Sweet and Sour Chicken

This has to be one of the most popular Chinese takeaway dishes, right?! So, I just had to create my own recipe. I’ve also made a Chinese Lemon Chicken recipe that you can check out here! This is SUCH an easy recipe and, if my husband is to be believed, even better than a takeaway!

All you need are a few simple ingredients – I did have a debate about whether or not to deep fry the chicken pieces, which is what Chinese takeaways tend to do, but I opted for shallow frying as it makes things that little bit easier. Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram

Sweet and Sour Chicken

Ingredients (serves 2-3)
500g chicken breast, cut into chunks
1 tsp garlic powder
1 tbsp light soy sauce
1 tsp sesame oil
Pinch of white pepper
75g cornflour
4 tbsp tomato puree
3 tbsp rice vinegar
4 tbsp honey
1 tsp dark soy sauce
2 cloves crushed garlic
1 tsp crushed ginger
1 tsp cornflour
2 peppers, cut into chunks
Sunflower or veg oil, for frying
A couple of spring onions, sliced
Optional: a few chunks pineapple
Rice, to serve

Method
1. Marinate the chicken in the garlic powder, light soy, white pepper and sesame oil then set aside. In a separate bowl, mix together the tomato puree, vinegar, honey, dark soy, garlic, the teaspoon of cornflour and ginger for the sauce. Set aside.
2. Put a large frying pan or wok over a high heat and add enough oil to over the base of the pan. Toss the chicken in the cornflour, making sure it is all evenly coated, then pan fry the chicken pieces in batches for 2-3 mins on each side until crisp. Remove and drain on kitchen paper.
3. Pour most of the oil out of the wok or pan, leaving about 1 tbsp behind. Add the pepper chunks and cook for a few mins until beginning to soften, if using the pineapple, add these in as well. Add the sauce to the pan and cook for a couple of mins until thickened. Season to taste with salt & pepper.
4. Add the crispy chicken pieces back to the pan, quickly toss to coat them in the sauce, then serve on some rice with spring onion scattered over. ENJOY!

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