sweet and sour chicken
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Sweet and sour chicken

Most sweet and sour dishes although very tasty are not always healthier for us. But I found a recipe that is lighter and healthier and so easy to make that you would want to make this a family favourite.

Sweet and sour chicken

Recipe by Donna
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Lightly stir fried vegetables and the chicken are immersed in the thick sauce which allows them to absorb the sweet and sour flavours in this classic dish.

Ingredients

  • 500 grams chicken thigh, roughly cut into 3cm cubes

  • 1 Tbsp light soy sauce

  • 1 garlic clove, finely chopped

  • 1/2 tsp ground white pepper

  • 1/2 cup plain flour

  • vegetable oil, for shallow frying

  • 1 onion, cut into wedges

  • 1 tomato, cut into wedges

  • 3 spring onions, trimmed, green and white parts cut into batons

  • Sweet and sour sauce
  • 1/2 cup brown sugar

  • 2 Tbsp tomato sauce

  • 1 Tbsp light soy sauce

  • 3 Tbsp white vinegar

  • 1/3 cup pineapple juice

  • 1/4 tsp Chinese five spice

  • 2 tsp cornflour

Directions

  • Sauce
  • Put all sauce ingredients into a small pot. Simmer for a few minutes until sugar dissolves. In a small bowl combine cornflour with 2 teaspoons of water. Add the cornflour mix to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.
  • Place flour in a bowl. Add the chicken and toss till all chicken is lightly coated with flour.
  • Place chicken in a bowl and toss with soy sauce, garlic and pepper until well combined.
  • Pour about 3cm (1 inch) depth of oil into a large frypan over high heat. When oil is hot, add chicken into pan and cook for 2-3 minutes each side until golden brown and cooked through. Drain on paper towel.
  • Heat remaining tablespoon of oil in a clean pan and stir fry onion until just starting to turn golden. Add tomato and stir fry for 30 seconds. Add the chicken and sauce and stir fry till well combined. toss through spring onions. Remove form heat and serve.

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