Welcome to another episode of Merit Around the World!
Today, we’re travelling to China to prepare one of the most popular Chinese-inspired dishes—Sweet and Sour Chicken with Egg Fried Rice.
This homemade recipe is crispy, flavourful, and easy to make at home. The chicken is marinated in soy sauce, oyster sauce, and cornflour before being fried until golden and crispy, then coated in a delicious homemade sweet and sour sauce. It is served with flavourful egg fried rice, making it a perfect meal for lunch or dinner.
Follow the detailed recipe below and enjoy cooking with Diary of Merit Living.
Ingredients
For the Chicken
500g chicken breast or boneless chicken thighs, cut into bite-sized pieces
A splash of soy sauce
A splash of oyster sauce
Cornflour (enough to coat the chicken)
For the Sweet and Sour Sauce
1 onion, cut into chunks
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
2 tablespoons homemade garlic and ginger paste
1 cup pineapple chunks
1 cup pineapple juice
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons white vinegar
2 tablespoons brown sugar
½ teaspoon black pepper
1 teaspoon paprika
1 tablespoon cornflour
2 tablespoons water (to make the cornflour slurry)
For the Egg Fried Rice
2 cups cooked rice
2 eggs
1 cup mixed vegetables (carrots, sweet corn, and green peas)
Chopped spring onions
Soy sauce
White pepper
Sesame oil
Reserved oil from frying the chicken
black pepper
Instructions
Step 1: Marinate the Chicken
Wash and cut the chicken into bite-sized pieces. Add a splash of soy sauce, a splash of oyster sauce, and enough cornflour to coat the chicken. Mix well until every piece is evenly coated. Cover and allow the chicken to marinate for 10 minutes.
Heat vegetable oil in a frying pan over medium heat. Fry the marinated chicken in batches until golden brown and fully cooked. Remove the chicken and place it on a paper towel to drain. Do not discard the frying oil, as it will be used later for the egg fried rice.
Step 3: Prepare the Sweet and Sour sauce
Heat a clean pan using a little of the reserved oil from frying the chicken. Add the homemade garlic and ginger paste and sauté for about a minute until fragrant.
Add the chopped onion, followed by the green and red bell peppers. Stir-fry for 2–3 minutes until the vegetables are slightly tender but still crisp.
Add the white vinegar and ketchup, stirring well to combine. Then add the brown sugar, followed by the soy sauce and oyster sauce. Mix everything together before pouring in the pineapple juice.
Season with paprika, white pepper, and black pepper. Stir well and allow the sauce to come to a gentle simmer.
Add the pineapple chunks and cook for another 2 minutes.
Mix the cornflour with water to make a slurry and slowly pour it into the sauce while stirring continuously until the sauce thickens. If the sauce becomes too thick, add a little water until you reach your desired consistency.
Finally, drizzle in a little sesame oil and give the sauce a final stir.
Step 4: Prepare the Egg Fried Rice
Heat 1 tablespoon of fresh vegetable oil in a large frying pan or wok over medium-high heat.
Crack the eggs into the pan and scramble until fully cooked. Remove the scrambled eggs from the pan and set them aside.
Add a little more oil to the same pan, then add the cold, cooked rice. Stir-fry the rice for a few seconds.
Add the mixed vegetables (carrots, sweet corn, and green peas) and stir-fry together with the rice.
Season with white pepper and black pepper, then stir well. Add the soy sauce and continue stir-frying until the rice is evenly coated.
Return the scrambled eggs to the pan and mix everything together.
Add the chopped spring onions and give everything a good stir.
Finally, drizzle in the sesame oil, give the fried rice one final stir, then remove from the heat.
Step 5: Serve and Enjoy
Serve the Sweet and Sour Chicken hot alongside the Egg Fried Rice.
For the best experience, enjoy it while it’s still hot and garnish with extra chopped spring onions or sesame seeds if desired.
If you try this recipe, I’d love to hear from you! Leave a comment below and let me know how it turned out. Don’t forget to share your photos and tag Diary of Merit Living on social media.
Thank you for joining me on another episode of Merit Around the World!
I hope you enjoyed making this Sweet and Sour Chicken with Egg Fried Rice as much as I enjoyed sharing it with you.
If you try this recipe, I’d love to hear about your experience. Leave a comment below and let me know how it turned out. Your feedback means a lot and helps our growing community.
Don’t forget to share this recipe with your family and friends, and follow Diary of Merit Living for more delicious recipes from around the world.
See you in our next destination. Happy cooking! ❤️
Recipe Tips
Finish both the sauce and the fried rice with sesame oil for extra flavour and aroma.
Marinate the chicken for at least 10 minutes to allow it to absorb the flavours.
Use cold, cooked rice for the best egg fried rice. Freshly cooked rice can become soft and sticky.
Stir-fry the vegetables over medium-high heat to keep them slightly crisp.
If the sweet and sour sauce becomes too thick, simply add a little water until you reach your desired consistency.
Storage Instructions
Allow the Sweet and Sour Chicken and Egg Fried Rice to cool completely before storing.
Transfer them to separate airtight containers and refrigerate for up to 3 days.
To reheat, warm in a frying pan over medium heat or microwave until heated through. If the sauce becomes too thick, add a small splash of water while reheating.
Freezing is not recommended, as the vegetables and sauce may lose their texture after thawing.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Both chicken breast and boneless chicken thighs work well for this recipe.
Can I make this recipe ahead of time?
Yes. You can prepare the Sweet and Sour Chicken and Egg Fried Rice in advance and store them in the refrigerator for up to 3 days.
Can I use fresh pineapple instead of canned pineapple?
Absolutely! Fresh pineapple adds a delicious natural sweetness and works perfectly in this recipe.
Why should I use cold cooked rice?
Cold rice is firmer and less sticky, making it ideal for egg fried rice. It helps keep each grain separate while stir-frying.
Can I adjust the sweetness of the sauce?
Yes. Add more or less brown sugar depending on your taste preference.