Next level sweet & sour chicken served in a bowl

Next level sweet & sour chicken

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(5 ratings)

Prep: 30 mins Cook: 30 mins plus marinating

More effort

Serves 4

Get the best version of sweet and sour chicken with our ultimate recipe. You'll be rewarded with crisp, battered chicken in a sharp, sweet and fruity sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal518
  • fat18g
  • saturates4g
  • carbs57g
  • sugars30g
  • fibre3g
  • protein30g
  • salt3g
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Ingredients

  • 8 skinless, boneless chicken thighs, fat trimmed, sliced
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp Shaohsing rice wine or dry sherry
  • thumb-sized piece ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, finely grated
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g cornflour
  • ½ tsp Chinese five-spice powder
  • sunflower oil, for deep-frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • boiled rice, to serve

For the sauce

  • 5 tbsp Shaohsing rice wine or dry sherry
  • 150ml malt vinegar
  • 60g caster sugar
  • 2 garlic cloves, crushed
  • 2 tbsp tomato ketchup
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ chicken stock pot or stock cube
  • 1 red pepper, deseeded and roughly chopped
  • 1 red onion, roughly chopped
  • ½ small pineapple, chopped into chunks
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • large piece ginger, peeled and very thinly sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the toppings

  • small handful of coriander sprigs
  • 4 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp Sichuan peppercorns (optional)

Method

  1. Mix the chicken with the soy sauce, rice wine, ginger, garlic and a pinch of salt in a large bowl. Put in the fridge and leave to marinate for at least 1 hr or ideally overnight. Meanwhile, make the sauce. Tip the rice wine, vinegar and sugar into a saucepan with a pinch of salt and bring to the boil. Stir until the sugar has dissolved, then add the garlic and ketchup. Continue to cook for 10 mins until syrupy, then remove from the heat and set aside. To prepare the toppings, put the coriander and spring onion in a bowl of iced water to perk them up. Toast the peppercorns in a dry frying pan, if using, then crush using a pestle and mortar. Mix with 1 tbsp sea salt and set aside.

  2. Mix the beaten egg into the chicken mix, then stir in the cornflour and five-spice powder until the chicken is coated. Set aside. Pour the oil into a wok until it’s no more than a third full and heat to 170C, or heat a deep-fat fryer to the same temperature. If you don’t have a thermometer, drop a bit of the batter into the oil; when the batter sizzles and turns golden within 1 min, it’s ready. Fry the chicken in batches for 4-5 mins until golden and crisp, then drain on kitchen paper and keep warm in a low oven.

  3. Meanwhile, gently reheat the sauce and add the soy sauce, stock pot or cube, vegetables, pineapple and ginger. Simmer for 3 mins until the veg is slightly softened. Mix the chicken with the sauce and serve with the coriander and spring onions, salt and pepper mix and some rice on the side.

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