RECIPE 09 / Mains
Danjo Recipes
Sweet and Sour Chicken
For 4 people · US imperial ingredients
More preparation, multiple stages or careful cooking. Rated for hands-on effort, not waiting time.
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Estimated for the base recipe. Allows time for frying and thickening the sauce; additional batches may take longer. Larger batches may take longer; times do not scale automatically.
Dietary & allergen notes
Listed allergens: Egg · Soy · Wheat (usual soy sauce)
- Check soy sauce, ketchup and cornstarch labels. Shared frying oil can introduce allergens.
With ingredient changes or label checks
- For gluten-free, use labeled gluten-free soy sauce or tamari and verify the remaining packaged ingredients.
Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance
MAKE ENOUGH FOR EVERYONE
How many people?
Base recipe: 4 people. Estimated main-course portions.
Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.
THE STARTING POINT
Ingredients
US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.
For 4 people · check off as you go
Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.
Need a swap?
1 lb boneless chicken thighsUse the same weight. Breast is leaner; cooking time changes with cut and thickness. Cook the replacement fully.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
½ cup potato starchUse the same quantity for this coating. The texture may be slightly different.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
Sauce
Need a swap?
1 tbsp neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
1 another color of bell pepperUse the same quantity. Green peppers are less sweet than red, yellow or orange.
Need a swap?
another mild vinegar (rice, white wine or cider)Start with the same quantity, then taste. Use unseasoned rice vinegar to avoid extra sugar and salt.
Need a swap?
1 tbsp tamariUse the same quantity. Salt levels vary, so taste before adding more salt.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.
LET’S MAKE IT
The method
- 01
Season chicken with salt and pepper.
- 02
Coat with cornstarch, dip in beaten egg.
- 03
Fry until golden and crisp, with chicken reaching 165°F (74°C) in the centre.
- 04
Set aside.
- 05
Dab with paper towel if greasy.
- 06
In a large pan, heat oil and fry garlic until fragrant.
- 07
Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar.
- 08
Bring to a boil.
- 09
When the sauce has thickened, add the fried chicken.
- 10
Toss to coat.
- 11
Garnish with chopped scallions and sesame seeds.
- 12
Serve with rice.
Recipe references
Cooking temperature guideA ROUGH GUIDE
Estimated nutrition
Per person · one serving
- Calories
- ~465 kcal
- Carbs
- 50 g
- Fat
- 16 g
- Protein
- 30 g
Changing the people count scales the recipe total; nutrition per person stays the same.
What’s included in this estimate?
Includes the full batter and sauce, plus an estimated 3 tbsp absorbed frying oil per base batch. Excludes rice and optional garnish.
Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.