Thursday, 28 March 2013

Sweet & sour chicken

My colleague at work was saying how she was going out for Chinese in the evening, so I asked her what her favourite Chinese meal is...and she said sweet and sour prawns. Sooo I thought hmmm, seeing as I love chicken, why not try and make sweet and sour chicken from the comfort of my own home! Here it goes..


  • Skill level: Easy
  • Serves: 4+ people
  • Prep time: 30 mins
  • Cooking time: 30 mins
What you will need:

For the chicken batter

1/3 cup plain flour
1/3 cup cornstarch
1 tsp baking powder
1 tsp soy sauce
1/2 cup of water (or as needed)
2 boneless chicken, cut into cubes
Vegetable oil for frying

For the sauce

1 cup sugar
1 cup water
3 tbsp distilled malt vinegar (white vinegar)
1 tbsp ketchup
1 tsp soy sauce
3 tbsp cornstarch

Accompanying vegetables

2 tbsp vegetable oil
2 carrots, peeled and sliced as thin as possible
1 green pepper, de-seeded and chopped into cubes
1 small onion, peeled and chopped
1 x 260g can pineapple chunks 

How to make

1) Combine all the ingredients under 'for the chicken batter', except the chicken, in a large bowl. Add the chicken and make sure it is well coated

2) Heat the vegetable oil and fry the chicken on medium/high heat for 5 or so minutes, until they are golden brown and cooked through. Transfer to kitchen paper to drain and set aside

3) Prepare the sauce by mixing all the ingredients under 'for the sauce' then set aside

4) In a large skillet, heat the oil over medium/high heat, then add the carrots, green pepper and onion. Stir for around 5 minutes until just cooked, but not brown

5) Add the pineapple chunks and the sauce you have set aside to the vegetables. Bring to a just a boil, enough so the sauce thickens, then add the chicken pieces and stir to ensure all is mixed





Serve with white rice and this will be absolutely delicious!! It actually is very straight forward, and you could substitute the chicken for king prawns if you fancied. Enjoy :)

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