Baked Sweet and Sour Chicken Breast Fillet on Basmati Rice

5 from 9 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 120 g Wheat flour
  • 30 g Cornstarch
  • 200 ml Milk
  • 1 big pinch Salt
  • 1 tsp Baking powder
  • 1 tbsp Sunflower oil
  • 1 Egg

Baked chicken breast fillet:

  • 400 g 2 chicken breast fillets
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • Light soy sauce
  • Batter
  • 500 ml Peanut oil

Sweet and sour sauce:

  • 200 g Pineapple cubes
  • 200 ml Pineapple juice
  • 4 tbsp Light rice vinegar
  • 1 tsp Salt
  • 1 tbsp Dark soy sauce
  • 1 tbsp Tomato paste
  • 2 tbsp Tomato ketchup
  • 2 tbsp Liquid honey
  • 1 tbsp Lemon juice
  • 2 tbsp Cornstarch


  • 100 g Basmati rice
  • 250 ml Water



  • Mix wheat flour (120 g), corn starch (30 g), milk (200 ml), salt (1 big pinch), baking powder (1 teaspoon), sunflower oil (1 tbsp) and an egg to form a smooth, thick batter.

Baked chicken breast fillet:

  • Clean and wash the chicken breast fillets, pat dry with kitchen paper and cut in half if they are too thick. Season the chicken breast fillets on both sides with coarse sea salt from the mill and colored pepper from the mill. Drizzle both sides with light soy sauce and rub / rub. Heat the wok, pour in the peanut oil (500 ml) and heat until a wooden stick is held in it, bubbles form / rise. The peanut oil then has the right temperature for deep-frying or baking. Pull the seasoned chicken breast fillets one after the other through the batter, carefully place in the hot peanut oil, deep-fry / bake on both sides (2 - 3 minutes each) until golden-brown and place on the wok drainage grid. Continue until all the chicken breast fillets are deep-fried / baked.

Sweet and sour sauce:

  • The pineapple pieces (200 g) with the pineapple juice (200 ml), light rice vinegar (4 tbsp), salt (1 tsp), dark soy sauce (1 tbsp), tomato paste (1 tbsp), tomato ketchup (2 tbsp), liquid honey Mix (2 tbsp), lemon juice (1 tbsp) and corn starch (2 tbsp) into the sweet and sour sauce. Warm up the sweet and sour sauce just before serving so that it thickens nicely. Alternatively, you could also use a ready-made, store-bought sweet and sour sauce. But does not come close to the quality of a homemade one.

Basmati rice:

  • Bring basmati rice (100 g) in water (250 ml) to the boil, stir and cook with the lid on the lowest temperature setting for approx. 20 minutes.


  • Divide the rice between 2 plates. Cut the baked chicken breast fillets into strips with a very sharp knife and place them decoratively on the rice. Add the sweet and sour sauce and serve immediately. Chopsticks may also be sufficient.


  • With the rest of the batter, I baked pieces of meat loaf.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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