Uploaded February 2021 | Updated September 2026, 2 weeks ago
RECIPE AVAILABLE IN THREE LANGUAGES:
English: youtu.be/js4x5eBLD6Q
Malay: youtu.be/GAPHt9MM0b4
Tamil: youtu.be/PmFkutg0QGM
Celebrating Chinese New Year this year, my mom would like to share a very old recipe she learnt from her Chinese neighbours back in the day. You’ve guessed it, it’s AN AUTHENTIC sweet sour chicken dish.
SWEET AND SOUR CHICKEN
500g of chicken
Vegetables:
8 small green chillies
6 cloves of garlic
2 red onions
2 inches ginger
½ capsicum (red, yellow, green)
10 cherry tomatoes
Marinade:
1/2 tsp salt
1/2 tsp black pepper
1 tbsp cornflour
1 tsp light soy sauce
1 tsp fish sauce
2 tbsp water
1 egg yolk
Sauce:
2 tbsp light soy sauce
1 tbsp thick soy sauce
1 tsp sesame oil
1 tbsp cornflour
4 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp vinegar
4 tsp light brown sugar
Method:
Marinade the chicken with half a teaspoon of salt, half a teaspoon of fish sauce, one lovely golden egg yolk, 2 tablespoons of water, and 1 tablespoon of corn starch. It’s important for a crispy batter. Today, we are using Sarawakian black pepper, interestingly one of the best in the world. It has a strong kick, if you are in Malaysia, try it. In goes 1 teaspoon of soy sauce. Mix everything together. Marinate the chicken for at least half an hour and in that time, chop all your vegetables. Our vegetables look auspiciously beautiful! Let’s continue.
Heat oil for deep frying. Fry the chicken for 2 to 3 minutes in medium heat until just cooked through. Take it out and let it cool down for 5 minutes. Reheat the oil in high heat, and fry the chicken once again. This is called double frying. By doing this, you get very crispy chicken without losing the rich juiciness inside. Frying for too long can dry the chicken. Once nicely golden brown, take the chicken out.
Lets prepare the sweet and sour sauce. In ¾ cups of plain water, add 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of thick soy sauce, 1 tablespoon of chilli sauce, 4 tablespoons of tomato sauce, 1 tablespoon of cornflour and 4 teaspoons of light brown sugar. Ignore the cloves in the sugar, we put that so that we don’t get ants in the jar. Grandma’s tip. Mix everything well and everything is set to go.
Heat some of the oil used to fry the chicken, and sautee the ginger for 1 minute. Then add the garlic and continue sauteeing for 1 minute. Next, green chillies, red onions. Spend another 2-3 minutes until everything becomes very fragrant. Then, we can add the tomatoes, the red capsicum, the yellow capsicum, and the green capsicum. Stir fry the veggies for one or two minutes. Keep stirring, and now slowly add in the sauce. As you stir the sauce, the cornflour will help thicken it, and with time and patience, the sauce will eventually turn silky and glossy. Add ½ a teaspoon of salt to the now glossy sauce.
After a few minutes, the sauce will get very thick and sticky and bubbling away. This is the best time to add the chicken. Coat the chicken with the sweet and sour sauce. Don’t you think that after watching this, you wanna just go and make it yourself and just… that sauce. The taste is… go and try it. Serve everything and enjoy with rice and hot oolong tea.
RECIPE AVAILABLE IN THREE LANGUAGES:
English: youtu.be/js4x5eBLD6Q
Malay: youtu.be/GAPHt9MM0b4
Tamil: youtu.be/PmFkutg0QGM
Celebrating Chinese New Year this year, my mom would like to share a very old recipe she learnt from her Chinese neighbours back in the day. You’ve guessed it, it’s AN AUTHENTIC sweet sour chicken dish.
SWEET AND SOUR CHICKEN
500g of chicken
Vegetables:
8 small green chillies
6 cloves of garlic
2 red onions
2 inches ginger
½ capsicum (red, yellow, green)
10 cherry tomatoes
Marinade:
1/2 tsp salt
1/2 tsp black pepper
1 tbsp cornflour
1 tsp light soy sauce
1 tsp fish sauce
2 tbsp water
1 egg yolk
Sauce:
2 tbsp light soy sauce
1 tbsp thick soy sauce
1 tsp sesame oil
1 tbsp cornflour
4 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp vinegar
4 tsp light brown sugar
Method:
Marinade the chicken with half a teaspoon of salt, half a teaspoon of fish sauce, one lovely golden egg yolk, 2 tablespoons of water, and 1 tablespoon of corn starch. It’s important for a crispy batter. Today, we are using Sarawakian black pepper, interestingly one of the best in the world. It has a strong kick, if you are in Malaysia, try it. In goes 1 teaspoon of soy sauce. Mix everything together. Marinate the chicken for at least half an hour and in that time, chop all your vegetables. Our vegetables look auspiciously beautiful! Let’s continue.
Heat oil for deep frying. Fry the chicken for 2 to 3 minutes in medium heat until just cooked through. Take it out and let it cool down for 5 minutes. Reheat the oil in high heat, and fry the chicken once again. This is called double frying. By doing this, you get very crispy chicken without losing the rich juiciness inside. Frying for too long can dry the chicken. Once nicely golden brown, take the chicken out.
Lets prepare the sweet and sour sauce. In ¾ cups of plain water, add 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of thick soy sauce, 1 tablespoon of chilli sauce, 4 tablespoons of tomato sauce, 1 tablespoon of cornflour and 4 teaspoons of light brown sugar. Ignore the cloves in the sugar, we put that so that we don’t get ants in the jar. Grandma’s tip. Mix everything well and everything is set to go.
Heat some of the oil used to fry the chicken, and sautee the ginger for 1 minute. Then add the garlic and continue sauteeing for 1 minute. Next, green chillies, red onions. Spend another 2-3 minutes until everything becomes very fragrant. Then, we can add the tomatoes, the red capsicum, the yellow capsicum, and the green capsicum. Stir fry the veggies for one or two minutes. Keep stirring, and now slowly add in the sauce. As you stir the sauce, the cornflour will help thicken it, and with time and patience, the sauce will eventually turn silky and glossy. Add ½ a teaspoon of salt to the now glossy sauce.
After a few minutes, the sauce will get very thick and sticky and bubbling away. This is the best time to add the chicken. Coat the chicken with the sweet and sour sauce. Don’t you think that after watching this, you wanna just go and make it yourself and just… that sauce. The taste is… go and try it. Serve everything and enjoy with rice and hot oolong tea.
