If you love Chinese food, then this is Hong Kong-style sweet and sour chicken is definitely the recipe for you. Master this dish with the use of a wok pan!
- 60ml (4 tbsp) tomato sauce
- 45ml (3 tbsp) white vinegar
- 60ml (4 tbsp) sugar
- 150ml (¼ pt) chicken stock
- 10ml (2 tsp) corn flour
- 600g (1½lbs) chicken breasts, sliced into strips
- 2 eggs, whisked
- 90g (3oz) cornflour
- Salt and pepper, for seasoning
- Oil, for frying
- 30ml (2 tbsp) vegetable oil
- ½ pineapple, peeled, stalk removed and cut into bite-sized pieces
- 1 large onion, peeled and cut into bite-sized pieces
- 1 red pepper, washed, peeled and cut into bite-sized pieces
- 1 green pepper, washed, peeled and cut into bite-sized pieces
- First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
- Heat the oil in the wok on a high heat.
- Dip the chicken pieces in the egg then dredge in the cornflour.
- Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
- Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
- Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.
- Serve immediately with steamed rice.
- You can use prawns or pork instead of chicken in this recipe.
- Category: Main
- Cuisine: Chinese
- Serving Size: 1 serving
- Calories: 587
- Sugar: 19.1 g
- Sodium: 367 mg
- Fat: 24.8 g
- Saturated Fat: 5.7 g
- Carbohydrates: 41.5 g
- Fiber: 4 g
- Protein: 49.2 g
- Cholesterol: 215 mg