Sweet and Sour Chicken Hong Kong Style or Cantonese Style is possibly one of the most popular dishes ordered from Chinese restaurants and takeaways. But often the sweet and sour sauce is so sweet that all you can taste is the sugar.
This recipe unlocks the secrets to making a sauce with real depth and flavour on top of the classic sweet/sour combination. The crunchy coating, the crisp chunks of peppers and onion really is mouth watering! Best of all, it's really easy to do and all the ingredients are readily available.
Served with a simple steamed or egg fried rice, it's obvious why this delicious, crispy dish is one of the most popular Chinese meal.
For 2 people you will need:
2 chicken breasts
1 tsp sesame oil
1 tsp light soy sauce
1 tsp sugar
1 egg
200g cornflour
A little water
A good pinch of salt and pepper
1-1.5 litres of cooking oil for deep frying
For the sweet and sour sauce you will need:
The juice from half a lemon
4 tbsp vinegar - malt or black
4 tbsp ketchup
4 tbsp sugar
1/2 green pepper
1/2 an onion
1cm cube of ginger, finely chopped
A small tin of pineapple cubes (optional)
1 tsp dark soy sauce
1tbsp cooking oil
1/2 tbsp cornflour mixed with 2 tbsp of water to thicken