Chinese Sweet and Sour Chicken

500g boneless chicken thighs, cut into even chunks
1 small onion, cut into chunks
1/2 red pepper, cut into chunks
Handful pineapple chunks
1 egg, beaten
300g cornflour
Vegetable oil, for deep frying

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar

The Sweet and Sour Sauce
4 tablespoons sugar
4 tablespoons rice vinegar
4 tablespoons ketchup
Small dash dark soy sauce
Fresh coriander, to garnish
Steamed rice, to serve

PREPARATION

1. Place the chicken chunks into a bowl. Add light soy sauce, sesame oil and a pinch of sugar. Mix well.
2. Add the beaten egg and stir to coat the chicken evenly.
3. Pour over the cornflour and massage thoroughly so each piece becomes coated in a dry, dusty white layer. Take your time to separate each piece so nothing sticks together.

COOKING

To fry:

1. Heat vegetable oil in a wok to 180°C. Test with a wooden chopstick. If it bubbles steadily, the oil is ready.
2. Fry the chicken in batches, ensuring you do not overcrowd the oil.
3. Cook for 3 to 4 minutes until golden brown and crisp. Remove and drain on kitchen paper.

To make the sauce:

1. In a bowl, mix sugar, rice vinegar and ketchup until combined. Add a small dash of dark soy to deepen the colour.

To finish:

1. Heat a wok until smoking hot with a small drizzle of oil.
2. Add onion and stir fry briefly to get slight char while keeping crunch.
3. Add pepper and pineapple and toss quickly.
4. Pour in the sweet and sour sauce and bring to a vigorous boil. The sauce should bubble rapidly and thicken slightly.
5. Add the crispy chicken and toss quickly for 3 to 5 seconds until coated.
6. Switch off the heat immediately to preserve crispness.
7. Garnish with fresh coriander and serve straight away with steamed rice.

School of Wok Tips

• Use plenty of cornflour to achieve a dry coating rather than a wet batter.
• Fry in batches to maintain oil temperature.
• Toss the chicken in the sauce quickly to keep it crispy.
• Add a small dash of dark soy for a more natural red colour.

FAQs

Can I use chicken breast instead of thigh?
Yes, but thigh meat stays juicier when deep fried.

Can I make this with pork or tofu?
Yes. The same marinade and coating method works well.

Why does my coating go soggy?
The oil may not be hot enough, or the chicken may have been left too long in the sauce.