Saturday, 3 November 2012

Sweet and Sour Chicken

I never thought I could cook Chinese at home. I'm not a huge fan anyway, with the delights of Indian and Thai takeaways available, but it was one of those evenings where I had no idea what to make for the in-laws,  and they 'fancied Chinese'. So after a quick rummage, I came across a little-used book called bite-sized Chinese by Hamlyn in my cupboard, sitting abandoned next to my much-used Mexican book of the same series.

The sweet and sour chicken looked achievable so it was worth a shot, using mainly store cupboard ingredients. 


1 egg white
2 tsp cornflour
pinch salt
4 chicken breasts, cut into strips
olive oil
2 garlic cloves, crushed
2 tbsp light soy sauce
2 tbsp clear honey
2 tbsp white wine vinegar
2 tbsp tomato purée
2 tsp chilli sauce
2 tbsp rice wine
2 tsp thin cornflour and water paste


Lightly beat the egg white with the cornflour and salt. Coat the chicken strips in this mixture.

Shallow fry the chicken in batches for about 2 minutes on each side until light brown in colour.
Drain on kitchen paper while you do the sauce.

Heat the olive oil in a saucepan and stir-fry the garlic for 1 minute. Then add in all the remaining ingredients, bring to the boil and cook for about two minutes. Have a taste and add a little sugar if necessary.

Serve with the chicken and some egg-fried rice.

Sweet and Sour Chicken

Eat that, Gok Wan!

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