Sweet and Sour Chicken

Sweet and Sour Chicken

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This recipe is sweet and sour chicken with pineapple chunks, bell pepper slices, and spring onion.
Servings: 4
Calories: 517


  • 4 Chicken breasts skinned
  • Salt and pepper to taste
  • 1 tsp Ground ginger
  • 2 Egg whites lightly beaten
  • 2 Tbs Cornflour cornstarch
  • Sufficient vegetable oil for deep-frying

for the sauce

  • 2 floz Vegetable oil
  • piece 2 inch Fresh root ginger peeled and chopped
  • 1 Large green pepper pith and seeds removed and chopped
  • 1/2 Cucumber halved lengthways and sliced
  • 5 Spring onions scallions, finely chopped
  • 6 oz Bean sprouts
  • 8 oz Canned pineapple chunks
  • 4 Tbs Wine vinegar
  • 1 1/2 Tbs Soy sauce
  • 2 Tbs Tomato puree paste
  • 2 Tbs Soft brown sugar
  • 1 Tbs Cornflour cornstarch, blended with 3 Tbs water


  • Cut the chicken breasts into bite-sized pieces and rub the flesh with salt, pepper and ground ginger. Put the pieces into a shallow dish. Beat the egg whites and cornflour (cornstarch) together, then pour the mixture over the chicken pieces, tossing gently until they are thoroughly coated. Set aside for 15 minutes, basting occasionally.
  • Preheat the oven to warm 150°C (Gas Mark 2, 300°F).
  • Fill a large saucepan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Carefully lower the chicken cubes, a few at a time, into the oil and fry for 3 to 4 minutes, or until they are lightly browned and crisp. Remove from the oil and drain on kitchen towels. Transfer the cubes to a serving dish and keep hot in the oven while you cook the sauce.
  • Heat the oil in a very large frying-pan. Add the ginger and stir-fry for 30 seconds. Add the vegetables and pineapple chunks and stir-fry for 3 minutes. Combine the pineapple can juice and the remaining ingredients, except the cornflour (cornstarch) mixture, and beat well to blend. Pour into the pan and stir-fry for a further 1 minute or until it is heated through. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent.
  • Remove the chicken pieces from the oven and pour over the sauce. Serve at once.
Calories: 517 kcal
Carbohydrates: 28 g
Protein: 53 g
Fat: 21g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 145 mg
Sodium: 677 mg
Potassium: 1216 mg
Fiber: 3 g
Sugar: 18 g
Vitamin A: 433 IU
Vitamin C: 43 mg
Calcium: 56 mg
Iron: 2 mg
Cuisine Chinese
Ingredients Chicken, Chicken breast
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