Sweet and sour chicken is a classic dish, here's how to make your own.
Ingredients
- 8 small chicken thighs
- 50g flour
- 50ml chicken stock
- 1 red pepper deseeded and diced
- 1 yellow pepper deseeded and diced
- 1 red onion peeled and diced
- 3 scallions washed and thinly sliced
- Drizzle rapeseed oil
- Salt & pepper
For the sauce:
- 250ml pineapple juice
- 50g tomato ketchup
- 30ml white wine vinegar
- 40g brown sugar
- 20ml soy sauce
- 30g fresh ginger grated
- 2 cloves garlic peeled and crushed
- Pinch crushed chili flakes
- 20g cornflour
- Fresh ground pepper
- Pinch of salt
Method
- Pre heat oven to 160 degrees C.
- Season with flour with salt & pepper. Coat each chicken thighs in the flour.
- Heat a frying pan on medium heat. Add rapeseed oil to the pan. Fry the chicken on all sides and transfer to a tray.
- In the same pan add a further drizzle of oil and sweat the diced onion and peppers then add the chicken stock and simmer for 3 minutes. Transfer all to the tray with the chicken.
- Place the chicken in the oven for 20 minutes.
- To make the sauce combine all the ingredients except the corn flour. Put all into a pot and simmer for 10 minutes whisking all the time.
- Put the cornflour and combine with water to form a liquid. Whisk the cornflour into the sauce and whisk until it thickens. Reduce to a simmer for 8 minutes.
- Add the cooked chicken, pepper and onions to a serving dish and pour over the sauce.
- Serve with sliced scallions.
Brian's tip: Serve with boiled rice
