This is a very delicious chicken dish, although not traditional Chinese, is popular in Western countries. Through my observation, it is rather typical for non-Chinese to order sweet and sour chicken with egg fried rice in a Chinese restaurant and more so at a Takeaway. Guess who is a fan. So being the ‘best girlfriend’ as quoted by M that very Saturday for being his personal shopping assistant, I decided to top it up with his favourite sweet and sour chicken; deep-fried battered chicken coated with sweet and sour sauce.
Sweet and sour chicken
Normally, I would avoid deep frying at home but since it was a date night in with M, it has to be proper cooking from start to finish. No shortcuts. Although the hot oil spit all over my arms and me swearing gracefully at it, it was a very good effort. M being all manly, offered to do the shallow frying for me halfway through. The pain was well worth it, as the results were fantastic. I got a rave review from my favourite guinea pig.
“OOOooHhhh MY GOD!! This is like orgy in the mouth!”
I probably would not describe it as orgasmic but it was very delicious indeed. I cooked enough for four and we ate portions for three. M ate like a dragon. Ironic he would say, as I am usually the one with the dragon appetite. As for that little portion of leftover chicken, M suggested…
“Sweet and sour chicken for breakfast?!”
Recipe: Sweet and Sour Chicken
Adapted from Rasa Malaysia’s Bee Yinn
- 540g skinless chicken fillet (cubed)
- 2 green bell peppers
- 4 cloves garlic
- 3 shallots
- 200g pineapple
- Oil for frying
For the Batter:
- 4 tbs plain flour
- 4 tbs corn flour
- 1 tsp baking powder
- 1/2 cup water
For the Sweet and Sour Sauce:
- 6 tbs tomato ketchup
- 1 tbs Sriracha Hot Chilli Sauce
- 1 tbs honey
- 2 tsp plum sauce
- 1 tsp Lea & Perrins Worcestershire sauce
- 1/2 tsp Chinese rice vinegar
- 1 tsp oyster sauce
- 3 tbs water
- 1 tsp corn starch
- 3 dashes white pepper powder
- 2 tbs oil
- Mix ingredients for the sauce in a bowl and set aside.
- Cube the chicken fillet and coat them in the mixed batter.
- Heat the oil in a wok. Deep fry the battered chicken and place them on a plate with kitchen towel to drain access oil.
- Pour out the oil from deep frying and leave 2 tablespoons of the oil in the wok.
- Fry the shallots and garlic until fragrant, add in the bell pepper and pineapple.
- Pour in the sweet and sour sauce and let boil.
- Toss the chicken quickly to coat them with the sauce.
- Serve and decorate it with some parsley leaves if you have some.
- You can use other chilli sauce or omit it if you like. I had only Sriracha when I was preparing this.
- Make sure the sauce is just enough to coat the chicken. It should not swim in too much sauce.