Tuesday, November 27, 2007

Sweet and Sour Chicken Strips

I gave up frying with my wok. It always stick. I wanted to buy a fryer, but I don't want to waste the money nor do I want my kitchen top to be cluttered with yet another electrical appliance.

I have decided to fry food in my small pot. Surprisingly and much to my delight, it works! No sticking of food to the wok. I get to cover the pot and prevent oil from splattering, without having to use a big cover (for the wok). This means less washing for my hub and less effort in mopping the floor for me. :)

Anyways, I was trying to 'replicate' the delicious Sweet and Sour Chicken balls we had at the kopitiam tze char. I didn't manage to get the exact taste but the product was just as tasty, especially when the chicken strips are still piping hot from the pot. :) Eh? Hot. Pot. It rhymes. Heh...


  • Chicken Fillet (4 strips)
  • Pineapple (5 cut pieces)

  • 2 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 2 tbsp vinegar
  • 2 tbsp water
  • 1 tsp sugar


  • 1 tbsp Oyster sauce
  • 1 tsp Light soy sauce
  • Dash of Pepper
  • 1 egg
  • Flour

1) Marinade the chicken with light soy sauce, oyster sauce and pepper
2) Coat with chicken strips with Egg and flour
3) Fry the chicken strips till golden brown
4) Combine the seasonings and pineapple and heat it over moderately low heat.
5) Mix the sweet and sour sauce with the chicken strip

My hub was pretty pleased with all the dishes I have cooked today. It really makes my day! :D


ilovepearly said...

Why don't you get a stainless steel / nonstick pan? They work great for frying stuff.

Food Lover said...

I don't want to get a teflon pan due to health reasons. Mine's a stainless steel, but it still sticks! I wonder if it has got anything to do with the temperature of the oil? Any idea? :P

ilovepearly said...

I was planning to buy a green pan, it's better then the regular non-stick and it says not to stick at all + can take high temp when cooking.

Food Lover said...

Oh really! I have not heard of a green pan before. I have just done a search and realised that it's not only environmentally friendly, non-stick, but also does not release toxic substance at high temperature! Thanks for recommending this! Are you now using it? I am not too sure where I can get it in Singapore and for how much. Any idea?

Food Lover said...

Oh ya, btw, care to add me to your xanga blog? Would like to know more about you too. :)

Quinn said...

Hi there...
4 strips of chicken fillet = 1 piece deboned chicken thigh?
please advise
I'm serving for 2

Food Lover said...

Hi Quinn, I think you will need 2. The chicken fillet I had are not very thick.