Sweet And Sour Chicken
Makes / serves: 4 portions
Draft recipe
Method
- Coat chicken in beaten egg then cornflour.
- Shallow-fry in batches until crisp and cooked through; drain on a rack.
- Stir-fry onion and pepper in a clean pan, add pineapple and sauce, bring to bubbling.
- Fold in chicken just before serving to keep the coating crisp.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Sweet-And-Sour Sauce
4 portions / about 400ml. Use the amount specified in the main recipe.
- 150ml orange juice.
- 100ml pineapple juice.
- 60g ketchup.
- 40ml rice vinegar.
- 30g brown sugar.
- 1 tbsp soy.
- 1 tbsp cornflour mixed with 2 tbsp cold water.
- Simmer juices, ketchup, vinegar, sugar and soy for 5 minutes.
- Taste and adjust sweetness or acidity.
- Stir in cornflour slurry gradually, simmer 1–2 minutes until glossy and coating a spoon.
Plain Basmati Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- pinch salt.
- Rinse rice and drain.
- Put in a saucepan with water and salt.
- Bring to boil, cover tightly, turn to lowest heat for 10 minutes.
- Turn off and leave covered on the same ring for 10 minutes, then fluff.
- Adjust only if your pan or hob behaves differently.