, and a tangy sauce, perfect for family dinners or entertaining guests.
Ingredients
For the Chicken
- 3 pieces skinless chicken breast fillets, chopped into bite-size chunks
- 5 tbsp vegetable oil (for frying) Ensure the oil is hot enough for crispy chicken.
- 2 eggs lightly beaten
- 3 tbsp cornflour (cornstarch)
- 90 g plain flour (all-purpose flour)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
For the Sauce and Vegetables
- 1 large onion, peeled and chopped into large chunks
- 1 piece red pepper, chopped into 1-inch pieces
- 1 piece green pepper, chopped into 1-inch pieces
- 2 cloves garlic, peeled and chopped/crushed
- 1 tsp minced ginger
- 150 ml tomato ketchup
- 2 tbsp malt vinegar
- 6 tbsp dark brown muscovado sugar Adjust sweetness to taste.
- 475 g canned pineapple chunks in juice
- 1 tsp sesame seeds For garnish.
To Serve
- for serving egg fried rice or boiled rice
Instructions
Preparation
- Heat the oil in a wok or large frying pan until very hot.
- Place the egg in one shallow bowl and the cornflour in another. Mix the flour, salt, pepper, garlic salt, and paprika in a third bowl.
- Coat the chicken pieces by dredging them in cornflour, then dipping them into the egg, and finally rolling them in the seasoned flour.
Cooking Chicken
- Add the chicken to the hot wok and cook on high heat for 6-7 minutes, turning the chicken two or three times until well browned. Cook in batches if necessary.
- Remove the cooked chicken and place it in a bowl lined with kitchen towels.
Making the Sauce
- In another pan, heat 1 tbsp of vegetable oil over medium-to-high heat. Add the onions and peppers. Cook for 3 minutes until the onions become translucent.
- Add the garlic and ginger, cooking for another minute.
- Stir in the tomato ketchup, vinegar, dark brown sugar, and pineapple (including the juice). Bring to a boil, then reduce the heat and let it bubble for 3-5 minutes until slightly thickened.
- Add the crispy chicken to the sauce and toss gently to coat.
Serving
- Serve hot with boiled or fried rice and sprinkle sesame seeds on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.