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Sweet and Sour Chicken

Sweet and Sour Chicken

Sweet and Sour Chicken


8 oz. boneless and skinless chicken breast (cut into bite-size cubes)

1 tablespoon shaoxing wine (optional)

1 green bell pepper (seeds removed and cut into squares)

1 stalk scallion (cut into 2-inch lengths)

2 cloves garlic (finely chopped)

Oil for frying


4 tablespoons all-purpose flour

4 tablespoons corn starch

1/2 cup water

1/2 teaspoon baking soda/baking powder

Sweet and Sour Sauce:

3 tablespoons ketchup

3 tablespoons  hot sauce/chili sauce

1 teaspoon plum sauce

1/2 teaspoon Lea and Perrins Worcestershire sauce

1/4 teaspoon Chinese rice vinegar

1/2 teaspoon oyster sauce 3 tablespoons water

1/2 teaspoon corn starch

3 dashes white pepper powder

2 tablespoons oil


Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

Cook’s Note:

If you don’t have Lingham hot sauce, you can use other chili sauce or chili garlic sauce. If you use Sriracha, which is very spicy, you probably should tone it down to about 1/2 tablespoon or to taste.

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