This was my weekend lunch.  Feeling satisfied with the outcome as it is easy and quick to prepare yet yummy, yummy.  What more to complain during this trying times when one can still get to enjoy a proper meal in the comfort of the home.                       

The chicken is marinated well with salt, pepper and cooking wine, while the sauce is sweet and sour without other savoury seasoning.  Good combination.

I have used deboned chicken thighs to prepare this dish instead of chicken breast meat as I prefer to pan fry them which does not need oil when fried in a non stick pan.  Oh, I have missed out some pictures on the sauce.

Feel free to visit Lim’s Kitchen website for the original recipe.


[serves 3]

3 pieces deboned chicken thighs – makes slits to flatten them


1 tsp salt

1/2 tsp white pepper powder

1 tbsp cooking wine

1 egg yolk [I omit]

2 tbsp cornstarch

1 onion – peeled and cut wedges

1 tomato – cut wedges

1/2 red capsicum – seeded and cut wedges [optional]

3-4 dried chillies – soaked and cut sections

Ingredients For Sweet Sour Sauce [combined]

2-3 tbsp tomato sauce

2 tbsp sweet chilli sauce

1 tbsp sugar

1 tbsp cornstarch

10 tbsp water [120 ml water]

  1. Marinate the chicken pieces with salt, pepper, wine and cornstarch.  Set aside for at least 30 minutes.
  2. Heat a non stick wok without oil, pan fry the chicken pieces [skin side first] over medium high heat until golden brown and crispy.  Flip over to fry the meat side until cooked and golden in colour.
  3. Dish up fried chicken to a plate.  Remove excess oil.
  4. Using the same wok, fry onions, tomatoes, capsicum for 1 to 2 minutes, then add in the dried chillies.  Continue to fry, then pour in the combined sauce ingredients.  Cook over medium low heat until sauce thicken.
  5. Arrange fried chicken slices over a plate of rice.  Scoop enough sauce over chicken.  Serve with some sliced cucumbers.
  6. Enjoy!!!

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