Sweet and sour chicken is definitely my all-time favorite Chinese dish. I just love making this at home whenever I get the chance. I have to be honest and say that preparing this can get a little time consuming when you have to deep fry those chicken bits (although this is a great way to get over your fear of deep frying) but none the less the end result is very rewarding.
The lovely deep fried bite size chicken bits just lightly coated in the rich sweet and sour sauce is absolutely heavenly with a big bowl of steamed white rice. I love using boneless chicken thighs, simple because I find it has more flavor and the meat stays tender and moist. But feel free to substitute this for white meat chicken.
If you’re making this dish a head of time, do not coat the chicken with the sauce right away or it will get a little soggy.
Sweet and Sour Chicken
8 boneless and skinless chicken thighs (cut in bite size)
Salt and pepper
1/2 cup all-purpose flour
1/4 cup corn starch
3/4 cup water
Vegetable oil for frying
Marinate the bite size chicken with some salt and pepper.
Combine the flour, corn starch and water to make a thick batter. Drop the chicken pieces into the batter and mix until the chicken is well coated. Shake off excess batter before frying.
Heat up the oil in the wok on medium high heat and deep fry the batter coated chicken until it is golden. Remove chicken and drain on paper towel. Drain excess oil and reserved 1 tablespoon for the sauce.
Sweet and Sour Sauce
1/3 cup ketchup
2 tablespoon plum sauce
1/4 teaspoon rice wine vinegar
3 tablespoon sugar
1/4 cup water or chicken stock
1 teaspoon corn starch
1 small clove of garlic (minced)
1 small shallot (chopped)
1 small green or red bell pepper (clean and cut into squares)
1/2 cup fresh pineapple (cut in cubes)
1/3 cup cucumber (peeled and cut in cubes)
In a small bowl, mix together the ketchup, plum sauce, rice wine vinegar, sugar, water or chicken stock and corn starch and then set aside.
Next, heat the wok with a tablespoon of reserved oil. Drop in the garlic, shallots and the bell pepper. Stir fry for a minute and then add the sauce mixture and bring it up to a boil until it thickens. Then add in the fried chicken, pineapple and cucumber and continue to stir fry. Serve it immediately with steamed white rice or egg fried rice.