Sweet and Sour Chicken Recipes

Sweet and Sour Fried Noodles (Mee Grob)

These sweet and sour chicken recipes can also be made with pork.

3 cups (750 ml) peanut oil
8 oz (225 g) fine rice noodles (rice vermicelli)
4 oz (125 g) ground pork or chicken)
4 oz (125 g) raw shrimp, peeled and finely chopped
1 cup (250 ml) finely chopped firm tofu)
1/3 cup (80 ml) white vinegar)
1/3 cup (80 ml) sugar)
1/3 cup (80 ml) Thai fish sauce*)
3 eggs, beaten)
Freshly ground pepper to taste)
2 heads pickled garlic, thinly sliced (see recipe below))
2 - 3 hot red chilies, seeded and thinly sliced)
3/4 cup (180 ml) chopped cilantro (coriander leaves))
1/4 cup (60 ml) chopped fresh chives

* Available in finer supermarkets and Asian specialty shops

Heat the oil in a wok or pot over moderate heat until the surface shimmers. Meanwhile, place the rice noodles in a plastic bag and crush to break them into small pieces. Test the oil by dropping a few noodles in - they should puff up immediately. Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown. Drain on paper towels. Drain off all but about 1/4 cup (60 ml) of the oil and stir fry the ground pork or chicken for 2 to 3 minutes, until no longer pink. Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute. Stir the vinegar, sugar, and fish sauce together in a bowl until the sugar is dissolved. Add to the meat mixture and bring to a boil. Add the beaten eggs and pepper, stirring until the eggs are set. Add the noodles and the remaining ingredients and stir gently to combine.

Serve immediately. This sweet and sour chicken recipe serves 4 to 6.

Thai pickled garlic may be purchased in Asian specialty shops, or you may make your own a week or two in advance.

Pickled Garlic

6 whole heads of garlic)
4 cups (1 L) water)
1 cup (250 ml) white vinegar)
3 Tbs (45 ml) sugar)
1 Tbs (15 ml) salt

Peel as much of the papery skin off the outside of the garlic as possible while keeping the heads intact. Combine the remaining ingredients in a saucepan and bring to a boil over high heat. Boil for 5 minutes and add the garlic. Boil for 2 minutes and remove from the heat. Transfer the garlic and the liquid to sterilized jars and refrigerate for at least 1 week before using. Will keep for several months refrigerated. Makes about 2 pints (1 L).

Pineapple Sweet and Sour Chicken Recipes

2 cups green pepper
2 cups celery, sliced diagonally
2 tablespoons oil
1 tin (14 ounces) unsweetened pineapple tidbits (drained)
2 cups drained pineapple juice with water added to make up
5 tablespoons cornstarch
2/3 cup brown sugar
1/3 cup vinegar
1/4 cup soy sauce
4 cups left over chicken, cut in cubes
cooked rice (as required)

Saute vegetables in oil until tender crisp. Remove from pan. Combine pineapple juice with water, cornstarch, brown sugar, vinegar and soy sauce in saucepan. Cook, stirring constantly until sauce thickens. Add drained pineapple, vegetables and chicken. Heat and serve with rice.

This sweet and sour chicken recipe serves 8-10.

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