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a piece of sweet and sour chicken held with chopsticks, with a plate or rice and sweet and sour chicken in the background
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4.89 from 9 votes

Sweet And Sour Chicken

A saucy Indo-chinese chicken main, made with crispy coated chicken stirred into a thick sweet and sour gravy.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese/Indo Chinese
Servings: 6 servings
Calories: 176kcal
Author: Wajiha

Ingredients

Chicken Marinade

  • 400 gm boneless chicken breast cut up in 1/2 inch cubes
  • 3 tbsp cornstarch
  • 1 pinch of baking soda see notes
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tsp black pepper powder
  • 3 tbsp vinegar
  • Oil as needed or frying or to grease for baking

Sweet 'n Sour Gravy

  • 3 cloves of garlic finely chopped
  • 1 White end of green onion sliced
  • 1/2 inch piece of ginger finely chopped
  • 3 tbsp Soy sauce
  • 2 tbsp Oyster Sauce
  • 1 tsp salt
  • 4 tbsp brown sugar
  • 3 tbsp Sriracha Sauce
  • 1/3 cup tomato paste
  • 5 tbsp Vinegar
  • 2 cups water
  • 2 tbsp cornstarch see notes
  • 1 cup bell peppers cut in 1/2 inch squares
  • 1/2 cup shallots cut in 1/2 inch squares
  • 1/2 a carrot thinly sliced
  • 2 tbsp vegetable oil
  • sesame seeds for garnish
  • chopped green onion for garnish

Instructions

  • In a bowl, add all the ingredients for the chicken marinade. Mix everything together and coat the chicken well. Set aside for 10 mins
  • Cook the chicken by frying or baking. To fry, add the chicken in hot vegetable oil and fry until golden brown. Remove from oil and set aside. Make sure to have a large enough frying pan so that the chicken pieces don't stick together. To bake, preheat the oven to 220°C (430 F). Grease a large baking tray and place your chicken pieces on to the tray, making sure the pieces don't touch. Spray with an oil spray and bake for 20 mins, flipping the chicken pieces after 10 mins. Set the baked/fried chicken aside
  • In a bowl, mix vinegar, soy sauce, oyster sauce, sriracha sauce and cornstarch. Set aside.
  • In a wok or a large deep pan, add oil, chopped garlic and ginger and sliced white end of the green onion. Saute at medium flame until the ginger garlic turns light golden brown.
  • Add a splash of water, tomato paste, brown sugar and salt. Stir for 2 mins to allow tomato paste to cook for a bit. Add more water if the paste splatters a lot.
  • Drop in all your vegetables and saute for another minute.
  • Add 2 cups of water and allow the the water to come to a boil.
  • After the water boil, add the cornstarch sauce mix and the fried/baked chicken.
  • Cook for another 2 to 3 minutes or until gravy thickens.
  • Turn off flame and sprinkle sesame seeds and green onions for garnish
  • Serve with fried rice.

Notes

  • You can use regular tomato ketchup instead of tomato paste
  • You can also add more cornstarch if you feel you need a thicker gravy.
  • You can prepare the chicken a day in advance and keep in the refrigerator and just bring it out on the day of assembly. Just give it 2 3 extra minutes to cook so that it heats up.
  • You can use any veggies that you like. Fruits like pineapple or apples both go very well in this recipe.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 20g | Protein: 18g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1834mg | Potassium: 521mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1035IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 1mg