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4 Chicken breasts
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2 tbsps Cornflour
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2 tsps Salt
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1 tsp Chilli powder
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1 tsp Garlic powder
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200 ml Cider vinegar
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8 tbsps Granulated sugar
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80 ml Ketchup
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1 tbsp Sesame oil
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2 tbsps Light soy sauce
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1 tbsp Light brown sugar
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1 tsp Garlic paste
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1 tsp Chilli paste
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1 tbsp Cornflour
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2 tbsps Water
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Pinapple juice from the tin
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1 Red bell pepper
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1 Yellow bell pepper
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1 White onion
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2 Spring onions to garnish
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Sesame seeds
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1 Tin of pinapple chunks
Show me someone who says they don't fancy a Saturday night fakeaway sweet and sour chicken.... and I'll show you a liar!
Cut the chicken into bitesize chunks and combine, in a bowl, with the other ingredients until fully coated.
Heat a large non stick frying pan and add oil. Add the chicken to the pan and cook until golden and cooked through. At the same time combine all the sauce ingredients in a saucepan (apart from the cornflour and water) and simmer for 10 minutes. When the chicken is almost done, reduce the heat right down on the sauce, mix the cornflour with water and slowly stir in. Set both the sauce and chicken aside.
Chop the veg into large chunks and quickly fry on high heat for 5 minutes then add the chicken and the sauce to the veg pan. Stir and add in the pinapple chunks. Check the seasoning and you can also add a little more sugar / chilli / soy sauce to your taste.
Plate up over some boiled rice and garnish with sesame seeds and spring onions.
Show me someone who says they don't fancy a Saturday night fakeaway sweet and sour chicken.... and I'll show you a liar!
-
4 Chicken breasts
-
2 tbsps Cornflour
-
2 tsps Salt
-
1 tsp Chilli powder
-
1 tsp Garlic powder
-
200 ml Cider vinegar
-
8 tbsps Granulated sugar
-
80 ml Ketchup
-
1 tbsp Sesame oil
-
2 tbsps Light soy sauce
-
1 tbsp Light brown sugar
-
1 tsp Garlic paste
-
1 tsp Chilli paste
-
1 tbsp Cornflour
-
2 tbsps Water
-
Pinapple juice from the tin
-
1 Red bell pepper
-
1 Yellow bell pepper
-
1 White onion
-
2 Spring onions to garnish
-
Sesame seeds
-
1 Tin of pinapple chunks
Cut the chicken into bitesize chunks and combine, in a bowl, with the other ingredients until fully coated.
Heat a large non stick frying pan and add oil. Add the chicken to the pan and cook until golden and cooked through. At the same time combine all the sauce ingredients in a saucepan (apart from the cornflour and water) and simmer for 10 minutes. When the chicken is almost done, reduce the heat right down on the sauce, mix the cornflour with water and slowly stir in. Set both the sauce and chicken aside.
Chop the veg into large chunks and quickly fry on high heat for 5 minutes then add the chicken and the sauce to the veg pan. Stir and add in the pinapple chunks. Check the seasoning and you can also add a little more sugar / chilli / soy sauce to your taste.
Plate up over some boiled rice and garnish with sesame seeds and spring onions.