The perfect sweet and sour chicken

The perfect sweet and sour chicken

Based on 293 ratings
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Sandra Schumann

Sandra Schumann

Contributor

"Sweet and sour chicken lovers, rejoice! If you enjoy take-out food as much as we do, and need the same quality at home, this recipe has got your back. Originated in Chinese cantonese cuisine, sweet and sour chicken (Ku lo yuk 咕噜肉), has become one of the most popular dishes in our favorite Chinese restaurants all over the world. Use your wok or a deep frying pan for best results. Scallions and rice make perfect accompaniments, but why not go one step further and fry an egg on the side?"
Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
½
red bell pepper
½
yellow bell pepper
1 cloves
garlic
50 g
flour
¾ tsp
baking powder
15 g
starch
¼ tsp
salt
75 ml
water (cold)
1 tbsp
brown sugar
tbsp
ketchup
¾ tbsp
soy sauce
30 ml
apple cider vinegar
½ tbsp
sesame seed (for serving)

Utensils

knife, cutting board, bowl (large), whisk, wok, spatula, plate (large), paper towels, cooking spoon

Nutrition per serving

Cal685
Fat41 g
Protein31 g
Carb48 g
  • Step 1/3

    Trim and core bell peppers and slice into strips. Halve the onion and slice it into half moons. Mince garlic. Trim and peel the pineapple and cut it into pieces. Slice chicken into strips.
    • ½ red bell pepper
    • ½ yellow bell pepper
    • ½ onion
    • 1 cloves garlic
    • 100 g pineapples
    • 200 g chicken breasts
    • knife
    • cutting board

    Trim and core bell peppers and slice into strips. Halve the onion and slice it into half moons. Mince garlic. Trim and peel the pineapple and cut it into pieces. Slice chicken into strips.

  • Step 2/3

    To make the tempura batter, add flour, baking powder, starch, salt, a quarter of the sunflower oil, and water to a bowl. Whisk to combine. Add chicken and toss to coat. Heat remaining sunflower oil in a wok over 170°C/340°F, add chicken, and deep fry in batches until golden brown on both sides. Transfer fried chicken to a paper towel-lined plate to drain.
    • 50 g flour
    • ¾ tsp baking powder
    • 15 g starch
    • ¼ tsp salt
    • 65 ml sunflower oil
    • 75 ml water (cold)
    • bowl (large)
    • whisk
    • wok
    • spatula
    • plate (large)
    • paper towels

    To make the tempura batter, add flour, baking powder, starch, salt, a quarter of the sunflower oil, and water to a bowl. Whisk to combine. Add chicken and toss to coat. Heat remaining sunflower oil in a wok over 170°C/340°F, add chicken, and deep fry in batches until golden brown on both sides. Transfer fried chicken to a paper towel-lined plate to drain.

  • Step 3/3

    Drain most of the oil from the wok. Add onions and garlic and fry for approx. 30 sec. Add bell peppers and fry for approx. 1 min. Add pineapple and fry approx. 1 more min. Add brown sugar and let caramelize slightly. Add ketchup, soy sauce, and apple cider vinegar and let cook for approx. 4 min. Add chicken and toss well to combine. Before serving, sprinkle with sesame seeds. Serve sweet and sour chicken with rice and top with sliced scallions.
    • 1 tbsp brown sugar
    • tbsp ketchup
    • ¾ tbsp soy sauce
    • 30 ml apple cider vinegar
    • ½ tbsp sesame seed (for serving)
    • scallion (for serving)
    • rice (cooked, for serving)
    • cooking spoon

    Drain most of the oil from the wok. Add onions and garlic and fry for approx. 30 sec. Add bell peppers and fry for approx. 1 min. Add pineapple and fry approx. 1 more min. Add brown sugar and let caramelize slightly. Add ketchup, soy sauce, and apple cider vinegar and let cook for approx. 4 min. Add chicken and toss well to combine. Before serving, sprinkle with sesame seeds. Serve sweet and sour chicken with rice and top with sliced scallions.

  • Enjoy your meal!

    The perfect sweet and sour chicken
FAQ

This is a dish that is inspired by Ku lo yuk, the traditional Chinese dish commonly made with pork. The tangy sauce here envelops the chicken covered in tempura batter, fried with more vegetables in the pan to connect each flavor.

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