Chicken Cutlet with Sweet and Sour Sauce

Chicken Cutlet Sweetand Sour Sauce

Sweet and Sour Sauce

What makes this dish so special to my kids is the apple slices in the sweet and sour sauce.
  • Prep Time: 30 Minutes
  • Cook Time:30 Minutes


(A) Chicken Cutlet

  • 1 lb Chicken Breast Tenders, rinsed and pat dry
  • 1 cup panko bread crumbs
  • 1 cup flour
  • 1 egg beaten with 2 tbsp water and 1/2 tsp salt

(B) Vegetables and Fruits for Sweet and Sour Sauce

  • 1/2 large yellow onion, cut into 1 inch pieces
  • 1/2 red bell pepper, cut into 1 inch pieces
  • 1/2 green bell pepper, cut into 1 inch pieces
  • 1 large apple (I like to use Fuji apple), peeled and sliced

(C) Sweet and Sour Sauce

  • 6 tbsp sugar
  • 6 tbsp white vinegar
  • 6 tbsp tomato ketchup
  • 1/2 tsp salt
  • 1 1/2 tsp corn starch
  • 2 tbsp canola oil


To prepare Chicken Cutlet:

  1. Heat oil for deep frying in wok over medium high heat.
  2. Roll each breast tender in flour and coat evenly.
  3. Dip breast tender into egg mixture and roll generously in panko bread crumbs.
  4. Deep fry until golden brown, drain.

To prepare Sweet and Source Sauce:

  1. Combine (C) and set aside.
  2. Heat 2 tbsp oil in wok over medium high heat.
  3. Add onions, red pepper, green pepper, and fry for a few minutes until the vegetable is a little charred.
  4. Add apple slices and stir fry for another minute.
  5. Stir sauce well from step 1 and pour into wok, heat until sauce boils.
  6. Serve hot over chicken cutlet.
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