Everyone loves ‘Sweet & Sour Chicken /Pork’. I simply wanted to make the dish spicy hot! I usually don’t have fresh chilli, but a jar of Toban Djan (Chili Bean Sauce) is in the fridge for always, so I added it to the ordinary sweet & sour chicken. This dish is now everyone’s favourite!


2 Servings


300g Chicken Fillets
Salt & Pepper
2 tablespoons Potato Starch Flour
1-2 tablespoons Oil
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) OR Fresh Chilli

Sauce Ingredients

1 tablespoon Soy Sauce
1 tablespoon Sugar
1 tablespoon Rice Vinegar
1 teaspoon Grated Garlic
1 teaspoon Grated Ginger
1-2 teaspoons Toban Djan (Chili Bean Sauce) *OR Fresh Chilli

  1. Combine all the sauce ingredients in a small bowl.
  2. Cut Chicken Fillets into 3-4cm size pieces, season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce. Please make sure the Chicken pieces are well coated.
  3. Heat Oil in a frying pan over medium heat and cook Chicken. When Chicken pieces are cooked, using paper towel remove excess oil in the pan, then add sauce and combine all well.
  4. Sprinkle with finely chopped Spring Onions and Shichimi (Japanese Chilli Spice Mix) and serve.