Visiting Malaysia was an epic adventure to my discriminating taste buds. Malaysia’s cuisine reflects the multiethnic characteristics of its population, which can be roughly divided into three major ethnic groups: the Malays, Chinese and Indians.
I tried several dishes that aren’t native to my home country, the Philippines such as Bakuteh, Satay, Charsiew and Roti jala. However, most of the dishes I had leaned more to the spicy spectrum with Rendang topping that list.
Surprisingly, one particular dish that I had in Kuala Lumpur that wasn’t new to me was the Sweet and Sour Chicken. There are a lot of Chinese restaurants serving the dish in the Philippines.
But hey, only the one I tasted in a DC Comics Super Heroes Cafe in Phileo Damansara 1 (close to our hotel) inspired me to replicate the delicious dish at home.
I made a few twists, or shall I say, revisions to the famous recipe due to some ingredients not being available in our kitchen cabinet at the time. However, the taste is still to die for. It’s the exact Sweet and Sour Chicken I had in Kuala Lumpur, which you can eat with or without a helping of rice.
This classic Chinese takeout recipe calls for the meat to be deep fried. The secret to its burst of flavors isn’t only found in the marinade, but also in its sauce.
In this recipe, I used banana ketchup as an ingredient to the sauce and replaced pineapple chunks with tidbits.
I know it can be intimidating to make the dish just by looking at it, but you’ll be surprised to know that you can actually make this delicious Sweet and Sour Chicken recipe at home in under 30 minutes. It’s way easier than you think.
Skip the takeout and quickly make this popular Chinese recipe at home.
- 1 lb boneless chicken breast/ thigh, chopped to bite size pieces
- 1 tsp salt
- 1 tsp cornstarch
- 1 egg
- 1 ½ cup cornstarch
- Oil for deep frying
- 2 Tbsp oil
- 2 tsp garlic, crushed
- Green bell pepper, chopped
- Red bell pepper, chopped
- ⅔ cup pineapple chunks
- ¼ cup sugar
- ¼ cup white vinegar
- 3 tablespoon ketchup (banana/tomato)
- Combine all marinade ingredients with the chopped chicken pieces in a bowl. Mix well. Cover and leave to marinade in the refrigerator for 20 minutes.
- Pour the rest of the cornstarch in a large bowl, and place the marinated chicken chunks until liberally coated with the cornstarch.
- In a medium-sized wok or saucepan, heat the oil to 350°F (180°C).
- Deep fry the chicken pieces for about 3-4 minutes until the coating turns golden brown and the chicken is cooked throughout. Set aside after deep frying.
- For the sauce, place a frying pan over a medium heat and add the oil.
- Saute the garlic until fragrant, then fry the peppers until soften.
- Add the pineapple and warm thorough.
- Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil. At this point the sauce will thicken and bubble.
- Add the deep fried chicken back to the frying pan and coat everything evenly with the sauce.
- Optional: Serve top with sesame seeds.
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