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
Ultimate version
Double-fried battered chicken with a balanced from-scratch sweet-sour sauce.
Per serving£6.30
Total cost£12.60
Time55 min
Ingredients for 2
- 400 g free-range chicken thighs , boned, cubed
- 1 red pepper , chunked
- 200 g fresh pineapple , chunked
- 800 ml vegetable oil , for deep-frying
- Batter
- 60 g cornflour
- 40 g plain flour
- 1 egg , beaten
- Sauce
- 4 tbsp rice vinegar
- 3 tbsp tomato passata
- 2 tbsp soft brown sugar
- 2 tsp fresh ginger , grated
- 2 cloves garlic , crushed
- To serve
- 150 g jasmine rice
Method
- Cook the rice and keep warm. Whisk the sauce ingredients with 100ml water and set aside.
- Make a batter from the cornflour, plain flour, egg and a splash of cold water until it coats the back of a spoon.
- Heat the oil to 170C and fry the battered chicken in batches for 4 minutes until pale and set, then drain.
- Raise the oil to 190C and fry the chicken a second time for 2 minutes until deeply golden and very crisp, then drain.
- In a wok, soften the garlic and ginger, add the pepper and pineapple, then pour in the sauce and simmer until glossy and thickened.
- Toss the double-fried chicken through the sauce at the last moment so it stays crisp, and serve over the rice.
Equipment
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.
