Sweet and Sour Chicken

Ingredients

• 120 ml (½ cup)bell pepper, any colour, cut into 2.5 cm cubes
• 120 ml (½ cup)pineapple
• ½ white onion, cut into 2.5 cm cubeswhite onion
• 454 g (1 lb)boneless chicken, dark or white meat, cut into 2.5 cm cubes
• 2 cloves (about 11 ml / ¾ tablespoon)garlic
• 1 slice (about 7.5 ml / ½ tablespoon)ginger
• ¼ onion (about 30 ml / 2 tablespoons)onion
• 30 ml (2 tablespoons)light soy sauce, or low-sodium soy sauce
• 7.5 ml (½ tablespoon)Shaoxing cooking wine
• 120 g (1 cup), divided in halfcornflour
• 60 ml (¼ cup)tomato paste
• 30 ml (2 tablespoons)oil
• 120 ml (½ cup)white vinegar
• 100 g (½ cup)white sugar
• 60 ml (¼ cup)water
• 30 ml (2 tablespoons)soy sauce
• 10 ml (2 teaspoons)cornflour
• 10 ml (2 teaspoons)cold water

Instructions

1. 1

   Prepare vegetables

   Cut ½ white onion and ½ cup bell pepper into 2.5 cm chunks and set them aside. If using fresh pineapple, peel and core it, then cut it into 2.5 cm chunks; if using tinned pineapple, drain it and cut rings into chunks if needed. Put the pineapple in a bowl and set it aside.

2. 2

   Marinate chicken

   Cut the chicken into 2.5 cm chunks and place it in a bowl. Grate the ginger, garlic and ¼ onion into the bowl; alternatively, chop them and blitz them in a food processor, adding the soy sauce and Shaoxing wine if needed to help make a paste. Add 2 tablespoons light soy sauce and ½ tablespoon Shaoxing cooking wine, mix thoroughly and leave to marinate for 1 hour.

3. 3

   Coat the chicken

   Separate the marinated chicken pieces so they are not clumped together. Toss them gently with half the cornflour until coated, then leave for 5 minutes, until the coating has absorbed the moisture and looks gummy. Put the remaining cornflour on a large plate and coat each piece individually.

4. 4

   Fry until crisp

   Heat the deep fryer to 180°C, or heat at least 2.5 cm of oil in a frying pan or shallow pot over medium heat. To check the oil in a pot, dip in a wooden chopstick or the back of a wooden spoon; bubbles indicate it is ready. Fry the chicken in batches if necessary for about 3 minutes, until crisp and browned. Lift it out for about 1 minute, then fry again for 30 seconds to 1 minute. Drain on a rack or absorbent paper and set aside.

5. 5

   Start the sauce

   Add 2 tablespoons oil to a clean frying pan and heat over medium. When hot, add ¼ cup tomato paste and toast for 1–2 minutes, until the oil turns orange. Add ½ cup white vinegar, ¼ cup water, ½ cup sugar and 2 tablespoons soy sauce, mix well and cook for 5 minutes.

6. 6

   Thicken the sauce

   In a small bowl, dissolve 2 teaspoons cornflour in 2 teaspoons cold water. Slowly pour this mixture into the sauce while stirring continuously to prevent lumps.

7. 7

   Add vegetables

   When the sauce has thickened, add the peppers, pineapple and onions and cook for 1 minute. Use a spatula to separate the onion chunks into smaller pieces.

8. 8

   Coat and serve

   Add the crispy chicken and stir-fry just until every piece is coated, no more than 30 seconds to 1 minute. Turn off the heat and serve.

What is sweet and sour chicken?

Sweet and sour chicken is a Chinese restaurant favourite, with many regional and restaurant-style versions. This Hong Kong-style take combines crisp chicken with pineapple and vegetables in a glossy sauce balanced between tangy vinegar and sweetness.

The coating is fried separately before it meets the sauce, while tomato paste gives the sauce its colour and savoury base. A brief final toss brings everything together without leaving the chicken sitting in liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 13g protein, 67g carbs, 16g fat.

The chicken contributes most of the protein, while the cornflour, sugar and rice served alongside provide much of the carbohydrate. The frying oil and the oil in the sauce account for much of the fat. For a more balanced plate, serve a moderate portion with plenty of rice and add extra vegetables on the side.

The aromatics and marinade

Fresh aromatics: Grated ginger, garlic and onion spread their flavour through the marinade and help season the chicken. A food processor can make them into a paste if you prefer not to grate them.

Soy and wine: Light soy sauce seasons the chicken, and Shaoxing wine adds another savoury note. The wine can be left out if you do not have it, as the recipe suggests.

Building the crisp coating

First coating: Tossing the chicken in half the cornflour lets it take up moisture from the marinade. The five-minute rest is important: the coating should look damp and gummy rather than powdery.

Second coating: Dipping the pieces individually into the remaining cornflour helps cover them evenly. Shake off loose excess so it does not fall into the frying oil.

Frying and checking doneness

First fry: Cook the chicken in uncrowded batches for about 3 minutes, until the outside is crisp and browned. The recipe does not specify a thermometer check, so make sure the pieces are cooked through before serving.

Second fry: Rest the chicken for about 1 minute, then fry it again for 30 seconds to 1 minute. This step refreshes the crisp coating before it is tossed with sauce.

Getting the sauce right

Tomato base: Toasting the tomato paste for 1–2 minutes, until the oil turns orange, gives it a more integrated flavour before the liquids go in. Cook the vinegar, water, sugar and soy sauce together for 5 minutes as directed.

Cornflour slurry: Mix the cornflour with cold water before adding it slowly to the pan. Keep stirring as you pour so it thickens smoothly without clumping.

Keep the final toss brief

Vegetables first: The peppers, pineapple and onion need only 1 minute in the thickened sauce. This short cooking time keeps the vegetables from becoming too soft.

Chicken last: Add the fried pieces only once the sauce and vegetables are ready. Toss just long enough to coat them, then take the pan off the heat to help preserve their crunch.

Serving ideas

Serve the chicken straight away with rice, as the recipe recommends. Plain steamed rice works well alongside the bold sauce, while the pineapple and peppers already bring fruit and vegetables to the plate.

Have the rice ready before the final toss, since the coated chicken is best served as soon as it is plated.

Recipe notes & tips

• Cut the chicken and vegetables into similar-sized chunks so they are easier to coat and cook evenly.
• Spread the marinated chicken out before adding cornflour to avoid pieces sticking together.
• Fry the chicken in batches if the pan is crowded, as crowded pieces can lose their crispness.
• Stir the cornflour slurry again just before pouring it into the sauce.
• Prepare the rice before adding the chicken to the sauce so you can serve the dish promptly.

Variations

• Use tinned pineapple: Drain it well before cutting the rings into chunks if needed.
• Skip the Shaoxing wine: Leave it out if you do not have any, as the recipe allows.
• Choose chicken meat: Use either boneless dark meat or boneless white meat, cut into chunks.
• Adjust the vegetables: Use any colour of bell pepper as specified in the recipe.
• Serve with rice: Spoon the saucy chicken over rice for a more substantial meal.

Common mistakes to avoid

• Crowding the pan: Fry in batches so the chicken can crisp rather than becoming crowded.
• Skipping the coating rest: Leave the first cornflour coating for 5 minutes so it absorbs the marinade and moisture.
• Adding slurry too quickly: Pour it in slowly while stirring constantly to help prevent lumps.
• Overcooking the vegetables: Keep them in the sauce for just 1 minute so they do not turn too soft.
• Leaving chicken in the sauce: Toss for no more than 30 seconds to 1 minute, then turn off the heat to limit sogginess.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in a frying pan until hot throughout; the chicken coating will soften after storage, so it will not be as crisp as when freshly made.

Frequently asked questions