A classic Chinese Stir Fry dish. While it is better to have pineapples, the dish does work without it, and hawker stalls typically don’t add pineapples due to cost.

Sweet and Sour Chicken

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 350 g chicken meat (deboned, skinless)
  • Marinade;
  • 1 Egg
  • 1 Tbsp Soy Sauce
  • 1 tsp Vinegar
  • 3 Tbsp Corn Starch
  • Stir frying;
  • 20 g Ginger (finely chopped)
  • 20 g Garlic (finely chopped)
  • 100 g Bell Peppers (diced)
  • 40 g Onion
  • Sauce (mix in bowl);
  • 4 Tbsp Ketchup
  • 3 Tbsp Vinegar
  • 2 tsp Oyster Sauce
  • 1 tsp Soy Sauce
  • 1 tsp Corn Starch
  • 2 Tbsp Sugar
  • 1/3 cup water
  • 3 Tbsp Cooking Oil
  1. Instructions
  2. Marinade chicken with soy sauce, vinegar and corn starch for 30 minutes.
  3. Prepare the sauce by mixing ketchup, vinegar, oyster sauce, soy sauce, sugar, water and corn starch.
  4. Heat 2 Tbsp of oil in a wok until really hot. Shallow fry chicken in batches until golden brown. (Alternatively you can deep fry all of it all at once but you’ll need more oil). Set aside to rest.
  5. In the same wok, add 1 Tbsp of oil on high heat. Stir fry ginger and garlic for 10 seconds then add the bell peppers and onions. Stir fry until soft. Next add the sauce, cook on low heat and cover with a lid for 2 minutes. Remove cover and cook until sauce thickens.
  6. Add the fried chicken and mix well. Serve hot.