Restaurant-style Sweet and Sour Chicken
Restaurant-style Sweet and Sour Chicken
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- 1 pack of The Spice Tailor Classic Sweet and Sour
- 250g chicken breast, diced
- 3 tbsp. cornflour
- 1 tbsp. vegetable oil (plus extra for frying)
- 1/2 medium onion, diced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 100g pineapple, diced
To garnish (optional)-
- 2 spring onions, thinly sliced
- 1 tsp. sesame seeds
- To prepare this sweet and sour chicken dish, add the chicken to a bowl with the base sauce and leave to marinate for 5 minutes before tossing with 3 tbsp. of cornflour.
- Heat a few cm of oil in the bottom of a large pan and fry the coated pieces of chicken for 4-5 minutes until golden and crispy.
- Place a second pan over a medium high heat and add a tbsp. of vegetable oil along with the whole spices from the spice sachet. Cook for 20 seconds before adding in the diced onion and pepper cooking for a few minutes.
- Add the pineapple to the pan, stir, then pour over the main sauce and bring to a simmer.
- Toss through the crispy chicken, ensuring it is cooked through, and serve with egg noodles before garnishing with spring onion and sesame seeds. Remove the whole spices before serving.
For a simpler version of this dish, please see the instructions on pack.
- 1 pack of The Spice Tailor Classic Sweet and Sour
- 250g chicken breast, diced
- 3 tbsp. cornflour
- 1 tbsp. vegetable oil (plus extra for frying)
- 1/2 medium onion, diced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 100g pineapple, diced
To garnish (optional)-
- 2 spring onions, thinly sliced
- 1 tsp. sesame seeds
- To prepare this sweet and sour chicken dish, add the chicken to a bowl with the base sauce and leave to marinate for 5 minutes before tossing with 3 tbsp. of cornflour.
- Heat a few cm of oil in the bottom of a large pan and fry the coated pieces of chicken for 4-5 minutes until golden and crispy.
- Place a second pan over a medium high heat and add a tbsp. of vegetable oil along with the whole spices from the spice sachet. Cook for 20 seconds before adding in the diced onion and pepper cooking for a few minutes.
- Add the pineapple to the pan, stir, then pour over the main sauce and bring to a simmer.
- Toss through the crispy chicken, ensuring it is cooked through, and serve with egg noodles before garnishing with spring onion and sesame seeds. Remove the whole spices before serving.
For a simpler version of this dish, please see the instructions on pack.
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Sophisticated in its simplicity, the clean sweet and sour flavours of this dish enable the spices to shine through and dance on your palate. The sweet tang of pineapple and tomato and the sour hit of black vinegar, elevated by quality whole spices, creates a deliciously moreish dish.
Sweet and Sour is a world-renowned dish, sitting amongst some of the most iconic Chinese dishes enjoyed outside of China. The dish became popular in the west, as migrants arrived from Hong Kong in the early 20th century and introduced us to Cantonese culinary traditions. It is believed that the original version was made using black vinegar, which has since been forgotten in most western recreations. However, in our rendition, we have paid homage to this tradition.
