AuthorHolisticJBSweet and sour chicken is fast becoming even more popular than its traditional pork cousin! And for good reason, it is a dish that you can serve quickly and easily, and it is delicious! It’s simplicity is a key factor for success. Simple fried chicken cubes that are coated in a crispy batter and then stir fried with a mouthwatering sweet and sour sauce.
Cut the chicken breast into bite-size cubes.
Place the chicken into a small bowl and add the Rice Wine.
Mix well and let marinate for 10-15 minutes.
While the chicken marinades, Mix the Sweet and Sour sauce in a small bowl and set aside.
Prepare the Batter.
Sift the flour, cornstarch and baking powder into a bowl and add the water.
Mix well and add the chicken to the batter mixture.
Heat up cooking oil in a wok.
Once the oil is hot deep fry the chicken cubes.
Don't overcrowd the oil, or it may cool down, you are better to cook the chicken in batches.
Transfer the fried chicken onto a plate with paper towels to soak up any excess oil.
Pour excess oil into another bowl, leaving around 2 tablespoons of oil in the wok.
Add the minced garlic and saute until fragrant. Add the sliced green capsicum and stir fry for 2 to 3 minutes.
Take the sweet and sour sauce you prepared earlier and add it to the wok. Bring it to the boil and simmer for 3-4 minutes. Now add the chicken pieces, tomatoes and chopped spring onion. Turn the ingredients so they are covered in the sauce. Serve immediately with steamed white rice.
Ingredients
Directions
Cut the chicken breast into bite-size cubes.
Place the chicken into a small bowl and add the Rice Wine.
Mix well and let marinate for 10-15 minutes.
While the chicken marinades, Mix the Sweet and Sour sauce in a small bowl and set aside.
Prepare the Batter.
Sift the flour, cornstarch and baking powder into a bowl and add the water.
Mix well and add the chicken to the batter mixture.
Heat up cooking oil in a wok.
Once the oil is hot deep fry the chicken cubes.
Don't overcrowd the oil, or it may cool down, you are better to cook the chicken in batches.
Transfer the fried chicken onto a plate with paper towels to soak up any excess oil.
Pour excess oil into another bowl, leaving around 2 tablespoons of oil in the wok.
Add the minced garlic and saute until fragrant. Add the sliced green capsicum and stir fry for 2 to 3 minutes.
Take the sweet and sour sauce you prepared earlier and add it to the wok. Bring it to the boil and simmer for 3-4 minutes. Now add the chicken pieces, tomatoes and chopped spring onion. Turn the ingredients so they are covered in the sauce. Serve immediately with steamed white rice.