Local Recipes

Chinese Sweet and sour Chicken

Chin

This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles

Recipe uploaded by

Good Food

 33 ratings

Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 - 20 mins

Cook 20 mins

1. Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
2. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don't crowd the pan. Fry until crisp and golden - about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
3. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.

Making tempura batter

Mix this just as you are about to cook. Sift 85g/3oz plain flour and 1 tbsp cornflour with ½ tsp fine sea salt into a large mixing bowl. Whisk in 200ml/7fl oz ice-cold sparkling mineral water along with a few ice cubes using a whisk, but don't over beat. It doesn't matter about a few lumps. Use immediately.

Per serving

522 kcalories, protein 27g, carbohydrate 31g, fat 33 g, saturated fat 6g, fibre 2g, sugar 4g, salt 2.9 g

Recipe from Good Food magazine, September 2005.

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Ingredients

• 2-3 large skinless, bonelesschicken breasts , (about 400g/14oz total weight)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• groundnut or sunflower oil , for deep frying, plus extra for stir-frying
• tempura batter (see below)
• 1 small red pepper , cored, deseeded and roughly chopped
• 1 medium carrot , sliced thinly on the diagonal
• 2 fat garlic cloves , chopped
• 2 tsp finely chopped fresh root ginger

• 3 tbsp soy sauce
• 3 tbsp white wine vinegar
• 3 tbsp sherry
• 1 tbsp light soft brown sugar
• 1 tsp cornflour

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