If there’s a side dish that’s universally beloved, it must be sweet and sour chicken. Who could resist crispy battered juicy chicken pieces tossed in an appetizing sweet sticky sauce with crunchy vegetables? As my husband, nieces and nephews would say, “One plate of rice is not enough!”
Chances are, you have probably eaten sweet and sour chicken in a Chinese restaurant. Have you considered making it at home though?
It’s super easy, cost-effective and best of all, the whole dish comes together in one wok. I don’t know about you, but I love any recipe that involve minimal washing-up!
While my recipe instructions are very detailed, I want to highlight certain “controversial” steps you won’t find in other sweet and sour chicken recipes. I guarantee though, these will save you time AND elevate your dish 🙂
Skip the salt and egg in marinating chicken
In preparing the fried chicken, most recipes call for salt to season the meat and the addition of an egg to prepare for the battering stage. The salt adds saltiness (duh) while the egg hydrates the chicken so that the cornflour sticks during battering.
I find the use of egg so messy. #lazycook
As a short cut, I thought I’d try using soya sauce instead. I found out that it worked and I can even eliminate the egg. That’s because the soya sauce adds savouriness and its liquid state moisturises the chicken, enabling the cornflour to stick easily to the meat before frying.
The unusual ingredient that’s the secret to my perfect sweet and sour chicken sauce
Achieving the perfect balance of tangy, sweet and savoury is, hands-down, the trickiest part of the process.
I had to experiment many times before I cracked the formula: canned pineapple juice, oyster sauce, light soya sauce, vinegar and … drum roll…Thai sweet chilli sauce.
Huh? No tomato ketchup?
Stay with me. I used tomato ketchup too in the past, but one day I ran out of it when I had a particular craving for sweet and sour chicken. Staring at my fridge, I saw the bottle of Thai sweet chilli sauce – which I practically dip EVERYTHING in because its sweet, sour and mildly spicy properties makes it so versatile. Would this work as a substitute?
Only one way to find out. The outcome turned out even better than I imagined. The Thai sweet chilli sauce added amazing complexity as well as a mild spicy kick that brightened up the sauce. Maybe we can call this the “adult” version of sweet and sour chicken? 🤓
Choose vegetables that add colour and texture
As the sauce is already a flavour bomb, choose mild-flavoured vegetables that add colour and texture. The vibrant colours is what makes sweet and sour chicken distinct, and as they say, you feast with your eyes first. Yellow pineapples, red tomatoes, bell peppers, and big onions are classical options.
Happy cooking! I’m confident this adult version of sweet and sour chicken will have your guests begging for more 🙂
If you like distinct, authentic Asian flavours, try out my turmeric braised chicken
Sweet and Sour Chicken, The Adult Version
Equipment
- Wok and spatula
- Small whisk
- Mixing bowl for sauce
- Mixing bowl for chicken
- Plate
Ingredients
- 150g chicken thigh, skinless
- 2 tsp light soya sauce
- 1/4 tsp white pepper
- sufficient cornflour to coat chicken
Vegetables
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 small tomato, cut into 6 wedges
- 6-8 canned pineapple chunks
- 1/4 yellow onion, sliced
- 2 cloves garlic, roughly chopped
Sauce
- 2 tbsp canned pineapple juice
- 2 tbsp oyster sauce
- 2 tbsp Thai sweet chilli sauce
- 1 tbsp light soya sauce
- 1 tbsp plain distilled vinegar
- 1/4 cup water
Instructions
- Cut chicken thigh into roughly 1 1/2 cm size chunks. Mix with light soya sauce and white pepper. Set aside to marinate for 10 minutes (Notes 1).
- Prepare your vegetables. For the bell peppers, you may cut them into bite-size pieces but different shapes to give the dish a visual appeal. Cut tomato into six wedges. Slice the yellow onion and separate the layers. Canned pineapple chunks usually come cut into bite-size wedges already.
- Prepare the sauce. Mix together all the sauce ingredients in a bowl using a whisk until well-combined (Notes 2).
- Time to fry the chicken! Pour cornflour onto a plate and spread it out semi-evenly. Roll your marinated chicken pieces in the cornflour, one at a time. Shake off any excess flour and set aside for frying. (Notes 3)
- Heat up 1/2 cup of oil in your wok. To test if oil is hot enough, drop a bit of cornflour mixture into it. If oil starts to fizz, it's hot enough for frying.
- Now, gently place the cornflour-coated chicken into the hot oil, one piece at a time. Fry 3-4 minutes or until golden. Set chicken aside.
- Reserve about 1 tbsp oil in the wok. Turn stove to medium heat. Add chopped garlic and vegetables to the wok. Toss constantly to prevent burning the garlic.
- When you notice the vegetables softening (a sign that they are cooked), add sauce ingredients.
- Turn stove to low heat and let the sauce simmer until it thickens. Taste for seasoning. Add salt and sugar as necessary. You can also add more water if the sauce is too thick.
- Finally, add in the fried chicken and toss just long enough to coat the chicken pieces with the sauce (Notes 4). Dish up, and make sure you have plenty of white rice to go with your delicious sweet and sour chicken.
Notes
- 10 minutes is enough to season the chicken because the accompanying sauce is a flavour bomb already.
- You don't need to add any salt and sugar while mixing the sauce. That should be done at the last stage of cooking when you taste for final seasoning.
- Most recipes ask you to pour the flour into the mixing bowl together with the chicken but I find this very messy and you also end up wasting more flour as the liquids from the chicken and the flour clump together.
- You don't want the chicken to sit in the sauce for too long over the stove, because that will soften the batter - and nobody likes soggy chicken!
- You can purchase Thai sweet chilli sauce at any good Asian grocer. My go-to brand is Maepranom.