Recipe – homemade sweet & sour chicken

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I don’t know about you but I LOVE takeaways, but always feel a bit guilty about them. It’s not just the calories, it can be good to treat yourself, but it’s the cost of it all. So, I’ve been exploring some homemade versions of my favourite dishes, starting with my all-time favourite, Chinese.

This recipe is super easy to make and tastes banging (my other half’s verdict), so give it a go and enjoy.

Homemade sweet and sour chicken
Serves 2
A delicious homemade version of the classic takeaway dish
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 400g-500g pack chicken breast
  2. 500ml rapeseed oil
  3. Salt, pepper, dried garlic (the latter is optional)
  4. 175g cornflour (or cornstarch if you can get it)
  5. 2 eggs
  6. 3 cloves garlic, minced
  7. 1 pepper, cubed
  8. 2 slices of pineapple (fresh or tinned), cubed
  9. 1 white onion, cubed
  10. 180ml cider vinegar
  11. 1 tbsp soy sauce
  12. 60ml ketchup
  13. 170g sugar
Instructions
  1. Cut the chicken breast into equal (large) cubes and place in a bowl
  2. Season well with salt, pepper and some ground garlic if you want
  3. Heat up some oil in a fryer or in a deep pan with several inches of oil
  4. Sprinkle over the cornflour and toss the chicken so it's thoroughly covered
  5. Take a second bowl, crack in the two eggs and thoroughly whisk
  6. Take each chunk of chicken and dip in the eggy mixture
  7. Place the battered chunks in the fryer/pan and fry until golden
  8. Take out and place on a plate covered with some kitchen roll (to soak up the excess oil)
  9. Take a fresh pan, add a dash of oil and the minced garlic, pepper and onion and brown off for a few minutes until they start to soften, then add the pineapple and cook for a further minute or two
  10. Add to the pan the cider vinegar, soy sauce, ketchup and sugar and stir - making sure the sweet ingredients don't catch and burn
  11. Bring to the boil and then let it simmer for 5 minutes or so until it starts to thicken
  12. Add the chicken into the pan, stir to cover and serve straight away
Notes
  1. Best served up with rice or noodles and some cheeky prawn crackers too
Tasting Britain http://tastingbritain.com/
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  1. Pingback: Tasting Britain Recipe: Japanese style fried chicken for burgers, wraps, salad and more

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