Sweet and sour chicken

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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
 
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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.