Cantonese-Style Sweet and Sour Chicken (No Refined Sugar)

Sweet and sour chicken is one of the most popular and beloved dishes in Cantonese cuisine, known for its perfect balance of flavors—sweet, tangy, and savory. Traditionally, this dish combines crispy fried chicken with a rich sauce made from vinegar, sugar, and ketchup. In this version, we’re giving it a healthier twist by using honey as the sweetener, adding natural sweetness without compromising on the iconic flavor. This delicious dish, with its bright colors and addictive sauce, is perfect for any occasion, whether it’s a weeknight dinner or a special gathering.

The Origins of This Dish

Sweet and sour dishes have a long history in Chinese cuisine, particularly in Cantonese cooking, where the focus is on balancing flavours. The Cantonese version of sweet and sour chicken that we know today evolved over time, blending traditional Chinese ingredients like rice vinegar and soy sauce with Western influences, such as ketchup. Sweet and sour pork was originally the more common dish, but as chicken became more widely available, sweet and sour chicken grew in popularity.

The combination of crispy fried chicken and a sticky, tangy sauce has made it a favourite in Chinese restaurants around the world, particularly in the West. The use of honey in this recipe offers a natural sweetness, giving the dish a more wholesome touch without losing its signature flavour.

Health Benefits of Cantonese-Style Sweet and Sour Chicken with Honey

This version of sweet and sour chicken is a healthier alternative to the classic, thanks to the use of honey as the sweetener. Honey provides a natural source of sweetness, rich in antioxidants and with anti-inflammatory properties. Unlike refined sugar, honey also has a lower glycemic index, meaning it can help avoid sharp spikes in blood sugar.

Additionally, this recipe uses chicken breast, which is a lean source of protein, making it a lighter option compared to fattier cuts of meat. The use of fresh bell peppers and onions adds vitamins, minerals, and fibre to the dish, contributing to overall wellness. Pineapple chunks are rich in vitamin C and digestive enzymes like bromelain, which aid in digestion.

By making this dish at home, you can also control the amount of oil used for frying, ensuring a balanced, nutritious meal while still enjoying the delicious crispy texture that sweet and sour chicken is known for.

Why You Should Make Cantonese-Style Sweet and Sour Chicken at Home

Making sweet and sour chicken at home allows you to control the quality of ingredients and the level of sweetness. Using honey instead of refined sugar not only makes the dish healthier but also adds a more complex, natural sweetness. Additionally, home-cooked sweet and sour chicken is often lighter, as you can limit the amount of oil used and ensure fresh, wholesome vegetables are included.

Store-bought or restaurant versions of sweet and sour chicken can often be overly sweet or lack the right balance of flavours. By preparing it yourself, you can tweak the sauce to your liking, whether you prefer it tangier, spicier, or sweeter. Plus, it’s a great way to impress family and friends with a delicious, authentic Cantonese dish made right in your kitchen.

Cantonese-Style Sweet and Sour Chicken (No Refined Sugar)

Recipe by TheFeelGoodCookCourse: MainCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

450

kcal

Ingredients

• 400g (14 oz) boneless, skinless chicken breasts, cut into small chunks the same size you would expect from the Chinese takeaway

• 1/2 cup (60g) cornstarch/cornflower you may need more

• 1 large egg, beaten

• Avocado Oil, for frying

• 1 bell pepper, cut into chunks

• 1 small onion, cut into chunks

• 1/2 cup (120 ml) pineapple chunks

• Any other veg you would like I added broccoli and carrots

• 1 tsp White Pepper

• 1 tsp Salt

• 1/4 tsp MSG (optional but won’t taste like the takeaway without it)

• For the sauce:

• 1/4 cup (60 ml) honey

• 1/4 cup (60 ml) rice vinegar (or apple cider vinegar)

• 3 tablespoons soy sauce

• 2 tablespoons ketchup

• 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)

• Salt and pepper, to taste

• 1/4 tsp MSG (optional but won’t taste like the takeaway without it)

• 1/4 cup (60 ml) water

Directions

• Prepare the chicken:
  In a large bowl mix the cornstarch salt, pepper and MSG, coat the chicken pieces with a tablespoon of the flour and the beaten egg and give it a good massage. Then add the chicken pieces to the remaining flour and make sure they are fully coated.
• Fry the chicken:
  Heat vegetable oil in a large pan or wok over medium heat you want enough oil to cover at least half the chicken. Ensure that your pan is deep enough so that the oil is no deeper than a 1/3rd of the pan. Once hot, give the chicken a little shake to knock off the excess flour before adding to the pan fry the chicken in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown and crispy, Remove and drain on paper towels. If your not comfortable judging if the chicken is cooked you can cut a piece in half to ensure that there is no pink meat.
• Make the sauce:
  In a small saucepan, combine the water, honey, rice vinegar, soy sauce, MSG and ketchup. Heat over medium-low heat, stirring until the honey is fully dissolved. Mix the cornstarch with water to make a slurry, then slowly stir it into the sauce to thicken. Simmer for 2-3 minutes, until the sauce is glossy and thickened.
• Sauté the vegetables:
  In the same pan used to fry the chicken (after draining excess oil), sauté the bell peppers, onion, and pineapple chunks (if using) over medium heat for 2-3 minutes, until just tender but still crisp.
• Combine everything:
  Add the crispy chicken to the pan with the vegetables, then pour the sweet and sour sauce over the top. Toss everything together until the chicken is well-coated in the sauce.
• Serve:
  Serve immediately with rice or noodles maybe some prawn crackers and enjoy the perfect balance of sweet, sour, and savoury flavours.