Sweet and sour chicken/pork has such a universal appeal. I think it is the flavors and textures exploding in one’s mouth that makes it such an instant hit. The meat is first battered and deep fried till crispy before being coated in a sweet and sour sauce with cubes of cucumber/bell pepper and very usually, pineapple. Crunchy, fruity yet luscious is the end result of a well-made sweet and sour dish.
This dish has since become one of our dishes. I used apple instead of pineapple as apple is easily available here. The recipe is adapted from here, Rasa Malaysia.
400-500g chicken breast, cut in cubes
1 apple, peeled, cored and cubed (Substitute with fresh pineapple, if you like)
1 red bell pepper, cut to rough squares
2 stalks scallions/spring onions, chopped to 2cm lengths (for the thick white part, halve it on the long side)
1 clove garlic, finely chopped
Corn flour to coat cubed chicken meat
Salt and pepper to season
Oil for deep frying/shallow frying plus stir frying
Sweet and sour sauce
1 1/2 tbsp ketchup
1 1/2 tsp plum sauce
1/8 tsp rice wine vinegar/sushi rice vinegar
1/2 tsp Worcestershire sauce
1 tsp oyster sauce
1 tsp sugar
2 tbsp water
1. Season the cubed chicken meat with salt and pepper. Coat with corn flour.
2. Prepare the sweet and sour sauce by mixing all the ingredients for the sauce together in a bowl and set aside.
3. Heat enough oil to shallow fry or to deep fry. When the oil is hot, fry the meat until golden. Make sure to pat off excess corn flour before putting in for frying. Once golden brown, remove and drain either on paper towels or on a sieve.
4. Heat up a wok/large frying pan. Drizzle in cooking oil and fry garlic till golden brown. Add in the bell peppers and apples. When the aroma of the bell pepper can be smelled, add in the sauce. Once the sauce thickens, add in the fried meat and coat thoroughly. Add in scallions and stir through to mix. Serve.