This easy sweet and sour chicken recipe is just what you need to replace takeout Chinese! It is just as delicious and can be made in 30 minutes!
This dish can be served as dinner or lunch. It is normally served with white rice, egg fried rice or noodles. If you want a healthier option then serve sweet and sour chicken with vegetables.
Table of Contents
Ingredients:
To recreate this take out classic you will need:
- Fresh chicken fillets – Use fresh chicken fillets for this recipe. If you are taking them out of the freezer then make sure you defrost them.
- Eggs, plain flour, and cornflour – You will need these three ingredients to make the notorious crispy, golden coat of the chicken.
- Ketchup – I use Heinz ketchup for this recipe because it is my favorite. You can use any other ketchup of your choice.
- Mixed Bell pepper – To add a burst of freshness to this dish add red, yellow, and green mixed bell peppers.
- Vinegar – Vinegar is what gives this recipe it’s notorious tangy flavour. Malted vinegar is usually used for this recipe.
- Onions, garlic, and ginger – These ingredients will lift the flavour of this dish. I prefer to use fresh onions, garlic and ginger.
Top Tips
- Make sure you season the plain flour with enough salt, powdered garlic, and paprika. If you don’t the chicken will taste bland.
- Don’t forget to add 2 tablespoons to the eggs to make the egg wash.
- Taste this recipe as you go along and adjust the seasoning as necessary.
Sweet and Sour Chicken Recipe
This sweet and sour recipe is Hong Kong style so each chicken chunk has a golden crispy crust.
First, you will need to prepare the cornflour, plain flour, and eggs. Start by adding 2 eggs and 2 tbsp of water to a medium sized bowl. Whisk the eggs and set aside. Then, add ¼ cup of cornflour to another medium sized bowl and set aside. Finally, add ¼ cup of plain flour, salt to taste, 1-2 tsp of paprika and ½ a tsp of garlic seasoning to a bowl, stir and set aside.
Next chop three chicken fillets into equal sized chunks. Then, dip each chunk into, the cornflour, egg, and then the flour.
Heat a splash of vegetable oil in a saucepan and cook the chicken chunks on each side for 5-7 minutes or until golden and done. Remove the chicken chunks from the pan and leave the chicken chunks to soak up excess oil on a paper towel.
Heat the same pan and add more oil if necessary. Add chopped onions, ½-1 tbsp of fresh ginger, 2 tsp of chopped garlic and cook for a few minutes. Pour in one cup of ketchup, 2 tbsp of malt vinegar, 3 tbsp of brown sugar and stir. Bring the mixture to a boil.
Finally, add the chicken chunks, and chopped red, yellow and green bell peppers to the sauce and stir. Leave to simmer for 5-7 minutes and serve. Option to sprinkle toasted sesame seeds on top.
Storage
Refrigerate the sweet and sour chicken and store it in an air tight container for 3-4 days.
Related Posts
- Jumbo Chinese Vegetable Spring Rolls
- Singapore Rice Noodles Recipe
- Beef and Green Pepper with Black Bean Sauce From Chinese Recipes For All
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Stay connected and follow me for more recipes on Facebook, Pinterest, and Instagram for all of my latest recipes!
Sweet and Sour Chicken Recipe
Ingredients
- 3 chicken fillets
- 2 eggs
- 1/4 cup of plain flour
- 1/4 cup cornflour
- Salt to taste
- 1 cup of ketchup
- 3 tbsp of brown sugar
- 1/2 onion chopped
- 1 tbsp of fresh ginger
- 2 tsp of chopped ginger
- 2 tbsp of malt vinegar
- Sesame seeds
- Vegetable oil
- 1/2 tsp of paprika
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
Instructions
- Add 2 eggs and 2 tbsp of water to a medium-sized bowl. Whisk the eggs and set aside. Then, add ¼ cup of cornflour to another medium-sized bowl and set aside. Finally, add ¼ cup of plain flour, salt to taste, 1-2 tsp of paprika and ½ a tsp of garlic seasoning to a bowl, stir and set aside.
- Next chop three chicken fillets into equal-sized chunks. Then, dip each chunk into, the cornflour, egg, and then the flour.
- Now, heat a splash of vegetable oil in a saucepan and cook the chicken chunks on each side for 5-7 minutes or until golden and done. Remove the chicken chunks from the pan and leave the chicken chunks to soak up excess oil on a paper towel.
- Heat the same pan and add more oil if necessary. Add chopped onions, ½-1 tbsp of fresh ginger, 2 tsp of chopped garlic, and cook for a few minutes. Pour in one cup of ketchup, 2 tbsp of malt vinegar, 3 tbsp of brown sugar, and stir. Bring the mixture to a boil.
- Then, add the chicken chunks, and bell peppers to the sauce and stir. Leave to simmer for 5-7 minutes and serve. Option to sprinkle toasted sesame seeds on top.
DON’T FORGET TO PIN THE SWEET AND SOUR CHICKEN RECIPE! 🙂
Leave a Reply