Sweet and Sour Chicken

Unlike many sweet and sour dishes you get in the west where the mix is to sweet this is the original Canton recipe. This Chinese dish goes perfect along side any rice dish. I like to use a mixture of green and yellow bell peppers when making this dish.

4 chicken breast, boneless and skinless
1/4 teaspoon salt
1/2 teaspoon ground Szechuan peppercorn
1 tablespoon Chinese rice vinegar
1/4 cup flour
1 egg, beaten
sunflower oil, for frying

Sauce:
1 teaspoon sunflower oil
1 garlic clove, finely chopped
1 scallion, sliced
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon tomato paste
1/2 cup water

1. Cut chicken into bite sized cubes and place in a shallow dish. Add salt, peppercorns and 1 tablespoon rice vinegar. Marinate for at least 20 minutes.

2. In a 9-inch skillet on medium heat add oil to fry chicken pieces. Pour half of flour into chicken and dust well. Add egg coating chicken then dust with remaining flour. Careful place chicken into oil frying into golden and chicken is no longer pink. Remove from oil and place on a paper towel to drain.

3. To make the sauce heat the oil in a clean saute pan. Add garlic, scallion and peppers. Stir-fry for 30 seconds the add soy sauce, sugar, rice vinegar, tomato paste and water. Bring to a boil then add chicken pieces. Heat through and stir to mix.

Yields: 4 servings

7 Responses to Sweet and Sour Chicken

  • Anonymous says:

    OMG, this looks so delish and like it came out of a Chinese restaurants Kitchen. Yummm, I was craving some Chinese food today..:(

    Zelia

  • Umm Riyam says:

    Can I find szechuan peppercorns here in KSA? can I use regular black pepper instead?

    I really want to make this. It looks sooo yummy!

  • Noor says:

    Thanks so much ladies. My dh would have Asian daily if I would make it, lol. Zelia here in Riyadh we have a lot of Asians alhumdullah so we have everything to cook these things more so then even in the states.

    UmmRiyam, yes they do have them here but you can use plain pepper as well if you do not have them. I have before and it was just fine. You can find all these supplies at Carrefour here in Riyadh. I would say the rice vinegar is a must.

  • T.K says:

    this is making me extremely hungry at this time of the day while fasting! yummmm looks really good. I love sweet and sour chinese foods. great recipe. I also made chinese recently, just have not found the time to upload it yet on my blog. now you inspired me to post it soon!

  • Anonymous says:

    i TRIED this one the sweet sour chicken it looks the same as in the picture but i noticed some pieces didn’t stick with the fried flour and egg when i added them to the sauce …did i put them for a long time on the fire or what ????

    thanks a lot

  • Noor says:

    Do you mean that some of the fried shrimp coating came off of your shrimp before you added the sauce? You will fry your shrimp first and then cover everything in your sauce. The sauce will thicken after time due to the cornstarch but it should not be so long. This recipe is wrote exactly the way that works for me. Make sure your shrimp are not to wet before coating that could be why.

Leave a Reply

Your email address will not be published. Required fields are marked *