Authentic Cantonese Sweet and Sour Chicken | Lovefoodies (2024)

Come and see how to make it just like in the restaurants! Come and see how to make it just like in the restaurants! Recipe for how to make plus the delicious sweet and sour sauce

Authentic Cantonese Sweet and Sour Chicken is a delicious Chinese recipe and great for any occasion whether it's a weekday dinner or a lovely dinner party with family and friends.

The trick with making any Chinese food and it's guaranteed success is to prepare everything beforehand.

You need to get all your ingredients together, chopped, diced, marinated, sauces prepared in little bowls, absolutely everything that belongs in a recipe must be at hand when you fire your wok up to inferno temperatures!

The idea is to cook everything very quickly, on a high heat, so that all the juices, natural vitamins and minerals are sealed for maximum flavour and goodness.

Not only are flavors and nutrients important in Chinese cooking, but texture also carries high importance.

We've got a lovely selection of Chinese recipes.

Or you could simply serve this with some delicious Garlic Fried Rice. It's a very quick and easy recipe and so popular!

So lets go on a foodie heaven journey and explore this wonderful authentic Cantonese Sweet and Sour Chicken dish.

It will delight all that try it and amaze your friends with how authentically you can cook this dish!

There are a few processes that need to be done to make this dish so we've broken it down into making the sauce, coating the chicken, cooking the chicken and then bringing it all together.

Just follow the steps and enjoy your dinner!

Instructions

The main thing we need to do is get everything ready before we start cooking.

You will get a bit messy when preparing the chicken, but if you've got a cloth and hot soapy water then you have no need to worry!

Preparing the meat

1. Cut the chicken breasts into bite-size pieces, about half the length of your thumb.

2. In a bowl, add all the marinade ingredients EXCEPT the beaten egg white.

Keep this in a separate bowl for now as we will use this for 'velveting' the chicken to give it a lovely soft texture and bite.

3. Add the meat to the marinade and leave for 20 minutes.

Prepare the vegetables

Get a plate ready to put all your prepared vegetables on.

1. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide / long.

2. The onion, cut into quarters or eighths, and separate each layer so they will cook evenly.

3. The spring onions / scallions, chop into little ½ cm pieces and keep separate from the rest of your vegetables.

4. The ginger, peel (I just scrape the skin off with a knife) and chop finely.

Prepare the sauce

1. Add all the ingredients EXCEPT the hot water into a measuring jug. Mix well so the cornflour has combined.

2. Add the hot water to make up the liquid mixture to total 1 pint or 1 ½ cups or 0.6 quart. (see photo below)

3. Transfer the mixture to a saucepan and bring to a simmer.

The sauce will thicken as the starch cooks, and you will notice a change in colour to a deeper orange/red.

Make sure you keep stirring to avoid any lumps.

4. When thick enough (consistency of yogurt) turn off the heat. As the cornstarch thickens and cooks, the sauce will turn a deeper reddy orange.

NOTE:You will need to taste the sauce for the right amount of sugar or vinegar.

Some prefer a sharper tasting sauce, and some sweet, so add more sugar or vinegar to suit your preference.

The measurements I have given are a rough guide for you.

Coat the chicken

This is the coating method, so this is where things could get a bit messy!
You need 2 shallow dishes and a flat plate or baking tray.

1. Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg white. Use your fingers!

2. Put the 2 beaten eggs and the 1 egg yolk left over from the chicken marinade in a shallow dish and beat lightly.

3. In another shallow dish weigh out the cornstarch /cornflour (500g / 4 cups)

4. Heavily cover a baking tray or large dish with cornflour or flour. (this will be used to put the chicken pieces on, once they are coated.

5. Now you need to set up a mini production line, egg dish, then flour dish, then the plate/baking tray. (see photo below).

6. Coat the pieces of chicken in egg,

then in the flour, pushing the flour all over, making sure it sticks to the meat.

Repeat egg & flour coat one more time then place on the plate/baking tray, making sure not to overlap the chicken on the plate.

Make sure your plate is well floured otherwise the meat will stick to the plate and all your coating will come off!

Cooking the meat

1. Heat the oil. Test the temperature by putting a little bit of the flour in. If it sizzles to the top, it's hot enough.

2. Place the pieces of chicken in the oil, turn after a few minutes or when light golden brown, and do the same on the other side.

Remove onto kitchen paper when done (see below photos).

Take care not to overlap the chicken pieces in the tray.

You may have to cook the chicken in batches if you are using a small pan.

Bringing the recipe together

This process will only take 5-10 minutes so start it just before you are ready to eat.

You don't want this dish to sit around too long as the chicken will lose its crispiness.

1. Heat up the sauce from earlier until starting to bubble, stir to avoid lumps.

2. Add 1 tablespoon vegetable oil to your wok and heat on a high temperature.

3. Add ginger and mix into the oil.

4. Add all the other ingredients from your prepared vegetable plate EXCEPT the scallions/spring onions (they will go slimy & soft if you cook them now).

Stir fry all ingredients until semi-soft.

You can test a pepper yourself to see if it is to your preference.

5. Add the chicken pieces and stir/mix into the vegetable.

Make sure your wok is on the highest heat possible.

Take care not to damage the coating when you are mixing it all together.

I find it easiest to use chopsticks in one hand and a wide spatula in the other to turn and toss the food in a wok, however, 2 spatulas will work too if you aren't confident with the chopsticks!

6. Add the heated sauce into the stir fry and mix well so that all the chicken, vegetables are coated with the sauce.

7. Transfer to a serving dish and sprinkle the scallions/spring onions over your creation.

8. Serve with a lovely bowl of hot Fragrant Jasmine Rice and give yourself ONE HUGE PAT ON THE BACK for making one of the most popular Cantonese dishes in the world!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Cantonese Sweet and Sour Chicken

Yield: 4

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Come and see how to
make it just like in the restaurants! Come and see how to make it just like in
the restaurants! Recipe for how to make plus the delicious sweet and sour sauce

Ingredients

For the meat

• 2 chicken breast fillets
• inch Enough vegetable oil to fill your pan 1 deep. I use a wide wok and so about 1 cup of vegetable oil was used.
• A few sheets of kitchen paper

The marinade

• 1 Tablespoon soy sauce
• ½ tablespoon sesame oil
• 2 Teaspoons Chinese Rice wine
• 1 egg white beaten, save the yolk for the coating below

The coating

• 500 g or 4 cups cornflour / cornstarch
• 2 eggs plus the yolk left over from the marinade above. Beaten

Other ingredients

• 1 Red pepper
• 1 Green pepper
• 1 Onion
• 6 in Pineapple rings, use canned own juice and not syrup
• 1 inch knob of fresh ginger, 1
• 2 spring onions / scallions
• 1 tablespoon Vegetable oil

The sauce

• 3 Tablespoons cornflour / cornstarch
• The juice from the can of pineapples
• 4 Tablespoons sugar
• 4 Tablespoons white wine vinegar
• 1 pieces pineapple ring cut into 4
• 1 Tablespoon tomato puree
• pint Hot water, enough when combined with your pineapple juice to make up a total of 1 or 2 ½ cups or 0.6 quart

Instructions

1. Cut the chicken breasts into bite-size pieces, about half the length of your thumb.
2. In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.

Prepare the vegetables.

1. Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.
2. The onion, cut into quarters or eighths and separate each layer so they will cook evenly.
3. The spring onions/scallions, chop into little ½ cm pieces and keep separate from the rest of your vegetables.
4. The ginger, peel (I just scrape the skin off with a knife), and chop finely.

Prepare the sauce.

1. Add all the ingredients EXCEPT the hot water into a measuring jug. Mix well so the cornflour has combined. Add the hot water to make up the liquid mixture to total 1 pint or 1 ½ cups or 0.6 quart.
2. Transfer the mixture to a saucepan and bring to a simmer. The sauce will thicken as the starch cooks, and you will notice a change in color to a deeper orange/red. Make sure you keep stirring to avoid any lumps.
3. When thick enough (consistency of yogurt) turn off the heat.

Coat the chicken

1. You need 2 shallow dishes and a flat plate or baking tray.
2. Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg white. Use your fingers!
3. Put the 2 beaten eggs and the 1 egg yolk leftover from the chicken marinade in a shallow dish and beat lightly.
4. In another shallow dish weigh out the cornstarch /cornflour (500g / 4 cups)
5. Heavily cover a baking tray or large dish with cornflour or flour. (this will be used to put the chicken pieces on, once they are coated.
6. Now you need to set up a mini production line, egg dish, then flour dish, then the plate / baking tray.
7. Coat the pieces of chicken in egg, then in the flour, pushing the flour all over, making sure it sticks to the meat. Repeat egg & flour coat one more time then place on the plate / baking tray, making sure not to overlap the chicken on the plate. Make sure your plate is well floured otherwise the meat will stick to the plate and all your coating will come off!

Cooking the meat

1. Heat the oil. Test the temperature by putting a little bit of the flour in. If it sizzles to the top, it's hot enough.
2. Place the pieces of chicken in the oil, turn after a few minutes or when light golden brown, and do the same on the other side. Remove onto kitchen paper when done. Take care not to overlap the chicken pieces in the tray. You may have to cook the chicken in batches if you are using a small pan.

Bringing the recipe together

This process will only take 5-10 minutes so start it just before you are ready to eat. You don't want this dish to sit around too long as the chicken will lose its crispiness.

1. Heat up the sauce from earlier until starting to bubble, stir to avoid lumps.
2. Add 1 tablespoon vegetable oil to your wok and heat at a high temperature. Add ginger and mix it into the oil.
3. Add all the other ingredients from your prepared vegetable plate EXCEPT the scallions/spring onions (they will go slimy & soft if you cook them now). Stir fry all ingredients until semi soft. You can test a pepper yourself to see if it is to your preference.
4. Add the chicken pieces and stir/mix them into the vegetables. Make sure your wok is on the highest heat possible. Take care not to damage the coating when you are mixing it all together.
5. I find it easiest to use chopsticks in one hand and a wide spatula in the other to turn and toss the food in a wok, however, 2 spatulas will work too if you aren't confident with the chopsticks!
6. Add the heated sauce into the stir fry and mix well so that all the chicken, vegetables are coated with the sauce.
7. Transfer to a serving dish and sprinkle the scallions/spring onions over your creation.
8. Serve with a lovely bowl of hot Fragrant Jasmine Rice and give yourself ONE HUGE PAT ON THE BACK for making one of the most popular Cantonese dishes in the world!

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Nutrition Information:

Yield: 6Serving Size: 4
Amount Per Serving:Calories: 1116Total Fat: 55gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 46gCholesterol: 151mgSodium: 1139mgCarbohydrates: 138gFiber: 4gSugar: 40gProtein: 17g

Nutrition information isn’t always accurate