Tom Daley's sweet & sour chicken | Jamie Oliver recipe (2024)

FAQs

Tom Daley's sweet & sour chicken | Jamie Oliver recipe? ›

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.

The origin of sweet and sour chicken was in the 18th century or even earlier from China. It spread to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. In some countries, the dish is known as Ku lo yuk.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

Sweet and sour sauce features a balanced combination of sweet and tangy flavors, making it a versatile condiment that can be used in various ways to enhance the flavor of your dishes.

Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil.

A corn starch slurry thickens the sauce – this sauce is a medium thickness, so depending on your preference add little more or less corn starch slurry (but go slowly – the sauce will take a little time to thicken up once the slurry is added). I recommend serving the sweet and sour sauce separately from the chicken.

Our sweet and sour dishes are either 'Cantonese style' (which is the same as 'Hong Kong Style') or Sweet and Sour 'Balls' (thick battered). Our Cantonese style is cooked with the sauce, onions, peppers and pineapple. Whereas the Sweet and sour Chicken or King Prawns balls come with a separate pot of sauce.

General Tso's chicken and sweet and sour chicken are completely different dishes. Starting with the sauce, General Tso's chicken is a sweet, spicy, and slightly tangy while sweet and sour sauce is often served on the side and is just sweet and tangy.

Fusion cuisine

Sweet and sour chicken is a dish frequently served in Chinese restaurants in various countries in Oceania, Europe, North America, and South America and available at some restaurants in East Asia and Southeast Asia in an essentially identical version.

In which country did sweet and sour chicken become popular? ›

Sweet and sour sauces were often used to balance flavours and enhance the taste of meats, poultry, and seafood dishes. Over the centuries, sweet and sour dishes became popular across China, with each region adding its unique twist to the recipe.

The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.

Water, Tomatoes, Sugar, Onion (9.9%), Carrot, Vinegar, Pineapple (3.5%), Green Pepper (3.3%), Modified Maize Starch, Red Pepper (1.9%), Bamboo Shoots, Salt, Colour (Paprika Extract), Spices.

At the heart of it, sweet & sour mix is just lemon juice, lime juice, water, and sugar. The basic ration is equal parts sugar water and citrus juice. You can always make it sweeter or more tart to fix your preference.

Sour mix (also known as sweet and sour mix) is a mixer that is yellow-green in color and is used in many co*cktails. It is made from approximately equal parts lemon and/or lime juice and simple syrup and shaken vigorously with ice. This produces a pearly-white liquid with a pronounced flavor.

Tip: Sugar can also soften acidic flavors, as in a sweet-and-sour sauce. To see how, make an overly sour vinaigrette, then whisk in sugar a pinch at a time until the vinaigrette tastes less harsh but not sweet.