Sweet and Sour Chicken | Marion's Kitchen (2024)

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Sweet & Sour Chicken

Ingredients

Steps

• 

  For the sweet & sour sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for a few minutes until sugar dissolves. In a small bowl, combine cornflour with 2 tablespoons of water. Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.

• 

  In a large bowl toss chicken with soy sauce, garlic and pepper until well combined.

• 

  Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour.

• 

  Pour about a 3 cm (1 inch) depth of oil into a large non-stick frying pan over high heat. When the oil is hot (a piece of chicken should start sizzling immediately when placed into the oil) cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.

• 

  Heat the remaining 1 tablespoon of oil in a clean frying pan or wok. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions. Remove from heat and serve.

ChickenStir-fries

500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes

1 tbsp light soy sauce

1 garlic clove, finely chopped

½ tsp ground white pepper

½ cup plain flour

vegetable oil for shallow frying, plus 1 tbsp

1 onion, cut into wedges

1 tomato, cut into wedges

3 spring onions (scallions), trimmed, green and white parts cut into 3cm (1 inch) batons

Sweet & sour sauce:

½ cup brown sugar

2 tbsp tomato ketchup

1 tbsp light soy sauce

3 tbsp white vinegar

1/3 cup pineapple juice

¼ tsp Chinese five spice

2 tsp cornflour (cornstarch)