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Spicy Twist on Sweet & Sour

The classic sweet and sour chicken gets a fiery makeover in this bold fusion recipe that marries traditional Cantonese cooking with spicy elements. While the original dish is beloved for its perfect balance of sweet tanginess, this version adds layers of heat through fresh Thai chillies, warming chili oil, and bright red chilli flakes. The result maintains the dish’s signature glossy sauce and crispy chicken pieces but introduces a pleasant warmth that builds with each bite. The combination of fresh  chillies, chilli oil  and flakes  creates a complex heat profile that complements rather than overwhelms the familiar sweet and sour flavours. This adaptation proves that even the most established recipes can be successfully reimagined while respecting their original character. Perfect for those who love the classic dish but crave an extra kick of spice.

Spicy sweet and sour chicken
 
Author: 
Nutrition Information
  • Serving size: 320 grams
  • Calories: 1014 kcal
  • Fat: 74 g
  • Saturated fat: 12 g
  • Unsaturated fat: 11 gr
  • Carbohydrates: 41 g
  • Sugar: 12 g
  • Sodium: 1203 mg
  • Fiber: 4 g
  • Protein: 41 g
  • Cholesterol: 412 mg
Recipe type: Lunch
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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This spicy twist on sweet and sour chicken brings together the best of Chinese flavour profiles. By adding different types of chillies to the classic tangy-sweet sauce, we create a dish that dances on the palate with waves of heat, sweetness, and tartness. The crispy chicken pieces, coated in a light yet crunchy batter, soak up the complex sauce while maintaining their crunch. It's a perfect example of how a modern interpretation can breathe new life into a takeout favourite.
Ingredients
For the Chicken:
  • 500g chicken thigh, cut into bite-sized pieces
  • 1 egg
  • ½ cup cornstarch
  • Salt and pepper
  • Oil for frying
For the Spicy Sweet and Sour Sauce:
  • 3 tablespoons ketchup
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2-3 Thai red chillies, finely chopped
  • 1 teaspoon chilli oil
  • 1 teaspoon chilli flakes
  • ½ cup chicken stock
Vegetables:
  • 1 red bell pepper, chunked
  • 1 green bell pepper, chunked
  • 1 onion, chunked
  • 2 cloves garlic, minced
  • 1 thumb ginger, minced
  • 1 fresh red chili, sliced for garnish
  • Pineapple chunks (optional)
Instructions
  1. Coat chicken pieces in beaten egg, then dredge in seasoned cornstarch.
  2. Deep fry chicken at 180°C (350°F) until golden brown. Drain on paper towels.
  3. For the sauce: Combine ketchup, vinegar, sugar, soy sauce, chopped Thai chillies, chili oil, and stock in a bowl.
  4. In a wok, stir-fry garlic, ginger, and onions until fragrant.
  5. Add bell peppers, stir-fry for 1 minute.
  6. Pour in sauce mixture, bring to simmer.
  7. Add fried chicken pieces, toss to coat.
  8. Garnish with fresh chili slices and serve hot with rice.
Notes
This recipe yields 4 portions

Keywords: . Spicy sweet and sour chicken

This is a fusion version adding heat to the traditional dish. You can adjust the number and types of chillies to control spiciness.

 

 

Spicy Fajitas

CGS North American cuisine 0 Comment

Spicy Chicken Fajitas!

Fancy adding some zest to your weeknight meals? Give our mouthwatering spicy chicken fajita recipe a go! The secret’s in the perfect blend of fajita mix spices that will tantalise your taste buds. Whipping up your own chicken fajita spices mix is easier than you might think. Here’s a quick rundown of the essential spices for chicken fajitas: chilli powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper (for extra heat). Combine these spices in a bowl, and bob’s your uncle! You’ve got a homemade spicy fajita mix that rivals any shop-bought version.

Don’t forget to customise your spicy fajita mix to suit your taste preferences. If you love heat, increase the amount of cayenne or add some crushed red pepper flakes. For a smoky twist, incorporate some smoked paprika into your blend. Experiment with different ratios of spices to create your signature chicken fajita spices mix. Remember, the key to perfect fajitas is not just in the spices, but also in the preparation – make sure your frying pan is screaming hot before adding your seasoned chicken for that classic fajita sizzle!

To make your chicken fajitas spice recipe even more flavoursome, try toasting the spices in a dry pan before mixing. This simple step releases the aromatic oils, intensifying the flavours in your fajita mix spices. For the ultimate spicy chicken fajita experience, coat your chicken strips generously with the spice blend, then sear them in a hot frying pan with colourful bell peppers and onions. The result? A sizzling, aromatic dish that’s sure to become a family favourite. Ready to spice things up? Give this chicken fajitas spice recipe a go and transform your supper into a fiesta of flavours!

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Kung Poa Chicken

CGS Asian cuisine 0 Comment

AKA Koon  Po Chicken

Kung Pao Chicken, also known as Koon Po Chicken, has an interesting history that traces back to the Qing Dynasty (1644-1912) in China. The dish is named after Ding Baozhen, a governor of Sichuan Province during the late Qing Dynasty, who held the title of “Gong Bao” (translated as “Palace Guardian” or “Kung Pao” in English). Ding Baozhen was known for his love of culinary delights, and one of his favourite dishes was a spicy chicken stir-fry with peanuts.

The original version of the dish was created by the governor’s chef, combining locally available ingredients with the bold flavours characteristic of Sichuan cuisine. Over time, Kung Pao Chicken became popular throughout China, with regional variations emerging. The Sichuan version is particularly famous for its use of Sichuan peppercorns, which impart a unique numbing sensation, and dried red chilies that add significant heat and a deep, smoky flavour to the dish.

Kung Pao Chicken was introduced to the Western world in the 20th century, especially during the mid-1900s, as Chinese immigrants brought their culinary traditions to different parts of the world. In Western adaptations, the dish sometimes includes bell peppers and other vegetables, and the level of spiciness is often toned down to suit local tastes. Despite these adaptations, the essence of the dish—a flavourful blend of spicy, sweet, and savoury elements—remains true to its origins, continuing to delight palates globally.

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