Chinese Sweet & Sour Chicken
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • For the marinade
  • 1 large egg white
  • 1 tablespoon cornflour
  • 1 ½ tablespoons dry sherry
  • 1 teaspoon salt
  • 700g (1 ½ lbs) chicken breast cut into 2.5cm (1 inch) cubes
  • Oil for deep frying
  • 65g ( ½ cup) cornflour
  • For the sauce
  • 500ml (2 cups) Chinese Chicken Stock or shop bought chicken stock
  • 1 tablespoon Chinese hot sauce
  • 55g (¼ cup) caster sugar
  • 70ml (¼ cup) cider vinegar
  • 70ml (¼ cup) pineapple juice
  • Juice of two oranges
  • Juice of two lemons
  • 3 tablespoon dark soy sauce
  • Salt to taste
  • 3 tablespoons dark sesame oil
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped ginger
  • 5 spring onions – roughly chopped
  • 1 fat red chilli pepper – thinly sliced
  • 1 red capsicum (bell pepper) cut into 2.5cm (1 inch) squares
  • 1 green capsicum (bell pepper) cut into 2.5cm (1 inch) squares
  • 1 medium onion cut and divided into 2.5cm (1 inch) squares
  • 1 tablespoon cornflour mixed well with about two tablespoon water or cold stock
  1. Start by whisking the egg white, cornflour, sherry and salt together until it is creamy smooth.
  2. Coat the chicken with this marinade and allow to marinate for 24 hours.
  3. When ready to cook, heat about 10cm (4 inches) of rapeseed oil in a large wok. The oil is ready when a piece of spring onion sizzles quickly when you toss it in the oil.
  4. Working in batches, remove as much of the marinade from the chicken pieces as you can and then roll them in the cornflour. Shake to discard any excess flour.
  5. Slowly lower each piece of chicken into the oil and fry for about two minutes. The chicken should be 80% to 90% cooked but still pink in the middle.
  6. Transfer the chicken pieces from the oil to paper kitchen towels to soak up the excess oil.
  7. Mix the sauce ingredients together.
  8. All of this and the vegetable preparation can be done a day in advance if you are pressed for time.
  9. Now heat the sesame oil over high heat in a wok and add the garlic, ginger, chillies and spring onions. Let these sizzle in the hot oil while stirring continuously.
  10. After about two minutes, add the capsicum and onion pieces and fry for a further couple of minutes.
  11. Pour in the sauce and bring to a rolling simmer and then add the par-cooked chicken pieces.
  12. Stir in the cornflour mixture and stir. This will bring a nice shine to the sauce.
  13. When the chicken is cooked through, check for seasoning, adding salt if necessary and serve. This goes so well with plain white rice.
Recipe by Recipes For Indian Restaurant Style Cooking | at