I’ve been working on this recipe for quite some time as I wanted to get it just right, not only for you guys but for myself too! This is because I absolutely adore Sweet & Sour Crispy Chicken.
I used to be quite a fussy eater growing up and my parents would often struggle to take me to restaurants because I’d find it difficult to choose something I’d actually enjoy and want to eat.
Somehow the Sweet & Sour Crispy Chicken was put in front of me and from that moment on I knew that I’d always love this dish.
So today I bring it to you, I have experimented with a number of different batters and ingredients just to find the one that replicates an authentic Chinese restaurant experience, and now you can enjoy it in the comfort of your home, at a fraction of the cost, any time you like!
I hope you enjoy it as much as I did!
- The Sauce
- 6 tablespoons Chilli Sauce
- 2 teaspoons Plum Sauce
- 6 tablespoons Tomato Ketchup
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Rice Vinegar
- 1 teaspoon Oyster Sauce
- 1 teaspoon Cornflour
- 6 tablespoons Cold Water
- Small pinch of Ground White Pepper
- 4 tablespoons Sunflower Oil
- 300g Chicken Thighs (cut into similar sized chunks)
- Salt & Freshly Ground Pepper
- 2 Egg Whites
- ½ teaspoon Salt
- 5 tablespoons Cornflour
- Sunflower Oil (enough to half-fill a saucepan)
- 2 Garlic Cloves (crushed)
- 1 Red Pepper (cut into squares)
- 1 Red Onion (diced)
- 3 Spring Onions (chopped)
- Pineapple Chunks
Serve with: Basmati Rice
- Start by adding all of the sauce ingredients into a small bowl, mix well with a fork then set aside for now.
- Season the chicken with salt & pepper then place into a large enough bowl.
- In a separate bowl mix together the egg whites with the salt then pour the combined mixture into the chicken bowl and leave to one-side.
- Place a large heavy-based saucepan on a medium-high heat and add enough oil so that the pan is half-full (do not add anymore than this for safety purposes).
- As the oil is heating up, toss each chicken piece into the cornflour bowl and then place on a large enough plate whilst waiting for the oil to heat up.
- To check the oil is hot enough place a small amount of the cornflour into the pan and if it immediately sizzles to the top the oil is hot enough.
- Carefully place each chicken piece into the hot oil using a slotted spoon. So that the temperature of the oil does not continue to rise, reduce the heat setting slightly.
- Cook the chicken for 10-12 minutes then remove onto a plate using a slotted spoon covered with kitchen roll to remove the excess oil. At this point begin cooking the rice.
- Meanwhile heat a large casserole dish with some olive oil on a medium-high heat and once the pan is hot add the red pepper for a few minutes then add the red onion and spring onions. Fry for 5 minutes or until softened.
- Add the crispy chicken and pineapple chunks to the casserole dish along with the sweet and sour sauce.
- Mix the ingredients well for a few minutes so that the sauce coats each chicken piece fully.