One of the most popular dishes when picking from a Chinese takeaway menu, Sweet and Sour Chicken is a traditional Chinese recipe that is not as hard as you might think to make yourself.
This tasty recipe balances crispy chicken with a sticky, delicious sauce. Throw in any vegetables you like (we recommend pineapple and pepper) and serve alongside sauce or even noodles.
Sweet and Sour Chicken recipe from School of Wok
Prep Time: 10 minutes
Cook Time: 13 minutes
Serves 4
You will need:
300g chicken thighs / belly pork / pork shoulder steaks
1 egg
1 large bowl seasoned corn flour
The Marinade
Salt to taste
Pepper to taste
Sesame oil
½ teaspoon sugar
Light Soy sauce
The Sauce
4 tablespoons tomato ketchup
4 tablespoons vinegar
4 tablespoons sugar
Dark soy sauce
Optional Vegetables
1 onion
2 tomatoes
1 tin of pineapple
1 green pepper
Instructions
- Cut the meat into large dices roughly 2cm3 and place in a large prep bowl.
- Marinade in the sesame oil, sugar, light soy sauce and salt & pepper.
- Add the egg to the marinated meat and mix well.
- Add the seasoned cornflour and massage into the meat until each piece of meat separates. Continue to add flour until a dry ‘dusty white' consistency is reached.
- If using any of the optional vegetables, cut into large dices and place in separate prep bowls.
- Mix the tomato ketchup, vinegar and sugar and a dash of dark soy sauce in a small prep bowl.
- Deep fry the marinated meat at 170°C until golden brown (roughly 6-7 minutes).
- Remove and strain of any excess oil on some kitchen towel.
- On a separate hob heat 1 tbsp vegetable oil in a wok - high heat.
- Add any optional vegetables, turn the heat down to medium heat and stir-fry for 2 minutes.
- Immediately add the sauce mixture.
- Once the sauce starts to boil, throw the meat into the wok and give it one big stir before taking the wok off the heat.
- Serve immediately on a large plate / sizzling dish