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Sweet and Sour Chicken
Sweet-and-sour chicken pairs crisp-coated chicken with pineapple, peppers and a glossy vinegar-tomato sauce. The sauce should be tangy as well as sweet. Crispness lasts longest when chicken and sauce are combined immediately before serving.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Pat evenly cut chicken pieces dry before coating. Pineapple juice and ketchup both contribute sweetness, so measure them alongside the sugar. Keep the finishing cornflour slurry separate from the flour used on the chicken.
Fry chicken in batches to a 74°C centre and drain on a rack. Cook vegetables briefly so they keep some bite, then simmer and thicken the sauce. Toss cooked chicken through only when all other components are ready.
Soggy coating usually reflects early saucing or low frying heat. A thick jelly-like sauce needs a little water and gentler reduction. If too sweet, add vinegar incrementally to a test spoonful before adjusting the whole pan.
About This Recipe
Sweet-and-sour chicken pairs crisp-coated chicken with pineapple, peppers and a glossy vinegar-tomato sauce. The sauce should be tangy as well as sweet. Crispness lasts longest when chicken and sauce are combined immediately before serving.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Deep frying pan
- ✓ Oil thermometer
- ✓ Wok
- ✓ Rack
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Coat the chicken: Season the chicken, mix it with beaten egg and toss in cornflour until the pieces are dry and evenly covered.
- Mix the sauce: Whisk ketchup, rice vinegar, sugar, soy sauce and pineapple juice until smooth.
- Fry until crisp: Shallow-fry the chicken in batches at about 175°C until pale golden and cooked through; drain on a rack rather than paper.
- Cook the vegetables: Remove most of the oil, then stir-fry onion and peppers for two minutes so they remain bright and crisp.
- Thicken the sauce: Add pineapple and the prepared sauce, bring to a simmer and stir in only enough cornflour slurry to lightly coat a spoon.
- Combine at the last moment: Toss the hot chicken through the sauce just before serving, ensuring it reaches 75°C without losing all of its crust.
Chef Notes & Tips
Keep fried chicken and sauce separate until service; early mixing softens the coating.
Ingredient choices: Pat evenly cut chicken pieces dry before coating. Pineapple juice and ketchup both contribute sweetness, so measure them alongside the sugar. Keep the finishing cornflour slurry separate from the flour used on the chicken.
Cooking control: Fry chicken in batches to a 74°C centre and drain on a rack. Cook vegetables briefly so they keep some bite, then simmer and thicken the sauce. Toss cooked chicken through only when all other components are ready.
If something goes wrong: Soggy coating usually reflects early saucing or low frying heat. A thick jelly-like sauce needs a little water and gentler reduction. If too sweet, add vinegar incrementally to a test spoonful before adjusting the whole pan.
Ingredient Substitutions
- ↔ Chicken breast → boneless chicken thigh
- ↔ Pineapple juice → orange juice for a different citrus profile
- ↔ Shallow-fried chicken → oven-baked coated chicken for a lighter finish
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve promptly with plain rice prepared separately. Distribute pineapple and peppers with the chicken instead of leaving them in the bottom of the pan.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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