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Cantonese Sweet and Sour Chicken Fillet with Egg Fried Rice

Wed, 2 April 2025

Cantonese Sweet and Sour Chicken Fillet with Egg Fried Rice

Ingredients:

  • 1 tablespoon Shaoxing wine (optional)
  • 2 cloves garlic, finely chopped
  • 1 onion diced 
  • 1 green / Red bell pepper, seeded and cut into squares
  • 1 small tomato, cut into wedges, optional
  • 1 stalk scallion, cut into 2-inch lengths
  • Vegetable oil, for deep frying
  • 300g fillet of chicken , cut into bite size cubes or slices 

 

Batter:

  • 200g tablespoons potato starch / corn flour
  • 2 egg whites beaten in a bowl 

 

Sweet and Sour Sauce:

  • 3 tablespoons ketchup
  • 100ml fresh orange juice 
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Chinese rice vinegar 
  • 1 tablespoon honey 
  • 3 tablespoons of chicken stock or water 
  • 1/2 teaspoon potato starch
  • 3 dashes white pepper powder
  • Salt to taste or dash of soy sauce 

 

Instructions:

  1. Cut the fillet into bite-size slices and marinate with 1 tablespoon of wine, seasoning. Egg for 5 minutes. Put potato starch in a bowl and add the chicken cubes into and rub to coat all pieces.
  2. Mix all the sweet & sour sauce ingredients in a jug and whisk until combined. 
  3. Heat up cooking oil in a wok and deep fry the chicken slices . (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
  4. Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet & sour sauce mix into the wok and bring it to boil. Toss in the crispy chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice

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