Sweet and sour chicken
Made fresh
By stuart radforth | Prep: 15 min | Cook: 15 min | Serves: 4
Tags: Dinner, Spicy, Chinese
Ingredients
- 200 g rice
- 2 pcs white onions
- 2 g red pepper
- 1000 g chicken thighs
- 3 pcs eggs
- 50 g olive oil
- 200 g potato flour
- 1 g black pepper
- 2 g salt
- 1 g pineapple chunks
- 4 g tomato ketchup
- 1 tsp chilli flakes
- 2 tbsp vinegar
- 5 ml worcestershire sauce
- 10 ml light soy sauce
- 2 g caster sugar
- 1 pcs chilli
Instructions
- Cook 4 portions of rice (typically 200g of rice). (Use a rice cooker if you can otherwise boil the rice on the hob).
- Peel and cut 2 white onions into large chunks. Cut and deseed 2 red peppers.
- Cut 500g of chicken thighs into 2cm cubes.
- Beat 3 eggs in a bowl. Next add the cut chicken into the bowl to cover the chicken pieces in egg.
- Heat a frying pan with 50ml of Olive Oil.
- Add 200g of potato flour & 1 tsp of black pepper & 1 tsp of salt into another bowl and mix. Dip each chicken piece into this flour bowl and then put into frying pan.
- Fry all the chicken until lightly browned on top, you may need to do this in batches to avoid them sticking together. When cooked, take the pieces of chicken out and put into a separate bowl.
- Drain remaining oil from pan. Into the same pan, add the chopped onions and fry slightly but make sure they remain crunchy. Next add in a tin of pineapple chunks. Add a cup of Heinz Tomato ketchup. Add 1 tsp of chilli flakes if you like a bit of spice. Add 1 table spoon of vinegar. Add 1 tsp of Worcester sauce Add 1 tsp of salt (or add to taste). Add 2 table spoons of Light Soy Sauce Add 2 table spoons of caster sugar. (Add to taste) Mix and cook until bubbling.
- Add chopped peppers and your cooked chicken to warm/heat them and until the onion is still crunchy but hot.
- Serve rice and pour the sweet and sour chicken on top of the rice. Optionally add a sliced chilli to the top if you like extra spice.