The chicken pieces are coated in a light crispy batter that makes the chicken even tastier. What is Cantonese sweet and sour chicken?Ĭantonese sweet and sour chicken is a popular dish made with chicken, vegetables, and a sweet and sour sauce. Give it a try next time you’re in the mood for Chinese food – I guarantee you won’t be disappointed! Not into sweet and sour? Try my Chicken Chow Mein recipe. Plus, you can control the amount of sugar in the sauce, so it’s not overly sweet like some sweet and sour sauces can be. This homemade version is even better than takeout and is pretty simple to make. But why settle for takeaway when you can easily make your own sweet and sour chicken at home? And ever since then, it’s been one of my favourite meals to order when eating out. The combination of sweet and sour sauce with tender chicken and crispy vegetables was irresistible. I remember the first time I had sweet and sour chicken from a Chinese restaurant.
Stir the chicken and veggies to redistribute the sauce and serve immediately with steamed rice.Sweet and Sour Chicken Hong Kong Takeaway Style Stir in the sauce and simmer for 6-8 minutes. Add the chicken and lightly brown on all sides.Īfter the chicken is done, transfer the pieces to a paper towel-lined plate.Īdd the bell peppers to the skillet and cook for 4-5 minutes until they start to soften.Īdd the chicken, pineapple and green onions. When you add a drop of water to the oil and it sputters, the oil is ready. Heat the oil in a large skillet over medium-high heat. Coat the chicken pieces in the cornstarch and then in the egg mixture. Put the cornstarch and beaten eggs in separate bowls. Set aside.Ĭhop the bell peppers and slice the green onions.ĭice the chicken into bite-sized pieces. Combine all the sauce ingredients in a bowl. Fun, flavorful, colorful and a universal favorite, your family and friends will love it! This sweet and sour chicken is sure to rival your favorite Chinese takeout. While it’s not a step you have to take, I highly recommend it. The chicken is battered and fried before adding it to the sauce which produces not only an exquisite crust but leaves the interior of the chicken perfectly white and moist. Another thing you’re going to love is the texture of the chicken. This dish is easy to make and the flavor is downright fabulous. But rest assured, even if if you only use white vinegar in this sweet and sour chicken it’s going to taste amazing! It’s fabulous in vinegar-based salad dressings (and a must in Swabian potato salad). You can also purchase Essig Essenz on Amazon. Though you won’t find it in grocery stores in the United States, it’s actually fairly popular among Asian Americans and consequently you can find it in some well-stocked Asian grocery stores. I like to supplement white vinegar with a few dashes of a German vinegar called Essig Essenz, which is a super concentrated vinegar with a great flavor and you only need a tiny bit of it. That’s the way my mom made it for our family and it was always a favorite.Īn important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.” The proper balance is essential.Ĭider and balsamic vinegar aren’t quite strong enough, use the strongest vinegar you have. There are many variations of it and for this recipe we combine the slightly spicy flavor of bell pepper with the sweetness of pineapple, a fabulous combination. Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple.
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