Sweet and Sour Chicken
Enjoy this homemade crispy Sweet and Sour Chicken recipe with a delicious sweet and tangy sauce made from scratch in just 25 minutes.
Equipment
- wok
- large frying pan
Ingredients
- 5 tablespoon vegetable oil
- 2 pieces eggs lightly beaten
- 3 tablespoon cornflour (cornstarch)
- 90 g plain flour (all-purpose flour)
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon garlic salt
- 2 teaspoon paprika
- 3 pieces skinless chicken breast fillets chopped into bite-size chunks
Sauce
- 1 tablespoon vegetable oil
- 1 large onion peeled and chopped into large chunks
- 1 piece red pepper chopped into 1 inch pieces
- 1 piece green pepper chopped into 1 inch pieces
- 2 cloves garlic peeled and chopped/crushed
- 1 teaspoon minced ginger
- 150 ml tomato ketchup
- 2 tablespoon malt vinegar
- 6 tablespoon dark brown muscovado sugar
- 475 g canned pineapple chunks in juice
To Serve
- egg fried rice or boiled rice
- 1 teaspoon sesame seeds
Instructions
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- Dredge the chicken in the cornflour, then dip it in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Repeat until you've coated all the chicken.
- Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches.
- Check the chicken is cooked and remove from the pan and place in a bowl lined with kitchen towels.
- Whilst the chicken is cooking, you can start on your sauce.
- Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions and the peppers. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
- Add in the garlic and ginger and cook for another minute.
- Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice) and stir. Bring to the boil, and then turn down the heat and let it bubble, stirring every so often, until slightly thickened, which should take 3-5 minutes.
- Transfer the cooked crispy chicken to the pan with the sauce and gently toss to coat.
- Serve with boiled or fried rice and a sprinkling of sesame seeds.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 20mgIron: 3mg
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