- Sweet & Sour Chicken.jpg (57.71 KiB) Viewed 366 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 40g plain flour
- 1 egg, lightly beaten
- 500g chicken thigh fillets, sliced
- Vegetable oil, for shallow-frying
- 1 red onion, roughly chopped
- 1 green pepper, deseeded and cut into chunks
- 2 celery stalks, sliced
- 1 carrot, halved and thickly sliced
- 1 tbsp cornflour
- 250ml hot chicken stock
- 4 tbsp white wine vinegar
- 1 tbsp soy sauce
- 2 tbsp honey
- ½ pineapple, peeled, cored, and cut into chunks
Method
1. Whisk the flour, egg and 4 - 5 tbsp cold water together in a bowl until smooth. Add the chicken and stir to coat well. Heat the oil in a wok or large frying pan over a high heat. Remove the chicken from the batter, shaking off any excess, and cook, in two batches, in the hot oil for 3 - 4 minutes, until crisp and golden. Drain on kitchen paper.
2. Add the onion, pepper, celery and carrot to the wok or pan and stir-fry for 2 minutes.
3. Whisk the cornflour, stock, vinegar, soy and honey together in a jug. Add to the wok along with the pineapple. Heat, stirring, until the sauce boils and thickens. Simmer for 3 minutes.
4. Return the chicken to the wok and stir through the sauce until heated through. Serve straightaway with egg-fried rice, if liked.
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