Lastly season with a pinch of pepper and a dash of sesame oil. Add the cornflour mixture and simmer until the sauce becomes thick and syrupy.Ĩ. Next add the cooked prawns and pineapple, stir fry until prawns are hot. Next add the soy, vinegar, ketchup and sugar and fry for 3 mins or until the liquid reduces.ħ. Next add the pepper, carrots and garlic, cooking for 2 minutes - you can use a splash of water if needed to help speed up the cook.Ħ. Heat the wok and add 1 tbsp oil - wait until the pan is smoking (be careful here) and then fry the onions for 20 seconds. Add the seasoned corn flour and massage into the meat until each piece of meat separates. Add the egg to the marinated meat and mix well. Marinade in the sesame oil, sugar, light soy sauce and salt & pepper. Drain on kitchen paper and leave to one side.ĥ. Cut the meat into large dices roughly 2cm3 and place in a large prep bowl. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Add the onion, peppers, garlic, ginger and chilli, and cook for 1-2 minutes. Cook the chicken for 4 minutes or until golden. If you are cooking prawns they should be fried in batches for 2- 3 minutes, turning regularly, or until golden brown and cooked through. Heat the oil in a heavy-based casserole over a medium heat. Fry the chicken in batches, turning regularly, for 5 - 6 minutes, or until golden brown and cooked through.Ĥ. Dust the chicken or prawns in seasoned cornflour, dip in the egg and then back into the cornflour. Cut chicken breasts into 1-inch pieces and season with salt and pepper. Pour about 1cm of oil in a large deep pan and heat to 170C. Slow-cooked sweet & sour chicken 4 skinless and boneless chicken breasts, cut into chunks tbsp Chinese five-spice powder 230g can pineapple chunks in. *Or alternatively use 10 - 12 medium sized fresh (sustainable) prawns (de-shelled and de-veined)Ģ27g can pineapple slices, drained and cut into small chunksġ tbsp cornflour mixed with 2 tbsp water, to thickenġ. Cut the chicken breasts into 1-inch chunks and season with salt and pepper. Sprinkle with sliced spring onions and serve hot.Play Brightcove video Sweet and sour chickenĢ skinless chicken breast fillets, cut into 4cm cubes Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot. Stir-fry for four minutes until very lightly coloured on all sides.Īdd the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Coat the chicken in the cornflour and add to the pan. Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring. Pour rice (from Chicken Helper box) into 2-quart saucepan. Cut each chicken breast into seven to nine even pieces (depending on size). Cut the pineapple into thick slices and set aside.
Quarter lengthways and remove the tough central core. Put the pineapple on a board and cut off the skin. Add the garlic and ginger to the vegetables and stir-fry until fragrant, about 30 seconds. Sprinkle the cornstarch over the chicken and toss until evenly coated. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Place the chicken in a medium bowl and season with the remaining 1 teaspoon salt. Sweet and Sour Chicken Recipe Recipes Cuisine Asian Chinese Sweet and Sour Chicken 4.5 (1,303) 992 Reviews 154 Photos This sweet and sour chicken recipe features cubes of crispy chicken served with a homemade sweet-and-sour pineapple sauce. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth.
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