Chicken Sweet & Sour

Delicious Sweet & Sour flavours combined with crispy, juicy chicken.
Friday night take-aways will be a thing of the past after you try this.

 

A simple Chinese inspired dish with some wholesome vibes.

Sweet & Sour is a family take-away classic but it can be so stodgy and process at times. This recipe teaches you how to create a delicious family meal that is bursting with most juicy chicken, a naturally sweet sauce and that subtle umami flavour to have everyone wanting more.

This recipe teaches you a traditional “secret” process called velvetting to coat your chicken that will revolutionise the way you cook Chinese food at home.

What You'll Need

Serves 2

1 tbsp oil

2 chicken fillets

2 spring onions

¼ red chilli (¼ tsp chilli flakes)

2 cloves garlic

½ carrot

¼ green, red & yellow pepper

Handful mange tout

Optional: bean sprouts & water chestnuts

 

Sauce

1 small tin pineapples ( pineapple & juice)

2 tbsp corn flour

2 tbsp soy sauce

2 tbsp tomato ketchup / puree (1 tsp brown sugar)

1 tbsp rice wine vinegar

100ml chicken stock

Rice: 100g wholegrain Basmati Rice

Equipment

Wok

Chopping Board

Knife

Saucepan & Lid

Bowls

Jug

How to Do It

  1. 1Prepare your mise en place. Prepare all the vegetables. De seed and dice the peppers into large chunks. De seed and thinly slice the red chili. Peel and dice the garlic. Slice the spring onions. Julienne the carrots and the mange tout.
  2. 2. Julienne the carrots and the mange tout.
    3. Open the tin of pineapples. Drain the juice and transfer to a bowl. Chop the pineapple rings into cubes.
  3. 3Velvet the Chicken : Thinly slice the chicken against the grain. In a small bowl combine the cornflour, soy sauce & Chinese 5 spice. Pop in the chicken and allow to marinade for a few minutes. Over 30 minutes is best if possible.
  4. 4Heat the oil in a wok, sauté the aromatics (garlic, chilli, spring onion) for 30 seconds.
    Add in the chicken and vegetables. Cook slowly over a low heat. Add a little splash of stock if it begins to stick.

  5. 5In a bowl combine all the ingredients for the sauce. Pour this mixture over the chicken and vegetables.
  6. 6Simmer over a low heat for 5 mins.When cooked serve with some noodles or steamed wholegrain rice. Garnish with julienne of spring onion, red chilli and fresh coriander ( for the grown ups )

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