Ingredients
- 500 grams chicken fillets (or thighs), cut into 3cm pieces
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ½ cup flour
- oil for deep frying
Sweet and Sour Sauce
- ½ cup brown sugar
- 2 tablespoons tomato sauce (ketchup)
- 1 tablespoon soy sauce
- 3 tablespoons white vinegar
- ½ cup pineapple juice
- 2 teaspoons cornflour
- ⅛ white onion, cut into pieces
- 1 small carrot, sliced
- ½ capsicum, cut into pieces
Instructions
- For the sauce: Place brown sugar, ketchup, soy sauce, vinegar and pineapple juice into a saucepan and place over a medium heat. Simmer for 2-3 minutes, until sugar dissolves.
- Combine the corn flour with 2 tablespoons of water in a small bowl and then add to the sauce mixture and stir through. Remove from the heat and add the pineapple, carrot and capsicum. Set aside.
- In a large bowl, combine the chicken pieces with the soy sauce and pepper. Add the flour and toss until each pieces is lightly coated in flour.
- Add about 4 cm of oil to a large, deep saucepan over high heat. Heat the oil to approximately 175 °C. Cook the chicken in batches for approximately 2-3 minutes, until cooked through and golden. Drain on paper towel.
- Reheat the sauce mixture over a low heat. Transfer the cooked chicken to a large bowl and pour over the heated sauce. Toss to combine and serve hot.
Looking for a dish that effortlessly combines savory and sweet with a perfect tang? This Sweet and Sour Chicken recipe is the answer. It’s a beloved classic that harmonizes the sweetness of brown sugar and pineapple juice with the tang of vinegar and the richness of soy sauce. Whether for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your kitchen.
Preparing the Sweet and Sour Sauce
The heart of this dish lies in its delicious sauce. To start, gather your ingredients: ½ cup of brown sugar, 2 tablespoons of tomato sauce (ketchup), 1 tablespoon of soy sauce, 3 tablespoons of white vinegar, and ½ cup of pineapple juice. Place these into a saucepan over medium heat, allowing the mixture to simmer for 2-3 minutes until the sugar dissolves completely. Next, combine 2 teaspoons of corn flour with 2 tablespoons of water in a small bowl and add this to the sauce mixture, stirring through to thicken.
Once done, remove from the heat and add chopped pieces of ⅛ white onion, a small carrot, and ½ capsicum. These vegetables not only add color but also a fresh crunch to the sauce. Set this aside as you prepare the chicken.
Perfectly Fried Chicken
For the chicken, use either fillets or thighs, cut into 3cm pieces. In a large bowl, mix the chicken pieces with 1 tablespoon of soy sauce and ½ teaspoon of white pepper to season.
Then, add ½ cup of flour, ensuring each piece is lightly coated. This step is crucial for achieving a crispy exterior. Heat about 4 cm of oil in a large, deep saucepan to approximately 175°C. Fry the chicken in batches for about 2-3 minutes each, until they turn golden brown and are cooked through.
Drain the fried chicken on paper towels to remove excess oil.
Bringing It All Together
With the chicken cooked to perfection and the sauce ready, it’s time to combine the two. Reheat the sauce mixture over low heat, ensuring it’s warm but not boiling. Transfer the cooked chicken to a large bowl and pour the heated sauce over it. Toss gently to coat each piece of chicken thoroughly with the tangy sweet and sour sauce. Serve hot, and enjoy the burst of flavors in every bite.
When it comes to serving, this dish pairs wonderfully with steamed jasmine rice or fried rice to soak up the flavorful sauce. For a complete meal, consider serving it alongside a simple vegetable stir-fry or a fresh green salad. Garnish with chopped spring onions or sesame seeds for an extra touch of flavor and presentation.
Relish the vibrant flavors and satisfying textures in every mouthful of this delectable Sweet and Sour Chicken, making each bite a delightful experience.
