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main-meals

Sweet & Sour Chicken

Take on the takeaway with this classic Asian dish!

30 4
Sweet & Sour Chicken | DonalSkehan.com, Take on the takeaway with this classic Asian dish!

main-meals

Sweet & Sour Chicken

Take on the takeaway with this classic Asian dish!

Tuesday, February 2, 2016

For the chicken:

4 free range chicken breasts

1 tbsp of rice wine

1 tbsp of light soy sauce

½ teaspoon salt

1 green pepper, cut in 1 inch sqaures

1 red pepper, cut in 1 inch sqaures

6 spring onions, finely sliced

1 egg, beaten

2 tbsp cornflour

Sunflower oil for frying

For the sauce:

300ml of chicken stock

2 tbsp light soy sauce

1 tsp of salt

4 tbsp Chinese white rice vinegar

2 tbsp caster sugar

2 tbsp tomato puree

2 tsp cornflour

2 tsp water

2 mixing bowls

Frying pan

Saucepan

Slotted spoon

30 mins + marinade time
Serves 4

Tender chicken wrapped in a sticky sauce with an acidic bite makes for a delicious alternative supper! This same recipe can made with pork or prawns.

Dice the chicken into 1 inch cubes. Combine with the rice wine and soy sauce in a bowl and leave to marinade for 20 minutes.
In a clean bowl, whisk together the egg and cornflour until evenly combined resulting in a smooth batter.
Coat each piece of chicken in the batter and then shallow fry in a frying pan filled with 2 inches of sunflower oil over a medium heat, until they are golden brown and cooked all the way through. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
For the sauce, in a medium sauce pan over a high heat, combine the chicken stock, soy sauce, salt, rice vinegar, caster sugar and tomato puree. When the mixture reaches the boil, lower the heat slightly and add in the peppers and spring onions. Cook for 4 minutes until the vegetables are tender. In a small glass or cup, mix together the cornflour and water and then add this to the sauce pan.
Add in the fried chicken and then mix through to heat. Serve while still hot with boiled rice.
30 mins + marinade time
Serves 4

Ingredients

For the chicken:

4 free range chicken breasts

1 tbsp of rice wine

1 tbsp of light soy sauce

½ teaspoon salt

1 green pepper, cut in 1 inch sqaures

1 red pepper, cut in 1 inch sqaures

6 spring onions, finely sliced

1 egg, beaten

2 tbsp cornflour

Sunflower oil for frying

For the sauce:

300ml of chicken stock

2 tbsp light soy sauce

1 tsp of salt

4 tbsp Chinese white rice vinegar

2 tbsp caster sugar

2 tbsp tomato puree

2 tsp cornflour

2 tsp water

You'll Need

2 mixing bowls

Frying pan

Saucepan

Slotted spoon

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  • Same thing! :)

  • Kate Carbery

    Would you/have you ever frozen this? Have lots leftover :)

  • Julien Heger

    I imagine you could just use a deep fryer (fryolator?) if you have one? Because it looks like the chicken is completely covered anyway. If so, what temperature would you set it to, to make sure the chicken is cooked through to the center?

    • I’ve never done it but I’d imagine 180 should do the trick. Let me know how you get on!

      • Julien Heger

        It worked really well! It was so quick that I thought it would be burnt on the outside and raw on the inside, but it was perfectly crisp on the outside and tender inside.
        And the sauce was awesome! It actually tasted like one dish I once had in a restaurant and always wanted to know how it’s done.
        Also I had so much left over of the marinade and egg mixture, I pieces of bread, soaked them in it and fried them off, gave nice little snacks.