Sweet & Sour Chicken


Lol recently one of my friends who is a hard core non vegetarian was going through this blog and found that I have hardly posted anything of his interest! Sorry Pradeep…!! This chicken dish item is for you. And I promise that I will post more in the non-veg category!

Well, the original recipe that I found was made with pork as the main ingredient. Since I am more of a chicken fan, I decided to substitute pork with chicken and result was simply lovely. The mantra is use the meat you love the most :)..So here’s the Sweet & Sour Chicken recipe just for you!

Boneless chicken – 250 gms
Brandy or whisky – 2 tsp
Egg – 1 No., beaten
All purpose (Refined) flour – 3 tbsp
Oil for frying
Salt and pepper for seasoning
Spring onion – green part – finely chopped

For Sauce you need

Small onion – 1 no. (diced)
Small carrot – 1 No. (diced)
Small green capsicum (bell pepper) – ½ , cored, seeded and diced
Soy sauce – 1 tbsp
Sugar – 3 tbsp
Tomato puree – 1 tbsp
Stock or plain water – 3-4 tbsp
Cornflour – 1 tbsp dissolved in 1.5 tbsp of water

  1. Cut chicken into cubes and place it in a dish with salt, pepper and brandy. Let it marinate for 20 minutes.
  2. Beat egg in a bowl and tip in the marinated chicken cubes and coat well
  3. Sprinkle refined flour over the chicken cubes until they well coated
  4. Deep fry the chicken cubes in about 3-4 batches for about 2-3 minutes stirring gently to separate the pieces.
  5. Remove with a slotted spoon on absorbent paper to drain the excess oil
  6. Reheat the oil unil hot and return the chicken to the wok for another minute until they are golden brown. Transfer the meat from the wok to absorbent towel using a slotted spoon.
  7. For the sauce, heat oil in a wok and add all vegetables. Stir fry for about a minute or so.
  8. Add seasonings and tomato puree with stock or water.
  9. Add cornflour paste after a minute and bring it to boil and then let it thicken.
  10. Add the chicken and blend well so that each piece is well coated with the sauce.
  11. Garnish with spring onion.
  12. Serve sweet & sour chicken hot with rice or noodles.

Liked it? Please do let me know…!

Till next time……happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

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