Sweet And Sour Chicken

Sweet and Sour Chicken (Serves 2)

Equipment Required

• Sharp chef’s knife

• Cutting board

• Mixing bowls (2–3)

• Medium saucepan (for sauce)

• Wok or large frying pan

• Slotted spoon or tongs

• Deep saucepan or deep frying pan (for shallow/deep frying)

• Kitchen thermometer (recommended, optional)

• Paper towels

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Preparation Time

• 15 minutes

Cooking Time

• 20 minutes

Total Time

• 35 minutes

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Ingredients

Chicken

• 300 g boneless, skinless chicken thigh (preferred) or breast

• 1 egg

• 40 g cornflour (cornstarch)

• 2 tablespoons plain flour

• ½ teaspoon salt

• ¼ teaspoon white pepper

• Oil for frying (vegetable or peanut)

Vegetables

• ½ red bell pepper, chopped into 2 cm pieces

• ½ green bell pepper, chopped

• 1 small onion, cut into chunks

• Optional: 80 g pineapple chunks (fresh or canned, drained)

Sweet and Sour Sauce

• 3 tablespoons ketchup

• 2 tablespoons rice vinegar (or white vinegar)

• 2 tablespoons sugar

• 1 tablespoon light soy sauce

• 120 ml water

• 1 teaspoon cornflour mixed with 1 tablespoon water (slurry)

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Method

1. Prepare the Chicken

Cut the chicken into bite-size pieces (approximately 3 cm). Place in a bowl and season with salt and white pepper. Add the egg and mix until the chicken is coated.

Add the cornflour and plain flour and mix until a thick, sticky batter forms around the chicken. Set aside for 5 minutes to hydrate the coating.

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2. Make the Sauce

In a small saucepan, combine ketchup, vinegar, sugar, soy sauce and water. Bring to a gentle simmer over medium heat.

Stir in the cornflour slurry and cook for 1–2 minutes until glossy and thickened. Remove from heat and set aside.

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3. Fry the Chicken

Heat oil in a deep pan to 170–175°C. Fry the chicken in batches for 4–5 minutes until golden and crisp. Remove and drain on paper towels.

For extra crispness, increase oil temperature to 185°C and briefly refry the chicken for 30–45 seconds. Drain again.

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4. Stir-Fry and Combine

Heat a clean wok or frying pan over high heat with 1 tablespoon oil. Add onion and bell peppers. Stir-fry for 1–2 minutes until just tender but still crisp.

Add pineapple if using, then return the fried chicken to the pan.

Pour over the sweet and sour sauce and toss quickly over high heat until the chicken is evenly coated and glossy, about 30–60 seconds.

Serve immediately.

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Nutritional Information (Approximate, per serving)

• Energy: 540–580 kcal

• Protein: 32–35 g

• Fat: 26–30 g

• Carbohydrates: 45–50 g

• Sugars: 22–25 g

• Fibre: 3–4 g

• Sodium: 900–1,100 mg

(Values vary depending on oil absorption and sugar level.)

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Technical Notes

• Chicken thigh is preferred for juiciness and tolerance to high heat.

• Double-frying improves crispness and prevents sogginess once sauced.

• Sauce should be balanced—adjust vinegar or sugar slightly to taste, but avoid overpowering acidity.