Recipe of the month: Sweet and Sour Chicken

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.

7. Deep fry the marinated meat at 170°C until golden brown (roughly 6-7 minutes)

8. Remove and strain of any excess oil on some kitchen towel.

9. On a separate hob heat 1 tbsp vegetable oil in a wok - high heat.

10. Add any optional vegetables , turn the heat down to medium heat and stir-fry for 2 minutes.

11. Immediately add the sauce mixture.

12. 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

13. Serve immediately on a large plate / sizzling dish

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