Sweet and sour chicken is my go to meal when I want to do something nice on a Sunday. It’s simple enough to do in time for Sunday lunch, yet tasty and healthful without the colouring you normally get when you buy it at the restaurant. So, on this eventful Sunday past, I made a bit of sweet and sour chicken for my family. It’s already known by everyone, so I didn’t even have to ask how it tastes.
The first time I did this recipe using pork I really was worried about the taste since it looked nothing like the one served at Chinese restaurants. But, to my surprise it really tasted delicious; so much so that I couldn’t go back to buying it on the outside. I had to continue making it at home.
Sweet and Sour Chicken: A Twist On An Old Recipe
Now, you would realise that this sweet and sour chicken recipe is similar to the sweet and sour pork I did some time ago. All I did was substitute the pork for chicken and do a little twist with the marinade, but not too much. Having some experience using 5 spice powder and complete seasoning I decided to add these to the marinade for an extra oomph of flavour. And I must say it worked.
Here’s a tip when making the marinade. Try using some cherry brandy instead of the rice cooking wine. It will give you a sweeter, fruitier taste when the chicken is done. After doing the seafood stir fry, I saw the merits of cherry brandy. Now you have another use for it other than soaking fruits lol!!
Also, seeing that you use alcohol in the marinade you could also try our very own Vat 19 rum as well. I would like to try that variation one day, but for now I would keep it simple and use the cooking wine.
*Next thing you all say that I’m making you all drunk from my sweet and sour chicken lol!! hahaha 🙂 *
Anyhow, as I always say experiment, experiment, experiment, that’s the only way you would know if something works or not. After all, I believe food should be enjoyed because the time lasts for just a moment ….until the next meal. Here’s sweet and sour chicken. Enjoy!
Sweet and Sour Chicken
2 lbs. chicken, diced
1 tbsp. soy sauce
1 tbsp. rice cooking wine
1/2 cup vinegar
1/2 cup water
1/4 cup sugar
1 tbsp. peanut oil
2 tbsp. cornstarch + 3 tbsp. water (cornstarch mixture)
cornstarch for dredging
1- 20 oz. tin pineapple chunks
oil for deep frying
1 tsp. salt
1 tsp. 5 spice powder
1 tsp. complete seasoning
2 sprigs chive, chopped ( for garnish)
Wash diced chicken with lime and water. Drain.
Season with soy sauce, cooking wine, complete seasoning and 5 spice powder.
Marinate for at least 20 minutes.
Note: The longer the chicken marinates the better it will infuse the seasoning and taste better. If you can leave it overnight it would be best.
When ready, deep fry chicken for about 3 minutes or until golden brown.
Drain on paper towels.
Now for the Sweet and Sour Sauce
Place pot over medium flame and add peanut oil.
When hot add vinegar, water, sugar and 1 tsp salt. Stir and bring to a boil.
Add pineapple, and cornstarch mixed in 3 tbsp of water.
Allow to reduce until thick, stirring occasionally. Then add the chicken and mix well.
Remove from heat. Garnish with chopped chive (optional) Serve hot.
Well that’s it. A simple and easy sweet and sour chicken recipe.
Ah gone 🙂