Forget take-away, you can make your own Asian inspired Sweet and Sour Chicken easily at home.
How long will it take?
What’s the serving size?
What do I need?
500 g chicken breast, skin removed and cut into 2.5 centimetre chunks
Salt and freshly ground black pepper
½ cup cornflour
2 x 700 g eggs, beaten
¼ cup vegetable oil
Spring onion to serve
For the Sweet and Sour Sauce
¾ cup sugar
¼ cup apple cider vinegar
¼ cup freshly squeezed orange juice
¼ cup tomato paste
1 tbsp soy sauce
1 clove garlic, minced
How do I make it?
Preheat oven to 165C.
Make Sweet and Sour Sauce by whisking together sugar, vinegar, orange juice, tomato paste, soy sauce and garlic in a large bowl. Set aside.
Add chicken chunks to a large bowl and season with salt and pepper. Add cornflour and toss to combine.
Heat oil in a large saucepan. Dip chicken into the beaten egg and then add it to the hot oil, cooking until golden brown, about 1 to 2 minutes. Place cooked chicken on a paper-towel lined plate, then transfer to an oiled casserole or baking dish.
Pour sweet and sour sauce over chicken and place in the oven. Cook until the sauce has thickened, approximately 45 minutes, turning the chicken regularly to ensure it is evenly coated.
Serve immediately with chopped spring onion and rice.