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How to Cook Sweet and Sour Chicken Fillet (Chowking Style)

The recipe below is a very simple to cook sweet and sour Chinese dish. Its so easy because all you need is to fry the chicken fillet, of course you have to dip it in batter first which is also very simple, then fry them until golden brown.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Chicken Recipe
Cuisine: Chinese/Filipino
Keyword: chowking style, fried chicken fillet, sweet sour chicken fillet
Servings: 4 servings
Calories: 324kcal

Ingredients

  • 500 grams chicken fillet breast or thigh part, cut into large cubes
  • 2 Tbsp. rice wine (or gin) optional
  • 2 medium size red and green bell peppers slice into wedges
  • 2 Tbsp spring onions chopped
  • 6 cloves garlic minced
  • 1 medium size white onion slice into wedges
  • 1 cup pineapple chunks
  • Cooking oil for deep frying

For the Batter:

  • ½   cup potato flour or rice flour or all-purpose flour
  • ½ cup cornstarch
  • 1 cup water
  • 1 tsp baking powder

Sweet and Sour Sauce:

  • 1/2 cup banana ketchup
  • 1 Tbsp. hot sauce
  • 2 tsp. plum sauce optional
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Chinese rice vinegar or cane vinegar
  • 1 tsp. oyster sauce
  • 2 Tbsp. sugar
  • 6 Tbsp. water
  • 1 tsp. corn starch dissolve 2 Tbsp. water
  • 1/2 tsp. white pepper powder

Instructions

How to Cook Sweet and Sour Chicken Fillet

  • Marinate the chicken fillet in rice wine for about 5 to 10 minutes.
  • Mix the batter ingredients. Combine the dry ingredients first: flour, cornstarch, baking powder then mix the dry ingredients.
  • Then add water and whisk until it becomes a smooth batter and the lumps are gone.
  • Heat cooking oil for deep frying in a deep pan. Then dip each chicken pieces in the batter before frying them.
  • Fry the chicken fillet until golden brown. Then remove from oil and drain using paper towels lined in a plate. Set aside.
  • In a saucepan or skillet, heat 2 tablespoons of cooking oil and saute the garlic until slightly brown.
  • Then follow the bell peppers and onions then saute until fragrant or about 1 minute.
  • Then add the sweet sour sauce ingredients (catsup, hot sauce, Worcestershire sauce, vinegar, oyster sauce, sugar, water, cornstarch slurry and white pepper) and stir until the sauce is thick.
  • Toss in the fried chicken fillet, pineapple chunks and spring onions. Stir until the chicken is well coated with the sauce. Serve hot with steamed rice. Enjoy!

Notes

Cooking Tips for Sweet and Sour Chicken Fillet:

  1. Marinating for Flavor: For an extra burst of flavor, marinate the chicken fillets in rice wine for 5 to 10 minutes before frying to infuse them with a subtle depth of taste.
  2. Crispy Batter: To achieve the perfect crispy coating, ensure the batter is smooth and lump-free by thoroughly mixing the dry ingredients (flour, cornstarch, and baking powder) before adding water.
  3. Balancing the Sauce: When preparing the sweet and sour sauce, taste and adjust the sweetness and tanginess by tweaking the quantities of sugar and vinegar to suit your personal preference.