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Sweet & Sour Chicken Cantonese Style Recipe

Name: Home Chinese Manchesters Sweet & Sour Chicken Cantonese Style Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs; 1 unit egg; 1 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 2 tbs cornstarch (for marinade); 1 tsp baking soda (optional, for tenderness); 1 tsp salt; 0.25 tsp white pepper; 0.5 cup all-purpose flour; 0.5 cup cornstarch (for coating); 0.5 tsp baking powder; 0.5 cup cold water; 2 cups neutral oil for frying (vegetable or canola); 0.5 cup granulated sugar; 0.25 cup white vinegar; 0.25 cup ketchup; 0.25 cup pineapple juice (from can or fresh); 1 tsp light soy sauce; 1 tbs cornstarch (for slurry); 2 tbs cold water (for slurry); 0.5 cup pineapple chunks (optional); 0.5 unit green bell pepper; 0.5 unit red bell pepper; 0.25 unit yellow onion; 2 cloves garlic cloves, minced; 1 tsp ginger, minced; 1 unit scallion (green part), thinly sliced; 0.5 tsp sesame oil; 0.25 tsp salt (to taste); 0.125 tsp white pepper (to taste)

Inspired by Home Chinese Manchester

Time55m

Serves3

Make Sweet & Sour Chicken Cantonese Style Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

1 unit Egg

1 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

2 tbs cornstarch (for marinade)

1 tsp baking soda (optional, for tenderness)

1 tsp Celtic sea salt

1/4 tsp White pepper

Coating & Frying

1/2 cup 00 bread flour

1/2 cup cornstarch (for coating)

1/2 tsp Baking powder

1/2 cup cold water

2 cups neutral oil for frying (vegetable or canola)

Sauce

1/2 cup granulated sugar

1/4 cup white vinegar

1/4 cup Ketchup

1/4 cup pineapple juice (from can or fresh)

1 tsp light soy sauce

1 tbs cornstarch (for slurry)

2 tbs cold water (for slurry)

1/2 cup pineapple chunks (optional)

Vegetables & Aromatics

1/2 unit green bell pepper

1/2 unit Red bell pepper

1/4 unit yellow onion

2 cloves Garlic cloves, minced

1 tsp Ginger, minced

1 unit scallion (green part), thinly sliced

Finishing & Seasoning

1/2 tsp Toasted sesame oil

1/4 tsp salt (to taste)

1/8 tsp white pepper (to taste)

Method

Chicken & Marinade

Prepare and marinate chicken

Trim excess fat and cut chicken thighs into 1.5-inch bite-sized pieces. In a bowl combine egg, 1 tbs light soy sauce, Shaoxing wine, 2 tbs cornstarch, baking soda (if using), 1 tsp salt and 1/4 tsp white pepper. Add the chicken pieces and mix thoroughly to coat. Marinate for 20–30 minutes in the refrigerator.

Coating & Frying

Make the batter

In a shallow bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Add 1/2 cup cold water and stir to a smooth batter; it should be thick but pourable — adjust with a tablespoon of water or flour as needed.

Heat oil

Pour about 2 cups neutral oil into a wok or deep skillet (enough for shallow frying) and heat over medium-high until it reaches 350°F (175°C) or a wooden chopstick inserted shows steady bubbling around it.

Coat and fry chicken

Drain excess marinade from chicken. Working in a single layer (do not overcrowd), dredge or toss chicken pieces in the batter to coat completely, letting excess drip off. Fry in batches for 3–4 minutes per batch until golden and cooked through. Remove to a paper towel-lined tray and let rest while you make the sauce. If you prefer a lighter fry, you may double-fry: cool briefly and fry again 1–2 minutes to crisp.

Sauce

Combine sauce ingredients

In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup white vinegar, 1/4 cup ketchup, 1/4 cup pineapple juice and 1 tsp light soy sauce until sugar dissolves.

Make slurry

In a separate small cup mix 1 tbs cornstarch with 2 tbs cold water to form a smooth slurry; set aside.

Cook aromatics and vegetables

Wipe out the wok leaving about 1–2 tsp oil. Heat over medium-high. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant. Add sliced onion and bell peppers and stir-fry 1–2 minutes — peppers should be bright and slightly tender but still crisp. Add pineapple chunks if using and stir to combine.

Finish sauce

Pour the combined sauce mixture into the wok with the vegetables and bring to a simmer. Stirring constantly, slowly pour in the cornstarch slurry. Allow sauce to thicken for 30–60 seconds until glossy and coat the back of a spoon. Taste and adjust seasoning with 1/4 tsp salt and 1/8 tsp white pepper; add sesame oil and stir.

Combine & Serve

Toss chicken with sauce

Add the fried chicken pieces to the wok and gently toss to coat thoroughly with the sweet-and-sour sauce and vegetables. Heat together 30–60 seconds so chicken is hot and sauce clings.

Plate and garnish

Transfer to a serving plate. Sprinkle sliced scallion over the top. Serve immediately with steamed rice.