Sweet & Sour Chicken
Updated: Oct 5, 2021
Who needs a takeaway when you can have a fakeaway? This is a delicious version of the classic Chinese takeaway sweet and sour chicken. You can also use pork if preferred.
Makes approximately 4 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 20 minutes
2 boneless, skinless chicken breasts, cut into chunks
2 tablespoons of sunflower or olive oil
1 onion, cut into wedges
2 peppers (any colour), cut into chunks
1 teaspoon of lazy garlic (or 2 cloves of garlic, finely chopped)
1 teaspoon of ginger paste (or 25g piece of fresh ginger, grated)
425g can of pineapple chunks in natural juice
2 tablespoons cornflour
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons tomato ketchup
½ teaspoon dried chilli flakes
Rice or egg noodles to serve
How to make Sweet & Sour Chicken
1. To make the sauce, drain the pineapple over a bowl and keep all the juice.
2. Put the cornflour into a medium bowl and add 3 tablespoons of the pineapple juice to make a smooth paste.
3. Add the remaining juice and the water, then stir in the soy sauce, vinegar, ketchup and chilli flakes until thoroughly combined. Set aside.
4. Heat the oil in a large frying pan and add the onion and peppers. Cook for 2 minutes over a high heat.
5. Add the chicken to the pan and cook for 5 minutes, until coloured on all sides.
6. Add the garlic, ginger and pineapple chunks and stir fry for 1 minute.
7. Give the cornflour/pineapple juice mixture a good stir and add it to the pan. Stir well and season with black pepper.
8. Cook for 4 - 6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout.
Serve with rice or egg noodles.
HINTS & TIPS
You could swap the chicken for pork fillet and make sweet and sour pork.
A tin of mushrooms could be added or water chestnuts.
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