Wednesday, June 2, 2010


I love this dish!!! is so appetising with a bowl of warm rice :) The taste is just right, not too sweet nor fillet or pork ribs can be replaced with chicken.

looks like chicken pop corns :) will try making 咸酥鸡 another day when get hold of some basil leaves which is a crucial ingredient for this dish.

  • 300gm chicken fillet
  • 1/2 egg, beaten
  • 1 tbsp light soya sauce
  • sweet potato flour for coating (地瓜粉)
  • 3 cloves garlic, chopped
  • 1 small white onion, sliced
  • 50 gm carrots, sliced
  • 1 small green pepper, sliced
  • 150gm pineapples, cubed
  • 3 tbsp tomato sauce
  • 3 tbsp rice vinegar
  • 3 tsp sugar
  • 4 tbsp water
  • cornstarch water
  1. Cut chicken fillet into small chunks. Marinate with light soya sauce & egg for at least 30mins. Coat evenly with sweet potato flour.
  2. Heat some oil in wok. Deep fried coated chicken in batches till golden brown. Drain on kitchen towel.
  3. Mix tomato sauce, vinegar, sugar & water together. Set aside.
  4. In a clean wok, heat up 2tbsp oil. Add garlic, white onion & carrots. Stir-fry till carrot & onion is soft.
  5. Stir in sauce, bring to boil. Drizzle cornstarch water and stirring constantly till sauce thicken.
  6. Toss in fried chicken, pineapples & green pepper. Mix evenly. Remove from heat.


PlumLeaf 李葉 said...

Looks absolutely delicious! Well Done!
I love Sweet and Sour and my favourite has to be s&S Spare Ribs when it is coated and fried like your chicken pieces. Sadly, my husband is not keen on S&S so I don't eat it often.

May have to try your recipe as it look to tasty to ignore!

Peng said...

hehehe the recipe is actually for spare ribs but i replace with chicken easier for my son to consume :) Today my hubby gives thumbs up for this dish also...

Miss B @ Everybody Eats Well in Flanders said...

I just came upon your blog thru' the translation of ingred post. It's really very useful. Coincidentally, I also made sweet and sour chicken today, but yours looks more delicious!

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