Sweet and sour chicken
Packed with flavour, this sweet and sour chicken recipe is a real crowd-pleaser! Pair with spring rolls and prawn crackers for the ultimate fakeaway.
Sweet and sour chicken
Make your own healthy version of takeaway classic sweet and sour chicken!
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
2
Ingredients
- 500g chicken breast (cut into bite-sized pieces)
- 3 tbsp cornflour
- 2 tbsp vegetable oil
- 1 onion (chopped)
- 1 red pepper (chopped)
- 1 green pepper (chopped)
- 1 carrot (sliced)
- 200g pineapple chunks in juice (drained and reserve juice)
- 2 pieces Opies stem ginger (chopped with 2 tbsp syrup reserved)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp tomato ketchup
- 1 tbsp honey
- salt and pepper
- cooked rice (to serve)
Method
Step 1
In a bowl, toss the chicken pieces in 2 tbsp of cornflour until evenly coated.
Step 2
Heat 1 tbsp of vegetable oil in a large pan over a medium-high heat. Add the coated chicken and fry until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
Step 3
In the same pan, heat the remaining 1 tbsp of vegetable oil. Add the chopped onion, red pepper, green pepper, and sliced carrot to the pan. Cook, stirring occasionally, for 5 minutes.
Step 4
Return the cooked chicken to the pan with the vegetables. Stir in the pineapple chunks.
Step 5
In a small bowl, whisk together the reserved pineapple juice, the reserved ginger syrup, soy sauce, rice vinegar, tomato ketchup and honey. Pour the sauce over the chicken and vegetables in the pan, and stir in the chopped ginger. Coat everything in the sauce and bring to a simmer.
Step 6
In a small bowl, mix the remaining 1 tbsp of cornflour with 2 tbsp of water. Pour the mixture into the pan, stirring until the sauce thickens.
Step 7
Season with salt and pepper. Serve with rice.
Recipe and image courtesy of Bennett Opie, bennettopie.com