Ingredients

  • Serves 4-6 people
  • 800 g chicken thigh (cubed) - substitute chicken with pork, prawns or fish

  • ¼ fresh pineapple - cut into large chunks (use canned cube pineapples instead and you won’t need to pre-cook the pineapples in brown sugar.)

  • 1 red bell pepper - cored & cut into large chunks

  • 1 green bell pepper - cored & cut into large chunks

  • ½ large onion - peeled & cut into chunks, layers separated

  • 5 spring onions - cut into 5 cm lengths

  • ½ cup rice flour

  • ½ cup tapioca flour

  • 1 tsp ginger (grated)

  • 1 tsp garlic (minced)

  • 2 tbsp brown sugar

  • 3 tbsp tomato ketchup

  • 1 tbsp tomato paste

  • 1 tbsp oyster sauce

  • 2 tbsp plum sauce

  • 2-3 tsp rice vinegar

  • 1 tbsp honey

  • 1 ½ tsp cornstarch

  • 100 ml water

  • ½ tsp ground white pepper

  • vegetable oil - for frying

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Recipe Courtesy of
Asian Food Network

Sweet and Sour Chicken

A simple, yet classic Cantonese dish, the caramelized pineapples complement the fried chicken, with generous chunks of peppers providing an added bite.
  • Easy
  • 10 min
  • 15 min
  • 10 min
  • 4 steps
  • 21 Ingredients
  • Easy
  • 4 steps
  • 21 Ingredients
  • 10 min
  • 15 min
  • 10 min

Instructions

  1. Make sweet & sour sauce

    • In a small mixing bowl, stir together tomato paste, ketchup, 1 tbsp oyster sauce, 2 tbsp plum sauce, 2 - 3 tsp vinegar, garlic, 1 tbsp honey, ginger, 1/2 tsp white pepper, 1 1/2 tsp cornstarch and 100 ml water to make the sweet and sour sauce.
    • Set sauce aside.


  2. Cook pineapples

    • In a pan on medium heat, add 2 tbsp brown sugar.
    • Add pineapple chunks when the brown sugar starts to melt (feel free to add a little bit of water if it gets too thick).
    • Stir-fry for 30 seconds and mix well. 
    • Remove pineapples and set aside.
    • Add sweet and sour sauce into the same pan and mix well for 1 minute. 
    • When slightly reduced, remove and set aside.
    Cook pineapples


  3. Coat and deep fry chicken

    • In a mixing bowl, add rice flour and tapioca flour, and mix well
    • Add cubed chicken and mix well to coat evenly.
    • Deep fry chicken by adding cubed chicken to a pot on high heat, half filled with vegetable oil. 
    • When chicken pieces turn golden/ light brown, remove the chicken.
    • Set aside on a paper towel to drain excess oil.
    • Reserve oil for next step.


  4. Cook sweet & sour chicken

    • In a pan on high heat, add 2 tbsp vegetable oil from frying the chicken.
    • When hot, add onion, red & green bell peppers and stir-fry for a minute.
    • Pour in the sweet and sour sauce and bring to a boil.
    • Cook until thickened, for less than 1 minute, then toss the pineapples and fried chicken back in.
    • Stir well and mix evenly.
    • Add the spring onions, and immediately take it off the heat once they start to wilt.
    Cook sweet & sour chicken


Plate and Serve!

Add cucumber to provide a little more crunch to the dish

Plate and Serve!

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Ingredients
  • Serves 4-6 people
  • 800 g chicken thigh (cubed) - substitute chicken with pork, prawns or fish

  • ¼ fresh pineapple - cut into large chunks (use canned cube pineapples instead and you won’t need to pre-cook the pineapples in brown sugar.)

  • 1 red bell pepper - cored & cut into large chunks

  • 1 green bell pepper - cored & cut into large chunks

  • ½ large onion - peeled & cut into chunks, layers separated

  • 5 spring onions - cut into 5 cm lengths

  • ½ cup rice flour

  • ½ cup tapioca flour

  • 1 tsp ginger (grated)

  • 1 tsp garlic (minced)

  • 2 tbsp brown sugar

  • 3 tbsp tomato ketchup

  • 1 tbsp tomato paste

  • 1 tbsp oyster sauce

  • 2 tbsp plum sauce

  • 2-3 tsp rice vinegar

  • 1 tbsp honey

  • 1 ½ tsp cornstarch

  • 100 ml water

  • ½ tsp ground white pepper

  • vegetable oil - for frying

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