Wednesday 21 July 2021

Sweet and sour chicken


Sweet and sour chicken
Sweet and sour chicken

  • 4 chicken breasts, cubed
  • Garlic salt
  • 1/2 tsp amchoor (dried mango powder)
  • Cornflour
  • Rapeseed oil
  • 100g sugar
  • 125ml vinegar
  • 4 tbsp ketchup
  • 2 tbsp hot sauce
  • 1 tbsp dark soy sauce
  • 65ml orange juice
  • Salt and freshly ground black pepper

Preheat the oven to 175 degrees.  Line a baking tray with baking paper or foil (trust me, you will be glad you did otherwise washing up becomes a real chore!).  Place your chicken pieces onto a plate and sprinkle with garlic salt (to taste) and the amchoor powder and set aside.  Heat your oil in a large frying pan (about 1” deep), keep at a medium heat whilst you roll your chicken pieces in the cornflour (shake off any excess) and then fry for 4-5 minutes until lightly browned all over, once cooked remove from the pan and leave to one side.

Mix together the sugar, vinegar, hot sauce, ketchup, soy sauce and orange juice, season with a pinch of salt and a few grinds of pepper in a saucepan.  Heat this on a medium heat until the sugar has dissolved.

Lay the chicken out on the baking tray and pour over the sauce.  Bake this in the oven for an hour (turning every 20 minutes) until browned and crispy and serve, it’s as simple as that.

I served this with some rice and an assortment of Chinese appetisers which went down really well.  Trust me, once you have made this dish you will never buy store bought or takeaway again, it is so good.  Whilst the sauce contains chilli sauce it isn’t actually that hot, the orange juice evens out any heat.  The amchoor powder is readily available at most  ethnic supermarkets, that said I haven’t tried the recipe without so I can’t say exactly what flavour it brings to this dish so you may be ok without if you can get hold of it.

Mark’s top tip - To change this up and turn it into chilli chicken chop up some fresh chillies and scatter over the chicken after you have poured on the sauce, that will give a real kick to the dish.

No comments:

Post a Comment