Cantonese Sweet and Sour Chicken Fillet with Egg Fried Rice
Wed, 2 April 2025
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:
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.
Mix all the sweet & sour sauce ingredients in a jug and whisk until combined.
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.
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