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April 24, 2019

Chinese Chicken – the best I’ve tasted so far!

Posted on June 17, 2015 by in Chicken

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Chinese Chicken


Chinese Chicken can mean a gazillion different things, but to me, it means take-out and lots of it.

I worked in Port Elizabeth for a good couple of years, met my husband there and after a while we moved to the mother city, Cape Town. Whilst living in Port Elizabeth, Michael’s, a no-fuss Chinese take away shop, was one of our favorite take-out places. Not for any other dish, but the Sweet and Sour Chinese Chicken or Pork. Sweet, sour, greasy and just so moreish and delicious.

After we left Port Elizabeth, take out and specifically Sweet and Sour Chinese Chicken has never been the same. So when we do visit Port Elizabeth over Christmas time to visit the in laws, we have a few Michael’s stops to satisfy our cravings.

Chinese Chicken

My search for a recipe that comes anywhere near that sweet and sour Chinese Chicken, was somewhat disappointing until I found this recipe on Pinterest. The taste was spot on or as my children would say “on point” and I was back in Port Elizabeth eating Chinese Chicken from a Chinese carton box with chop stix. The beauty of this recipe was that I had all the ingredients and I could make it immediately. I have to say though, it is not low-carbs, low-fat or low-sugar, on the contrary it sinful and bad for you, but man it is good!

I did not have de-boned and skinless chicken breasts, so I used chicken pieces and it worked just as well, but I have a suspicion the chicken nuggets will be better. I am even going to try this with pork. I have also altered the recipe a little, because I want the chicken to be super tender and delicious.

Chinese Chicken

Chinese Chicken (Sweet and Sour Chicken)

serves 4

Ingredients

1 kg de-boned chicken breasts or 1,5 kg chicken pieces – I use drumsticks and thighs

salt and pepper

250 ml corn starch or Mazeina

2 – 3 eggs

375 ml oil

For the sauce

200 ml sugar – you can reduce it to 150 ml – some people find it too sweet

175 ml rice wine vinegar or white wine vinegar

100 ml tomato sauce – I use All Gold

25 ml soy sauce

1 thumb-size piece ginger – grated

2 cloves garlic – grated

juice of 1 lime

Method

Preheat the oven to 180 C. If you are using chicken breasts, cut in small pieces. Season with salt and pepper. Put cornstarch in a plastic bag and add the chicken pieces. Close the bag and shake it until all the chicken pieces are coated with cornstarch. Whisk the egg is a bowl and then toss the chicken pieces in the egg to coat. Heat the oil in a pan or wok and fry the chicken pieces until it starts to color. The big chicken pieces does not have to be cooked through as it is still going to cook in the oven. Transfer the chicken pieces to a oven-proof dish.

Mix all the ingredients for the sauce and pour over the chicken pieces. Place in the oven and bake for about 1 hour. Every now and then, just toss the pieces so that it is coated on all sides with the delicious stick Sweet and Sour  sauce. Try it, you will love this version of Sweet and Sour Chinese Chicken.

Cook’s Note:

I had to do a trip to school to collect kiddos, so my chicken is a little too dark, but it was still delicious. It must have a golden brown, reddish color.

Chinese Chicken

Tomorrow  morning  just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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14 Responses to “Chinese Chicken – the best I’ve tasted so far!”

  1. Joan Badenhorst. 18 June 2015 at 8:16 pm #

    Ek luister na jou op RSG. skryf al jou resepte af. Kan nie wag dat familie kom kuier. Gaan defnitief jou Suur Chinese hoender opdien.

  2. Rina Snijders 19 June 2015 at 9:47 am #

    Kan ek asb. die toepasiing se naam kry waarvan jy gepraat het Baie dankie

    • nerinatimm 20 June 2015 at 9:06 am #

      Rina, ek het per epos geantwoord!

  3. Heather De Bruin 19 June 2015 at 10:25 am #

    Well I know what I’m making this weekend. 1st – Nina’s Mushroom Risotto #nomnomnom
    2nd – Nina’s Sweet n Sour Chicken

    Looks to be a yummy weekend.

  4. Isobel Conradie 19 June 2015 at 7:58 pm #

    Het toe vanaand hierdie vir ons gemaak – dankie, ek stem saam, dis vir my ook die lekkerste lekker ooit, Nina!

    • nerinatimm 20 June 2015 at 9:05 am #

      Wonderlik, ek is bly jy het ‘n wen resep gevind vir jou familie!

  5. Riana Jacobs 19 June 2015 at 11:20 pm #

    Die lekkerste hoender ooit! Dankie Nina, die probleem is nou ons wil net meer hê!

    • nerinatimm 20 June 2015 at 9:05 am #

      Gelukkig is dit maklik genoeg om sommer baie te maak!

  6. Del 20 June 2015 at 7:43 am #

    Dit is n moet om te probeer, want dit is lip aflek lekker!

    • nerinatimm 20 June 2015 at 9:04 am #

      Dankie Del, so bly jy het probeer en dit so geniet!

  7. Cecilia Meyer 20 June 2015 at 10:15 am #

    Hallo Dankie vir die lekker resepte. Sal jy asb vir my die apps stuur waarvan jy gepraat het oor RSG. Dankie baie

  8. Karen vd Walt 22 June 2015 at 10:14 am #

    wat was die “basil” app waarvan jy gepraat het? Daar is 2 of 3 en ek is nie seker wat is regte een.
    Ek het die “subulator” gekry – dis uitstekend!
    Dankie

  9. Issie Nel 22 June 2015 at 10:26 am #

    Hallo Nina, kan jy vir my asb. die toepassings waarvan jy verlede week gepraat het laat kry. Baie dankie. Lekker week.


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    […] also form part of a typical Chinese dim sum, which is small bite-sized portions of food. Other than Sweet and Sour Chinese Chicken, this is my absolute favorite. Opening up a bamboo steamer basket with all the tasty titbits, is […]

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