Fried Chicken in Sweet and Sour Sauce / Sweet and Sour Fried Chicken


The real name of the dish was actually Szechuan Chicken, although I’m not so sure if it really is an authentic dish of Szechuan, but I think it got the name because originally it should be very spicy. Since I was (and still am) the only one who can eat spicy food at home (I’m still waiting when the time comes for my boy to at least try eating spicy food), so I eliminated the use of chili sauce in this recipe. Still, it was a very good one and very suitable for children, especially when you combine with hot steam white rice……………..hmmmm………… yummy…………………


If you want the dish to be spicy, just add some chili sauce (any kind of chili sauce would be just fine) and mix it with the other sauce ingredients. This was my first time making this dish and we loved it.


  1. 1 whole chicken, cut into 20 small pieces
  2. 1.5 tsp salt
  3. 5 garlic
  4. 3 tbsp tapioca flour
  5. 1 thumb ginger, cut into 5
  6. 1 star anise
  7. 5 garlic, minced
  8. 1/2 large onion / bawang bombay, cut into thin slices
  9. 3/4 tbsp tapioca flour, mix with 5 tbsp of water and stir until there are no more lumps
  10. Oil for deep frying
  11. 2 tbsp olive oil

For the sauce: (mix in a small bowl all these ingredients):

  1. 200 ml water
  2. 2 tbsp oyster sauce
  3. 1 tbsp angciu / Shaoxing rice wine (optional)
  4. 2 tbsp tomato sauce / ketchup
  5. 1 tbsp sweet soy sauce
  6. 1 tbsp soy sauce
  7. 1 tsp sesame oil


  1. Place the chicken in a big bowl
  2. Mash 5 garlic with 1.5 tsp of salt with mortar and pestle until they form a paste. then add to the chicken. Mix and massage gently the chicken with your hand until the chicken is coated nicely with the pasteimg_6087
  3. Add 3 tbsp tapioca flour to the bowl and lightly coated the chicken (use your hand). Put the bowl in the refrigerator for 30 minutescoated-chicken
  4. After 30 minutes, heat a non sticky pan with oil and deep fry the chicken until they are just slightly brown. Transfer the chicken to a plate
  5. fried-chickenIn a medium non stick pan, heat 2 tbsp of olive oil
  6. Add ginger and stir fry until aromatic
  7. Add 5 minced garlic and stir fry again until aromatic
  8. Add 1/2 large onion and stir occasionally until fragrant
  9. Add the sauce mixture in the small bowl and bring to boil
  10. Add the mixture of 3/4 tbsp tapioca flour with water (make sure there are no lumps), mix with the sauce and bring to boil
  11. Add fried chicken to the pan and mix with the sauce
  12. Stir occasionally using a wooden spatula until the sauce becomes thick and not watery20161016_184134
  13. Arrange fresh vegetables on a serving plate (lettuce, tomato, cucumber, etc) and place the chicken on top of them
  14. Serve with hot steam rice and chili sauce


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