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Donal Skehan
Sweet & Sour Chicken | DonalSkehan.com, My take on the Chinese takeaway favourite.
  • main-meals

Sweet & Sour Chicken

February 02

Tender chicken pieces wrapped in a sticky sauce with an acidic hit. Try this recipe with pork or prawns – it works brilliantly with both.

  • serves Serves 4
  • time 30 mins + marinade time

Method

  1. 1. Dice the chicken into 1 inch cubes. Combine with the rice wine and soy sauce in a bowl and leave to marinade for 20 minutes.
  2. 2. In a clean bowl, whisk together the egg and cornflour until evenly combined resulting in a smooth batter.
  3. 3. Coat each piece of chicken in the batter and then shallow fry in a frying pan filled with 2 inches of sunflower oil over a medium heat, until they are golden brown and cooked all the way through. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
  4. 4. For the sauce, in a medium sauce pan over a high heat, combine the chicken stock, soy sauce, salt, rice vinegar, caster sugar and tomato puree. When the mixture reaches the boil, lower the heat slightly and add in the peppers and spring onions. Cook for 4 minutes until the vegetables are tender. In a small glass or cup, mix together the cornflour and water and then add this to the sauce pan.
  5. 5. Add in the fried chicken and then mix through to heat. Serve while still hot with boiled rice.

Ingredients

For the chicken:

4 free-range chicken breasts

1 tbsp of rice wine

1 tbsp of light soy sauce

½ teaspoon salt

1 green pepper, cut in 1 inch sqaures

1 red pepper, cut in 1 inch sqaures

6 spring onions, finely sliced

1 free-range egg, beaten

2 tbsp cornflour

Sunflower oil for frying

For the sauce:

1 1/3 cup of chicken stock

2 tbsp light soy sauce

1 tsp of salt

4 tbsp Chinese white rice vinegar

2 tbsp caster sugar

2 tbsp tomato puree

2 tsp cornflour

2 tsp water

For the chicken:

4 free-range chicken breasts

1 tbsp of rice wine

1 tbsp of light soy sauce

½ teaspoon salt

1 green pepper, cut in 1 inch sqaures

1 red pepper, cut in 1 inch sqaures

6 spring onions, finely sliced

1 free-range egg, beaten

2 tbsp cornflour

Sunflower oil for frying

For the sauce:

300ml of chicken stock

2 tbsp light soy sauce

1 tsp of salt

4 tbsp Chinese white rice vinegar

2 tbsp caster sugar

2 tbsp tomato puree

2 tsp cornflour

2 tsp water

You'll Need

2 x mixing bowls

Frying pan

Saucepan

Slotted spoon

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