

Sweet & Sour Chicken with rice or noodles
Ingredients
Preparation
Step 1
Heat the oil in a large frying pan or wok. Add the chicken and cook until browned on both sides.
Step 2
Add the onion, and garlic and fry for a couple of minutes, stirring well.
Step 3
Throw in the peppers, baby sweetcorn and stirfry for 3-4mins until softened.
Step 4
Make the sauce by mixing the ketchup, Kikkoman Soy Sauce, white wine vinegar, sugar and cornflour in a small bowl.
Step 5
Add the ginger and drained pineapple chunks to the pan, then stir in the sweet and sour sauce. Make up the pineapple juice to approx. 300ml with either a little water or stock and add to the pan. Cover and simmer for 10mins, stirring occasionally. If the colour is a little pale, add the tomato puree for a richer sauce.
Step 6
Serve with rice or noodles.
Tip:
For super succulent chicken, why not try 'velveting' the chicken before cooking. This is an authentic Chinese cooking technique, used to prevent overcooking and give a smooth moist texture to the meat.
Before cooking the chicken, toss it in a mixture made from 1tbsp cornflour and 1 egg white. Leave it to marinate for 30mins in the fridge.
When ready to cook, heat 2-3cm oil in a pan and quickly fry the chicken for about 30seconds, until it turns white. Lift it out of the oil, drain on a plate, then add to the recipe after the onions and garlic, stirring well and allowing it to cook through.
Recipe-ID: 446
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