Classic sweet and sour chicken

Prep: 20 mins
Cook: 40 mins
Classic sweet and sour chicken
Try this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavours to spice things up.
 

300g basmati rice, to serve

Vegetable oil, for frying

100ml soda water, chilled

140g self-raising flour

25g corn flour

4 skinless, boneless chicken breasts, cut into chunks

Spring onions, finely shredded, to serve

For the sauce

1 red pepper, deseeded and chopped into chunks

3 red chillies, 1 cut into chunks, 2 halved and deseeded

425g tin pineapple chunks, drained and juice reserved

4 star anise

Juice of lime

100g caster sugar

100ml rice wine vinegar

Preheat the oven to 140°C / 275°F / Gas mark 1.

Line a baking tray with greaseproof paper and set aside.

In a pan, add the red pepper, chunks of chilli and pineapple juice and bring to the boil.

Cover, reduce heat and cook for 10 minutes.

Purée the sauce in a food processor.

Return to the pan with the pineapple chunks, chilli halves, star anise, lime juice, sugar and vinegar.

Gently simmer for 20-30 minutes until reduced and sticky.

Pour into a microwave safe bowl, cover with cling film and set aside.

Cook the rice according to the instructions, drain, fluff with a fork and set aside in a serving bowl.

Fill a large pan 1cm deep with vegetable oil and heat until it’s obviously quite hot.

Whisk the soda water and 100ml cold water into the self-raising flour with a little salt, this is your batter.

Tip the corn flour onto a plate.

Stir the batter well.

Dust the chicken with corn flour, then dip into the batter.

One at a time, lower into the hot oil (about 5-6 every batch).

Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 minutes, turning once.

When cooked, drain on the baking tray, and keep warm in the oven.

Repeat with the remaining chicken.

Microwave the sauce to re-heat only, not piping hot.

Stack the chicken onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Serves
4

Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Chicken, Vegetables, Rice

Recipe Type
Dinner, Entertaining

Cuisine
Asian

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.