Chicken and vegetables in sweet and sour sauce

Sweet and sour chicken is a traditional Chinese meal most of us would make at home. This requires us to use woks and cooking with pineapple. Do you know pineapple is versatile, it can be added into many categories to name a few in dessert, in Chinese cooking, jam, in curry fish and can be eaten fresh?

Sweet and sour chicken comes complete with crispy fried chicken cubes with mouth-watering sweet and sour sauce. It goes well with steamed rice. Out there, there are many recipes you can choose.

As you know me, I always love to create and explore. So, I don’t follow most recipes have pineapples pieces. Instead, I opted for celery, and red capsicum to go with bite size chicken. Also, must have chili sauce in it.

Packed some for my sisters to take home to eat. Keep enough a plate for me as seen above. Sweetness and sourness depend on each person taste. Well, my chicken and vegetables in sweet and sour sauce is delectable, sweet, sour and spicy to my taste bud. Let’s cook!!!!


4-6 pieces chicken breasts, cut or sliced to bite size
1/2 Tsp oyster sauce
1 Tsp chicken powder stock
4-5 Tbs matured aged black vinegar
6 Tbs tomato sauce
6 Tbs white sugar
2 Tbs minced garlic
2 Tbs chili sauce
2 Tsp cornflour
1/4 c water
1/2 Tsp salt
1/4 Tsp pepper
2 Tbs oil
dashes of Worcestershire sauce

Marinade for chicken

1 Tbs oyster sauce
1 Tbs thick caramel black sauce
1 Tbs soy sauce
1/2 Tbs fish sauce
2 Tsp cornflour
2 Tsp chicken powder stock
1/4 c water


Place chicken and marinade in a bowl. Mix well to coat and marinade over night, put in fridge. The next day, bring chicken out from fridge to room temperature. Then heat 1 Tbs oil in wok on medium high heat. Once it’s hot, add garlic fry for 1 minute.

Add the chicken and layer them in one layer, fry about 1 minute until brown, Flip over the other side fry for a further 2 minutes. Spoon chicken leaving as much oil in wok onto a plate set aside keep warm.

Turn heat to medium heat add the remaining oil to pan let oil heat up. Add the remaining garlic fry for 1 minute. Next capsicums and celery fry for 2 minutes. Add cornflour and water in bowl, stir to dissolve and set aside.

Next black vinegar, tomato sauce, white sugar, oyster sauce, chili sauce, Worcestershire sauce, chicken powder, salt and pepper into the cornflour mixture. Stir well to combined.

Pour the sauce into wok, let simmer for 1 minutes. Then add back the chicken in until chicken is cooked through and the sauce simmering. Check for seasoning, sweetness, sourness and spiciness. Add more sugar if needed. Serve with rice and a glass of white wine.

Note: You can add a canned of pineapple and juice. Instead of water use the juice. You can fry the chicken until crispy by dipping in batter. You can add green and yellow capsicums.

To garnish you can add spring onion or cut chili. If you like cashew or peanut can be added in.