Main Ingredients

• 300 g Chicken Breast (10.5oz) or Thigh, Boneless Skinless, cut into small bite-size pieces: The star of the show! You have the option to choose between chicken breast or thigh. Chicken breast offers a leaner profile and a firmer texture, while chicken thigh provides richer flavor and remains wonderfully juicy even after frying. Opt for boneless, skinless pieces for ease of preparation and a healthier dish. Cutting the chicken into bite-size pieces is crucial for even cooking and ensures that each piece gets perfectly coated in the crispy batter and delicious sauce. Think of pieces that are around 1-inch cubes – easy to pick up with chopsticks or a fork and just the right size for a satisfying bite.
• ½ Onion, cut in small dices: Onion provides a foundational savory note to the dish. When stir-fried, it releases its natural sweetness and adds a subtle depth of flavor that complements the sweet and sour sauce beautifully. Dicing the onion into small pieces ensures it cooks quickly and evenly, blending seamlessly with the other vegetables and not overpowering the dish with large chunks. Yellow or white onions work best for this recipe, offering a balanced flavor profile.
• 2 cloves Garlic, finely chopped: Garlic is the aromatic backbone of many Asian dishes, and sweet and sour chicken is no exception. Finely chopped garlic infuses the oil with its pungent aroma and imparts a savory warmth to the stir-fry. Fresh garlic is highly recommended for the best flavor; avoid using garlic powder as it lacks the fresh, vibrant notes of freshly chopped cloves. If you’re a garlic lover, feel free to add an extra clove for a bolder garlic flavor.
• ½ Red Bell Pepper, cut into small squares: Red bell pepper not only adds a vibrant pop of color to the dish but also introduces a touch of sweetness and a slightly crisp texture. The sweetness of red bell pepper pairs wonderfully with the sweet and sour sauce, creating a harmonious flavor combination. Cutting it into small squares, similar in size to the onion, ensures even cooking and visual appeal.
• ½ Green Bell Pepper, cut into small squares: Green bell pepper offers a slightly more assertive, slightly bitter note compared to red bell pepper, adding complexity to the overall vegetable medley. The combination of red and green bell peppers creates a visually appealing and flavor-balanced vegetable component in the dish. Again, small squares are key for even cooking and presentation.
• 10 Pineapple Chunks, small chunks: Pineapple is the quintessential ingredient in sweet and sour dishes, providing that signature tropical sweetness and a pleasant tanginess that cuts through the richness of the sauce. Using fresh pineapple chunks is ideal for the best flavor and texture. If using canned pineapple, opt for pineapple in natural juice rather than syrup to control the sweetness of the dish. Small chunks of pineapple are preferred as they integrate better into the dish and are easier to eat.
• 1 tbsp Vegetable Oil or Neutral Flavor Oil for stir fry: Vegetable oil or another neutral-flavored oil like canola oil or peanut oil is essential for stir-frying the vegetables and garlic. These oils have a high smoke point, making them ideal for high-heat cooking methods like stir-frying. The oil helps to prevent the vegetables from sticking to the wok or pan and allows them to cook quickly and evenly while retaining their crisp-tender texture.
• Oil for Deep Fry: A generous amount of oil is needed for deep-frying the chicken to achieve that signature crispy coating. Again, use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or peanut oil. Ensure you have enough oil to fully submerge the chicken pieces for even frying and optimal crispiness.

Marinade and Coating

The marinade and coating are crucial steps in achieving tender, flavorful chicken with a beautifully crispy exterior. Let’s explore each ingredient’s role:

• 1 cup Corn Starch, Add more if needed: Corn starch is the magic ingredient for creating that incredibly crispy coating on the chicken. It forms a light, airy batter when mixed with the egg white and marinade, resulting in a delicate crispness that is characteristic of authentic sweet and sour chicken. You might need to add a bit more cornstarch depending on the moisture content of your chicken and egg white – the goal is to achieve a coating that adheres well to the chicken without being too thick or pasty.
• 1 Egg White: Egg white plays a dual role in the marinade and coating. Firstly, it helps to tenderize the chicken, resulting in a more succulent and juicy texture after frying. Secondly, it acts as a binder for the corn starch, helping it adhere to the chicken and create a light and crispy coating. Using only the egg white rather than the whole egg prevents the coating from becoming too heavy or dense.
• 1 tbsp Light Soy Sauce: Light soy sauce adds a savory umami depth to the marinade and subtly seasons the chicken from within. It also contributes to the beautiful golden-brown color of the fried chicken. Use light soy sauce rather than dark soy sauce, as dark soy sauce is thicker, sweeter, and can overpower the delicate flavors of the marinade.
• 2 tsp Sugar: Sugar in the marinade balances the savory notes of the soy sauce and garlic and helps to tenderize the chicken. It also contributes to the overall flavor profile of the dish, complementing the sweetness of the sauce later on. White granulated sugar is typically used, but you can also use caster sugar or even a touch of honey for a slightly different flavor.
• 1 tsp Sesame Oil: Sesame oil is a powerhouse of flavor in Asian cuisine. Even a small amount of sesame oil adds a distinctive nutty aroma and depth of flavor to the marinade, enhancing the overall taste of the chicken and complementing the other ingredients beautifully. Use toasted sesame oil for the most intense flavor, but be mindful not to overdo it as it can be quite potent.
• ¼ tsp White Pepper: White pepper adds a subtle warmth and a delicate peppery note to the marinade, without the black specks of black pepper. It provides a subtle complexity to the flavor profile and complements the other spices and seasonings. If you don’t have white pepper, you can use a pinch of black pepper, but white pepper is preferred for its milder and more refined flavor.
• 1 tsp Garlic Paste or Finely Grated Garlic: We’re doubling down on the garlic flavor! Garlic paste or finely grated garlic in the marinade further enhances the garlic notes and ensures that the chicken is infused with garlic flavor from the inside out. Fresh garlic is always best; avoid using garlic powder in the marinade for the most authentic and vibrant garlic taste.

Sweet and Sour Sauce

The sweet and sour sauce is the heart and soul of this dish, bringing together the sweet, tangy, and savory elements that define its character. Let’s delve into each ingredient:

• 2 tbsp White Vinegar or Malt / Rice Vinegar: Vinegar is the crucial ingredient that provides the “sour” element in the sauce. White vinegar offers a clean, sharp sourness, while malt vinegar brings a slightly more robust and complex flavor. Rice vinegar provides a milder, slightly sweeter sourness that is often preferred in Asian cuisine. You can experiment with different vinegars to find your preferred level of tanginess and flavor profile.
• 4 tbsp Brown Sugar or Honey/White Sugar: Sugar provides the “sweet” component of the sauce, balancing the sourness of the vinegar and creating that signature sweet and sour flavor profile. Brown sugar adds a depth of molasses-like sweetness and a richer flavor compared to white sugar. Honey offers a natural sweetness and a floral aroma, while white sugar provides a clean, straightforward sweetness. Adjust the amount of sugar to your preference, depending on how sweet you like your sauce.
• ½ cup Chicken Stock or Water (see details in note): Chicken stock forms the base of the sauce, adding depth of flavor and a savory richness. Using chicken stock will result in a more flavorful and complex sauce compared to water. If you don’t have chicken stock, water can be used as a substitute, but you might want to add a pinch of salt or a dash of soy sauce to enhance the savory notes. Low-sodium chicken stock is recommended to control the saltiness of the sauce.
• 3 tbsp Tomato Ketchup: Tomato ketchup is the key ingredient that gives the sauce its vibrant red color, a touch of sweetness, and a subtle tomatoey tang. It also acts as a thickening agent, contributing to the glossy texture of the sauce. Use a good quality tomato ketchup for the best flavor.
• 2 tsp Tomato Puree Tomato paste/concentrate: Tomato puree or tomato paste intensifies the tomato flavor and adds depth and richness to the sauce. It also contributes to the color and helps to thicken the sauce. Tomato paste is more concentrated than tomato puree, so you might need to use slightly less if using tomato paste.
• 2 tbsp Pineapple Juice Juice from pineapple tin or lemon juice: Pineapple juice enhances the tropical sweetness and tanginess of the sauce, complementing the pineapple chunks in the dish. Using juice from canned pineapple (in natural juice) is a convenient option. If you prefer a brighter, more pronounced tang, lemon juice can be used as a substitute. Lemon juice will add a different dimension of sourness, creating a slightly less traditional but still delicious sweet and sour sauce.
• ⅛ tsp Corn Starch: A tiny amount of corn starch is used to thicken the sauce and give it that glossy, slightly viscous texture that clings beautifully to the chicken and vegetables. It helps to create a smooth and cohesive sauce that coats everything evenly.
• 1 tsp Salt Or salt to taste or 1 tbsp light soy sauce: Salt is essential for seasoning the sauce and balancing the sweet and sour flavors. You can use regular salt or light soy sauce to season the sauce. Light soy sauce will add a touch of umami depth in addition to saltiness. Taste the sauce and adjust the salt or soy sauce to your preference.