Mains
Chinese
ChineseSweet and Sour Chicken
The takeaway favourite of crisp chicken in a glossy sweet-sour sauce, served three ways. The tiers climb from a jar of sauce and quick stir-fry to a fresh pineapple sauce, and finally double-fried battered chicken with a balanced from-scratch sauce.
Dairy-free
Nut-free
Better version
Cornflour-coated chicken with peppers, pineapple and a fresh sauce.
Per serving£3.70
Total cost£7.40
Time38 min
Ingredients for 2
- 350 g chicken thigh fillets , cubed
- 3 tbsp cornflour , for coating
- 1 red pepper , chunked
- 1 green pepper , chunked
- 200 g fresh pineapple , chunked
- 3 tbsp vegetable oil
- Sauce
- 3 tbsp tomato ketchup
- 3 tbsp rice vinegar
- 2 tbsp soft brown sugar
- 1 tbsp soy sauce
- To serve
- 150 g jasmine rice
Method
- Cook the rice. Whisk together the ketchup, rice vinegar, sugar and soy sauce with 100ml water for the sauce.
- Toss the chicken in the cornflour to coat lightly.
- Heat the oil in a wok and fry the chicken in batches until golden and crisp, then set aside.
- Stir-fry the peppers for 3 minutes, then add the pineapple for another minute.
- Pour in the sauce and bubble until glossy, then return the chicken and toss to coat.
- Serve over the jasmine rice.
Equipment
- wok
- saucepan
- mixing bowl
The three ways, side by side
Budget
Chicken breast and peppers stirred through a jar of sauce.
Better
Cornflour-coated chicken with peppers, pineapple and a fresh sauce.
Ultimate
Double-fried battered chicken with a balanced from-scratch sweet-sour sauce.
