Learn . Laugh . Eat

Recipe of the month: Sweet and Sour Chicken

Prep:

Cook:

Ahh, Sweet and Sour Chicken, one of the heavyweights of the Chinese takeaway world. But forget soggy chicken in a box - the very best sweet and sour chicken dishes should strike just the right balance between crisp chicken and sticky deliciousness. Try out this recipe - we guarantee you'll be impressed with yourself.

  • 300g chicken thighs / belly pork / pork shoulder steaks
  • 1 egg
  • 1 large bowl seasoned corn flour

The Marinade

  • Salt to taste
  • Pepper to taste
  • Sesame oil
  • ½ teaspoon sugar
  • Light Soy sauce

The Sauce

  • 4 tablespoons tomato ketchup
  • 4 tablespoons vinegar
  • 4 tablespoons sugar
  • Dark soy sauce

Optional Vegetables

  • 1 onion
  • 2 tomatoes
  • 1 tin of pineapple
  • 1 green pepper

Preparation

  1. Cut the meat into large dices roughly 2cm3 and place in a large prep bowl
  2. Marinade in the sesame oil, sugar, light soy sauce and salt & pepper
  3. Add the egg to the marinated meat and mix well
  4. Add the seasoned corn flour and massage into the meat until each piece of meat separates. Continue to add flour until a dry ‘dusty white' consistency is reached
  5. If using any of the optional vegetables, cut into large dices and place in separate prep bowls
  6. Mix the tomato ketchup, vinegar and sugar and a dash of dark soy sauce in a small prep bowl

Cooking Please note: the key to a good sweet and sour is to ensure the meat is as crispy as possible.

  1. Deep fry the marinated meat at 170°C until golden brown (roughly 6-7 minutes)
  2. Remove and strain of any excess oil on some kitchen towel
  3. On a separate hob heat 1 tbsp vegetable oil in a wok - high heat
  4. Add any optional vegetables , turn the heat down to medium heat and stir-fry for 2 minutes
  5. Immediately add the sauce mixture
  6. Once the sauce starts to boil, throw the meat into the wok and give it one big stir before taking the wok off the heat N.B. the key to a good sweet and sour is to have just enough sauce to wrap around the crispy pieces of meat.

Serving

  1. Serve immediately on a large plate / sizzling dish

  • 300g chicken thighs / belly pork / pork shoulder steaks
  • 1 egg
  • 1 large bowl seasoned corn flour

The Marinade

  • Salt to taste
  • Pepper to taste
  • Sesame oil
  • ½ teaspoon sugar
  • Light Soy sauce

The Sauce

  • 4 tablespoons tomato ketchup
  • 4 tablespoons vinegar
  • 4 tablespoons sugar
  • Dark soy sauce

Optional Vegetables

  • 1 onion
  • 2 tomatoes
  • 1 tin of pineapple
  • 1 green pepper

Preparation

  1. Cut the meat into large dices roughly 2cm3 and place in a large prep bowl
  2. Marinade in the sesame oil, sugar, light soy sauce and salt & pepper
  3. Add the egg to the marinated meat and mix well
  4. Add the seasoned corn flour and massage into the meat until each piece of meat separates. Continue to add flour until a dry ‘dusty white' consistency is reached
  5. If using any of the optional vegetables, cut into large dices and place in separate prep bowls
  6. Mix the tomato ketchup, vinegar and sugar and a dash of dark soy sauce in a small prep bowl

Cooking Please note: the key to a good sweet and sour is to ensure the meat is as crispy as possible.

  1. Deep fry the marinated meat at 170°C until golden brown (roughly 6-7 minutes)
  2. Remove and strain of any excess oil on some kitchen towel
  3. On a separate hob heat 1 tbsp vegetable oil in a wok - high heat
  4. Add any optional vegetables , turn the heat down to medium heat and stir-fry for 2 minutes
  5. Immediately add the sauce mixture
  6. Once the sauce starts to boil, throw the meat into the wok and give it one big stir before taking the wok off the heat N.B. the key to a good sweet and sour is to have just enough sauce to wrap around the crispy pieces of meat.

Serving

  1. Serve immediately on a large plate / sizzling dish
instagram pinterest TABLEFLIP Youtube Icon