Sweet & Sour Chicken
A classic Cantonese-style sweet and sour chicken featuring crisp-fried chicken pieces tossed in a glossy sauce made with pineapple juice, ketchup and rice vinegar. Balanced, vibrant and comforting, with tender vegetables and bright acidity.
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Print PinServings: 4 Servings
Calories: 385kcal
Cost: £8.00
Equipment
- 1 Cutting Board & Cooks Knife
- 1 Bowl
- 1 Wok or Large Saute Pan
Ingredients
Chicken & Marinade
- 600 g Chicken Breast or thigh meat cut into 3cm pieces
- 10 ml Light Soy Sauce 2 tsp
- 10 ml Shaoxing Wine or Dry Sherry 2 tsp
- 1 each Egg beaten
- 30 g Cornflour 2 tbsp
- Fine White Pepper
- Vegetable oil for frying
Sweet & Sour Sauce
- 120 ml Pineapple Juice from tin ½ cup
- 60 ml Rice Vinegar ¼ cup
- 60 ml Tomato ketchup ¼ cup
- 40 g Caster Sugar 3 tbsp
- 10 ml Light Soy Sauce 2 tsp
- 10 ml Sesame Oil 2 tsp
- 15 g Cornflour 1 tbsp
- 30 ml Water 2 tbsp
Vegetables & Fruit
- 1 each Medium Onion, cut into wedges
- 1 each Green Pepper, cut into chunks
- 1 each Medium Carrot, thinly sliced on the bias
- 225 g Tinned Pineapple Chunks, drained reserve juice
Instructions
- Combine the chicken with soy sauce, Shaoxing wine, white pepper, egg and cornflour. Mix well until evenly coated and allow to marinate for 10–15 minutes.
- Heat vegetable oil in a wok or deep pan to 180°C. Fry the chicken in batches until golden and crisp, about 3–4 minutes. Remove and drain well. Set aside.
- In a bowl, whisk together all the sweet and sour sauce ingredients until smooth. Set aside.
- Heat 1 tablespoon of oil in a clean wok over medium-high heat. Add the onion and carrot and stir-fry for 1 minute.
- Add the green pepper and pineapple chunks and cook for a further 30 seconds.
- Pour in the prepared sauce and bring to a simmer, stirring continuously. The sauce should thicken to a glossy coating consistency.
- Return the fried chicken to the wok and toss quickly to coat evenly. Cook for 30–60 seconds until heated through.
- Remove from the heat and serve immediately.
Presentation
- Serve hot with steamed jasmine rice or fried rice. The sauce should lightly coat the ingredients rather than pool heavily on the plate.
Notes
The balance of vinegar and sugar is key — adjust slightly to taste, but avoid over-sweetening.
Using pineapple juice from the tin is essential for authenticity.
Chicken thigh gives a juicier result, while breast offers a cleaner texture.
For extra crispness, the chicken may be fried twice briefly before saucing.
Using pineapple juice from the tin is essential for authenticity.
Chicken thigh gives a juicier result, while breast offers a cleaner texture.
For extra crispness, the chicken may be fried twice briefly before saucing.
Nutrition
Calories: 385kcal | Carbohydrates: 43g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 617mg | Potassium: 876mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2870IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 1mg
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