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Sweet and Sour Chicken served with rice
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Sweet and Sour Chicken Recipe

No more takeaways! You can prepare this in 30, cook in 30 minutes.
Course Main Course
Cuisine American, Chinese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 Servings
Calories 221kcal

Ingredients

Chicken and coating

  • 4 chicken breasts no skin, no bone
  • 1 ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 egg whites medium
  • 1 teaspoon baking powder
  • 4 tablespoons corn starch
  • 4 tablespoons flour
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • sunflower oil for frying

Vegetables

  • 1 onion large
  • 1 red pepper
  • 1 green pepper
  • 3 garlic cloves
  • 25 grams ginger

Sauce

  • 1 pineapple canned 227 grams (drained 137 grams)
  • 2 tablespoon soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dark brown sugar
  • 150 grams ketchup
  • 1 pinch dry chilli flakes
  • freshly ground black pepper to taste

Instructions

  • Start with cutting the vegetables. Take out the seeds and the white parts of the peppers and cut into cubes. Cube the onions into similar sizes. Mince the garlic and the fresh ginger.
  • Cut the chicken breasts diagonally into 3 cm (1 inch) cubes. Use a sharp knife and make clean cuts.
  • Prepare a batter with egg yolks, baking powder, starch, flour, salt, black pepper, water and olive oil. Add in the chicken cubes. Mix well to coat chicken with the batter. If the batter becomes too thick add more water and/or olive oil.
  • Deep fry the chicken in sunflower oil heated to 150°Celsius (300° F) for about 2-3 minutes or until they start floating on the top.
  • When the chicken starts floating on the top, remove from the oil on to a dish covered with paper towels.
  • When the oil reaches 150°Celsius (300° F) again, fry the chicken for the second time. This time 30 seconds or until the chicken is golden brown. Again remove from the oil and place it on paper towels to get rid of excess oil.
  • Meanwhile, start cooking the vegetables.
  • Saute the veggies in a wok or large skillet until they change colour. Do not overcook, a little crunchiness will be nice to have.
  • Add the soy sauce, ketchup, chopped pineapples, pineapple juice, white wine vinegar, dark brown sugar, dry chilli flakes and pepper to taste.
  • Toss in the fried chicken and mix until the chicken is well coated with the juices.
  • Taste and adjust spices if necessary.
  • Serve immediately.

Notes

For frying use an oil with high heat tolerance. I used sunflower oil and often use olive oil.
Make sure not to overcrowd the frying pot. This might cause the chicken cubes to get stuck to each other. Plus the heat of the oil might decrease and this will cause the chicken batter to soak in more oil.