Sweet and Sour Chicken
Sweet, sour, tangy and tasty, this takeaway inspired dinner is perfect for a mid-week meal
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 700 g chicken breast, chopped into 2 ½ centimetre pieces
- 1 tbsp soy sauce
- 150 g cornflour
- 1 egg
- 1 pineapple, peeled, cored and chopped
- 2 ½ cups vegetable oil
- 2 tbsp olive oil
- 1 red capsicum, chopped
- 1 small brown onion, chopped
- 2 cloves garlic, minced
- 1 tsp minced ginger
- ¼ cup rice wine vinegar
- ¼ cup caster sugar
- 3 tbsp tomato sauce
- Rice, to serve
- 1 spring onion, green part only, sliced, for garnish
How do I make it?
- Place chicken in a large bowl with soy sauce and stir to coat.
- Add cornflour to a bowl, then add chicken pieces in batches, tossing to coat well with cornflour.
- Fill a deep walled frying pan or a saucepan with vegetable oil and heat to 180C.
- Working in batches, cook the chicken for 5 minutes until golden brown and cooked through. Drain on paper towel.
- Heat olive oil in a frying pan over medium heat. Add capsicum and onion and cook until softened. Add garlic and ginger and cook for a further 1-2 minutes, then add in vinegar, sugar, and tomato sauce. Bring to the boil.
- Add pineapple, then chicken pieces and stir to coat pineapple and chicken with sauce. Cook for 1-2 minutes, or until piping hot. Serve with rice and garnished with spring onion.
