Sweet and Sour Chicken


Sweet and Sour Chicken

About 800 g (1.5 lb) chicken breasts or chicken schnitzels

Ingredients for velveting:

1 lightly whisked egg white

½ teaspoon salt

1 teaspoon rice wine or sherry

1 tablespoon corn flour

2 tablespoons oil

1 liter boiling water


2 tablespoons oil

1 large onion

1 large red pepper

2 carrots

4 cloves of garlic crushed

1 chunk of fresh ginger (about 1 inch square) finely chopped – you can use ginger powder if you don’t have fresh, but fresh is recommended

1 cup frozen thin green beans

1 cup frozen corn

1 cup bean sprouts

1 cup shredded white cabbage

1 large can pineapple pieces (with juice)

1 tablespoon chicken soup powder

3 tablespoons soy sauce

2 tablespoons vinegar

2 tablespoons brown sugar

2 tablespoons tomato paste

A few drops of sesame oil

1 tablespoon corn flour

2 tablespoons chopped coriander

300 g egg noodles (optional)

How to do it

1. Velvet the chicken: Cut the chicken up into strips and marinade them in the lightly whisked egg white mixed with the salt, rice wine or sherry, 1 tablespoon corn flour and 1 tablespoon oil for half an hour in the fridge. In a large wok, bring 1 liter of water to the boil with 1 tablespoon of oil. Throw all the chicken in at once and stir. As soon as all the chicken turns white (about 1 minute), remove from heat, pour through a colander to drain and set aside. This will keep your chicken moist.

2. Cut the onion and pepper into bite sized chunks, slice the carrots finely or julienne them. Heat the oil in the wok and when it’s very hot, add the onions, carrot and peppers, and stir fry for a few minutes (until the carrots start to get tender).

3. Add the green beans, garlic and ginger, and stir fry for another few minutes until the beans are tender (add any other vegetables you choose except cabbage)

4. In a large measuring cup, add the soy sauce, vinegar, all the juice from the can of pineapple, brown sugar, soup powder, tomato paste and sesame oil. Mix together till blended. Add the corn flour and mix well until there are no lumps of corn flour. Add boiling water until you have about 2½ cups of liquid. Mix and add to the wok and stir. The sauce will start thickening.

Sauce added to the wok

5. Add the corn, chicken and some of the pineapple pieces (less than a cup). Allow the mixture to simmer for about 10 minutes. Add cabbage and sprouts right at the end and let wilt in the mixture. Add the chopped coriander.

6. (Optional) Make the noodles according to the directions on the package, making sure not to over cook them. When they are drained, add them to the wok and mix through well.

If you don’t add the noodles, serve with rice. Makes about 6 servings.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.