Chicken in Sweet and Sour Sauce with Mashed Potatoes and Melon

5 from 8 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 2 tbsp Celery leaves, chopped, fresh or frozen
  • 1 tbsp Kecap Tim Ikan
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 Egg, size M, just the egg white
  • 1 pinch Salt
  • 40 g Tapioca flour

For the mashed potatoes:

  • 2 size Potatoes, boiling floury
  • 70 g Coconut milk, creamy (24% fat)
  • 3 g Chicken broth, Kraft bouillon
  • 40 g Carrot, cut into small cubes, fresh or frozen
  • 1 tbsp Sunflower oil

For the sauce:

  • 80 g Coconut water
  • 2 tbsp Sambal Bangkok ala Siu
  • 1 tbsp Rice wine vinegar, clear, mild
  • 1 tbsp Rice wine vinegar, black, mild
  • 1 g Chicken broth, Kraft bouillon
  • 1 tbsp Soy sauce, light
  • 1 tbsp Sugar, white, fine
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)

For the vegetables:

  • 4 small Onions, red
  • 1 medium sized Cloves of garlic, fresh
  • 10 g Ginger, finely grated, fresh or frozen
  • 1 Hot peppers, red, long, mild
  • 4 Runner beans, green
  • 15 g Peanuts, blanched, unsalted
  • 2 tbsp Sunflower oil


  • 1,5 liter Frying oil, fresh

To garnish:

  • 2 Discs Watermelon


  • Wash fresh chicken breasts, dry them and freeze them a little, let frozen goods thaw. Cut across the grain into approx. 6mm thick slices. Halve the slices lengthways. Mix the Kecap Tim Ikan and the oyster sauce and marinate the chicken in it for 30 minutes.
  • In the meantime, wash, peel and halve the potatoes lengthways. Halve the halves lengthways and thirds across. Cook the pieces in salted water for 20 minutes. Press into a pulp with a potato press (e.g. Spätzleschwob or similar). Cut a 4 cm long piece from a washed carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Freeze unused goods.
  • Heat the sunflower oil in a pan and fry the carrot cubes in it for 1 minute. Add to the mashed potatoes, add the coconut milk and the chicken stock and mix everything briefly. Keep warm with the lid ready.
  • Heat the sunflower oil in a pan and fry the carrot cubes in it for 1 minute. Add to the mashed potatoes, add the coconut milk and the chicken stock and mix everything briefly. Keep warm with the lid ready.
  • Mix the ingredients for the sauce homogeneously. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
  • Wash, peel and cut a small white radish into thin slices. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present. Put in boiling water and blanch for 4 minutes. Then cut diagonally into pieces approx. 2cm long. Weigh the peanuts. Garnish 2 serving plates with the appropriate ingredients.
  • Heat the frying oil to 200 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Beat an egg, separate the egg white and yolk. Use the egg yolk for other purposes. Whisk the egg white with the salt and mix with the tapioca flour to form the dough. Mix the chicken with the marinade into the batter. Let the dough pieces slide one by one into the deep-frying oil (caution: danger of splashing) and fry until light brown. Lift out of the frying oil with a slotted spoon, drain and place in a warm pan and keep warm.
  • Heat the sunflower oil in a wok. Add the first 3 ingredients to the vegetables and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for 2 minutes. Deglaze with the briefly stirred sauce and simmer for 2 minutes over reduced heat with the lid on.
  • Place the mashed potatoes and the chicken pieces on the serving plates and drizzle with the sauce. Sprinkle with celery leaves, serve immediately and enjoy.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Crispy Pieces of Fish Fried in Batter

Chinese Oxtail Soup with Mushrooms