Jeanette's Cakes

Sweet Sour Chicken

The Meat:

450g  skinless and boneless Chicken cut into pieces about 2cm thick and 3 -4cm long

The Sauce:


  • 3/4 cup white sugar
  •   5 ml molasses
1/3 cup white vinegar
1 cup pineapple juice cup
30ml soy sauce
30ml ketchup
  •  2 tablespoons cornstarch
  •  2 tablespoons water
  •  2.5 ml chili powder (optional)
  •  5ml fresh ginger



Place the sugar, vinegar, pineapple juice, soy sauce, ketchup in a small sauce pan

Mix the cornstarch and water into a paste and to the saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Add a drop of food colouring (optional)


Tempura Batter

  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water


1 Mix the dry ingredients.

2 Add water and mix well.

3 Use to coat chicken cubes.

4 Deep fry until a nice golden brown

5 Drain on paper towel