Sweet & Sour Chicken Recipe: A Chinese Chef's Secrets

Servings: 4
Total Time: 30 mins + marinade time
Calories: 250 kcal

Donal Skehan's sweet and sour chicken recipe is a delightful fusion of flavors, combining tender chicken pieces with a sticky, tangy sauce that has an acidic kick. It's a versatile dish that works equally well with pork or prawns, making it a favorite for those who enjoy experimenting in the kitchen.

This recipe reflects Donal's passion for accessible and flavorful cooking, inspired by his love for international cuisines and travel. As a globe-trotter, Donal often incorporates elements from different cultures into his recipes, creating dishes that resonate with a wide audience. His approach to food emphasizes community and the joy of sharing meals, building strong relationships through the universal language of food.

Ingredients

For the chicken:

• 4 free-range chicken breasts
• 1 tbsp of rice wine
• 1 tbsp of light soy sauce
• ½ teaspoon salt
• 1 green pepper, cut in 1 inch sqaures
• 1 red pepper, cut in 1 inch sqaures
• 6 spring onions, finely sliced
• 1 free-range egg, beaten
• 2 tbsp cornflour
• Sunflower oil for frying

For the sauce:

• 300ml of chicken stock
• 2 tbsp light soy sauce
• 1 tsp of salt
• 4 tbsp Chinese white rice vinegar
• 2 tbsp caster sugar
• 2 tbsp tomato puree
• 2 tsp cornflour
• 2 tsp water

Instructions

You'll Need

• 2 x mixing bowls
• Frying pan
• Saucepan
• Slotted spoon


• 1. Dice the chicken into 1 inch cubes. Combine with the rice wine and soy sauce in a bowl and leave to marinade for 20 minutes.

• 2. In a clean bowl, whisk together the egg and cornflour until evenly combined resulting in a smooth batter.

• 3. Coat each piece of chicken in the batter and then shallow fry in a frying pan filled with 2 inches of sunflower oil over a medium heat, until they are golden brown and cooked all the way through. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

• 4. For the sauce, in a medium sauce pan over a high heat, combine the chicken stock, soy sauce, salt, rice vinegar, caster sugar and tomato puree. When the mixture reaches the boil, lower the heat slightly and add in the peppers and spring onions. Cook for 4 minutes until the vegetables are tender. In a small glass or cup, mix together the cornflour and water and then add this to the sauce pan.

• 5. Add in the fried chicken and then mix through to heat. Serve while still hot with boiled rice.