Cantonese Sweet and Sour Chicken Stir Fry Recipe/Sweet & Sour Chicken Fry Recipe/How to make Sweet & Sour Chicken Fry with step by step photos

I am happy to be part of IFC – International Food Challenge initiated by Mrs. Saraswathi Tharagaram of Saras yummy bites and Mrs. Shobana Sekar of Kitchensecrets and snippets. The objective of this challenge is to explore the world cuisine, try and taste international recipes and learn about different heritage and food in other parts of the world. Thank you very much Sara and Shobana for this wonderful challenge.

The very first challenge in IFC for this month is the Cantonese Cuisine which is one of the main cuisines of China.

For this challenge I chose to do the Chinese Scallion Pancake and the Cantonese Sweet and Sour Chicken Stir Fry. It was really exotic  and I am sharing Cantonese Sweet and Sour Chicken Stir Fry in this post and check out the Chinese Scallion Pancake here. 

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Cantonese Sweet and Sour Chicken Stir Fry with step by step photos…

Ingredients

Chicken Boneless	½ kg cut to 1” pieces
Sesame oil	1 tbsp
Oil	For deep frying the chicken
Onion	1 large diced
Cucumber	1 peeled and cubed
Capsicum	1 cut to cubes
Green chillies	2 slit length wise
Pineapple chunks	½ cup [can skip if not available]

For Marinating the Chicken

Corn flour	1 tsp
Custard powder	1 tsp
Egg	1
Salt	½ tsp
Pepper powder	¼ tsp

For Making the Sauce

Ketchup	5 tbsp
Chilli sauce	3 tbsp
Light Soy sauce	1 tsp
Vinegar	1 or 2  tsp [adjust to taste]
Sugar	1 tsp
Water	2 tbsp

Note: The original recipe calls for 3 tsp of plum sauce for a deep flavour of the original Cantonese version but I have replaced it 1 tbsp Tomato ketchup + 2 tsp of Vinegar.

For Dredging the Chicken

All-purpose flour [APF]	3 tbsp
Corn flour	3 tbsp
Rice flour	2 tbsp

Preparation Time: 10-12 minutes
Cooking Time: 35-40 minutes
Author: Priya Anandakumar

Other Chinese recipes that might be of your interest...

Vegetable Fried Rice  [Indo-Chinese]

Vegetable Hakka Noodles

Chilli Garlic Noodles

Schezwan Sauce/Homemade Schezwan Sauce

Schezwan Noodles with Homemade Schezwan Sauce

Schezwan Fried Rice with Homemade Schezwan Sauce

Chinese Scallion Pancakes

Sweet & Sour Chicken Fry/Cantonese Sweet & Sour Chicken

Kung Pao Chicken

Baby Corn & Mangetout Stir Fry

Cabbage Manchurian with Video

Egg Manchurian with Video

Cashew nut Cookies/Mundhiri Paruppu Cookies

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Preparation

Clean and wash the chicken thoroughly. Cut the chicken to one inch pieces and keep it aside.

Marinate the chicken with the ingredients mentioned for marinating for about 10 to 15 minutes. Use your hands to mix everything well.

Cut the vegetables to cubes and keep it aside.

Method

Preparing the sauce:

Mix all the ingredients mentioned for preparing sauce in a small saucepan and bring it to boil stirring well.

Remove from heat and save it in a bowl. Keep it aside.

Preparing the Chicken:

Mix all the ingredients mentioned for dredging in a small bowl [APF,Corn flour, Rice flour] and keep it aside.

Heat oil in a kadai to medium heat for frying the chicken.

Dredge the marinated chicken in the flour mixture and fry it in the oil in small batches. 

Dredging means dipping the chicken pieces in the flour and shake off the excess flour.

Deep fry until the chicken is 50% cooked, remove from the oil and drain on a paper towel. Let them cool for about 10 minutes.  Again fry the half cooked chicken in batches for about a minute. The texture should be crisp and light golden in colour. Cool the fried chicken for another 10 minutes or so.

Assembling Vegetables, Chicken and prepared sauce…

Heat about 1 tbsp of oil on a separate pan. Saute the onions, chillies, capsicum and cucumber until fragrant.

 Add the fried chicken, pour in the prepared sweet and sour sauce and mix really well to coat the chicken with the sauce evenly.

Finally stir in the pineapple. Mix well to coat. Switch off the stove and serve hot.

Super delicious Cantonese Sweet and Sour Chicken is ready to be enjoyed.

Note:

Veggie lovers, kindly substitute the chicken with tofu or paneer or soya nuggets. Rest of the instructions is the same except the double frying. You just fry once for tofu/paneer.

Thank you all for visiting my blog, please come back again for more exotic and delectable recipes.

Other Chinese recipes that might be of your interest...

Vegetable Fried Rice  [Indo-Chinese]

Vegetable Hakka Noodles

Chilli Garlic Noodles

Schezwan Sauce/Homemade Schezwan Sauce

Schezwan Noodles with Homemade Schezwan Sauce

Chinese Scallion Pancakes

Sweet & Sour Chicken Fry/Cantonese Sweet & Sour Chicken

Kung Pao Chicken

Baby Corn & Mangetout Stir Fry

Cabbage Manchurian with Video

Egg Manchurian with Video

Cashew nut Cookies/Mundhiri Paruppu Cookies

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

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Until then I am signing off….