Sweet and Sour Chicken

The apartment was a dreaded 15 minute walk from the restaurant, and there were days when I wished I could grow wings and be there already! I was salivating and could almost taste the chicken, the warm sauce drenched pineapple crushing to release it’s sweet and slightly tangy juices. And the scent of freshly cooked basmati rice!!!! Ohhh, I am getting hungry now just thinking of their sweet and sour chicken!!!

For a student on a meager budget i was at the point of gladly relinquishing that 17 CHF (NO! this is not cheap for one serving of rice and few pieces of chicken on sauce! Okay, perhaps i should rephrase so as not to make it seem unworthy; though some would debate it so). But it was Montreux, Switzerland, and the restaurant was a few steps away from the 5 star Montreux Fairmont palace so what would you expect?

“I loose track of all else save for trying to silence that growling ‘beast’ with food.” 

I tried in vain to forget the bulk of assignments pending at my desk. But when hunger kicks in- i lose track of all else save for trying to silence that growling ‘beast’ with food. 

“Sparing a glance or two in between breaths to watch the snow fall as tourists and neighbours alike went about unaware of my intrusion in their lives.”

Now sitting on the window bench, enveloped in the thickest blanket i could find to fight off the unflinching winter cold. I hurriedly chowed down my hard earned bowl of sweet and sour chicken. Sparing a glance or two in between breaths to watch the snow fall as tourists and neighbours alike went about unaware of my intrusion in their lives.

A few years down the line with melancholic recollections of my food hunt escapades to whichever asian restaurant could satiate my unwavering need for sweet and sour chicken. I thought it’s about time to give restaurants the boot and make my own. So here we are …

How to Make Sweet and Sour Chicken – Tips

As you make the sauce with the measurements below, taste and add water (a tablespoon at a time) if it is too sweet or thick. Add apple cider vinegar 1/4 tsp at a time for more of that tangy kick but remember a little makes a huge difference.

Do not over-fry the chicken as it will become tough and will then require more sauce to soften it

Storage

The sauce will keep for a few weeks refrigerated in an airtight container

If you have floured fried chicken but don’t want to cook the whole lot. Refrigerate them in a closed tin for no more than a day or two as it will toughen up over time.

Sweet and Sour Chicken Alternatives

This chicken recipe can be a bit heavy so if you want a somewhat lighter version you can skip flouring and deep frying the chicken. And instead, do a quick stir fry with onions and pepper followed by a light drizzle of the sweet and sour sauce.  

Please give the sweet and sour chicken recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Other Chicken Recipe YOU Might Also Love

Tender Chipotle Chicken Thighs

Chicken thighs marinated in smoky spices, oven-roasted, and tucked into pitta bread with crunchy iceberg lettuce, red onion, and a creamy smoky sauce.

Print Recipe

Sweet and sour chicken

(+15 rating, 3 votes)

Loading...

Main: Dinner/Lunch – Asian

By My food memoirs – Serves: 3

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes

Diced chicken, lightly coated with egg and corn starch then deep fried and sauteed in a sweet and tangy sauce with onions and sweet red bell peppers.

Ingredients

• FOR THE SAUCE
• 2 tbsp plus 1/2 tsp apple cider vinegar
• 1 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp cornstarch (10g)
• 100ml cold water
• 4 tbsp light brown soft sugar (70g)
• FOR THE CHICKEN
• 300g diced chicken breast
• 1 medium egg
• 1 cup of cornstarch for coating the chicken
• 2 cups of frying oil
• 3 tbsp diced white onions
• 3 tbsp diced red bell pepper (deseeded)
• 3 tbsp diced yellow bell pepper (deseeded)
• 2 tbsp sunflower oil
• 3 tbsp diced ripe pineapple- canned or fresh (optional)

Instructions

1

Dice the onions, bell pepper to equal sizes. The chicken should be diced into equal bite-sized pieces

PREPARE THE SAUCE

2

In a small bowl or cup stir the cornstarch with the water (make sure there are no lumps of flour)

3

Measure the vinegar, soy sauce, ketchup, and sugar into a saucepan and whisk until combined

4

Set the saucepan over high heat and wait for it to start bubbling (keep stirring) 1-2 minutes

5

Stir the cornstarch mixture, then while constantly whisking the sauce (to avoid lumps) slowly pour in the cornstarch mixture and leave on the stove for about 30 seconds to a minute then remove the sauce from the fire.

PREPARE THE CHICKEN

6

Prepare a bowl with 1 cup of cornstarch

7

Use a frying pan with good depth to heat up the oil, you may use a fryer if you have one

8

Put the chicken into a bowl and add in the egg, stir to combine.

9

Now coat the chicken pieces in the cornstarch and set them aside on a kitchen paper towel in case the oil is not yet ready.

10

Fry for about 5 minutes constantly separating and stirring for even cooking. Do not overfry the chicken, take them out when they are slightly golden

11

Put the chicken on a kitchen paper towel to drain off excess oil then wrap it in foil to maintain moistness as you sauté the vegetables.

12

Heat 2 tbsp of sunflower oil in a wok or wide non-stick frying pan over medium-high heat and sauté the onions for roughly 2 minutes, add in the pepper and chicken to heat up - another 2 minutes. The aim is to have the pepper maintain its firmness so do not overcook it

13

Pour in the sauce, reduce the heat to low, and leave to simmer for 2-3 minutes covered- remember to stir occasionally. If using pineapple, add them in now.

14

And there you have it! Tasty sweet and sour chicken on a bed of fluffy basmati rice-served!!! hahahaha I know how cheesy that sounds- but I couldn’t help myself, ENJOY!