Sweet And Sour Chicken Recipe

Chinese food is amongst the Asian’s most loved. For some reason, my experience with it is very limited. That is why it has been a pleasure to discover it bit by bit in my own kitchen. I have decided to start my exploration with cooking sweet and sour chickenSweet And Sour Chicken Recipe

Sweet And Sour Chicken Recipe

This recipe is a great way to start training your skills in cooking Chinese food. It is an easy recipe that will not take you too much time. It does have quite a lot of ingredients but I am sure that you already have the majority of the condiments in your kitchen. 

The sweet and sour chicken will be a delicious lunch or dinner that you can cook up in few minutes and store extra portions for another day. 

If you want more delicious ideas on what to put on your plate, have a look at our Pad Thai Recipe.  Read our article on 9 Meal Prep Recipe Ideas. For more food inspirations look at the menus created by our Private Chefs

Are you too busy to cook your weekly meals? Order this meal with ChefXChange Meal Delivery service. you can order 3 or 5 meals every week. The choice of meals changes weekly, so you will never get bored of your lunches. What is more, your meals are prepared by our Profesional chefs and that is why they are not only fresh and delicious but also made from best-handpicked ingredients.  

Print Recipe
Sweet and sour chicken
A Chinese classic that is a perfect lunch option. Recipe adapted from bbc.co.uk/food
sweet and sour chicken
Course Dinner
Cuisine Chinese
Prep Time 10
Cook Time 15
Servings
Ingredients
Course Dinner
Cuisine Chinese
Prep Time 10
Cook Time 15
Servings
Ingredients
sweet and sour chicken
Instructions
  1. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
  2. Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into 7-9 even pieces (depending on size).
  3. Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
  4. Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4-5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
  5. Stir in the cornflour and pineapple solution mixture and cook for 30-60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.
Share this Recipe