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I didn’t know if I should include this recipe in the China section, the England section, or the World section but since I found this particular recipe on the back of a corn flour box in England, I am going to place it in World, labeled as Oxford! The sweet and sour sauce can be used for any meats, or without meat for a sweet and sour fried rice. For the meat, we use chicken and shrimp, but I am sure this method applies to any meats you might want to use (but be warned, tastes may vary!) Generally the sherry can be cooking sherry or Harvey’s Bristol Cream (if you want to spend for that) and we haven’t had any problems using whatever was in our decanter. Enjoy!

Recipe Summary

Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4-6

Ingredients:

Sweet and Sour Chicken

For the meat:

• ¾ tbsp soy sauce
• 1 tbsp sherry
• 1 egg- beaten
• 4 tbsp corn flour
• ~ 1 lbs meat (chicken or shrimp is best)
• oil for deep frying

For the sweet and sour sauce:

• 3 tbsp demrarra sugar (pure cane)
• 8 oz. can of pineapple cubes, drained (save juice)
• 3 tbsp white wine vinegar
• 1 tomato, skinned and chopped
• ½ green pepper, deseeded and chopped
• ½ red pepper, deseeded and chopped
• 2 tbsp corn flour
• 2 tbsp water

Directions:
Mix soy sauce, sherry, egg, and flour together in a bowl. Add meat and marinade for at least 30 minutes.

Put sugar and vinegar in a pan and heat until the sugar dissolves. Add in the peeled and chopped tomatoes (less the seeds if you can manage it) and boil it into the sauce- the tomatoes are what makes the sauce red! But before the tomatoes are full sauced add the pineapple pieces, and peppers and cook for 2-3 minutes.

Make pineapple juice to 150 ml (5 oz) by adding water. Then add juice to the pan. Blend the corn flour with 2 tbsp of water, and then add the mixture to the pan. Bring the sauce to a boil, and simmer until the sauce thickens and clears. Set the sauce aside to rest.

Heat oil in a wok and then deep-fry the meat, a couple pieces at a time, until golden brown. Make sure the meat stays warm while it is all cooking. Then reheat the sauce over low heat.

Serve meat pieces over rice with the sauce poured on top. Use extra sauce to serve on the side.