Sweet N Sour Chicken
The nation's favourite Chinese chicken dish couldn't be easier or quicker to reproduce at home. Beat the takeaway, both on price and speed with SORTEDfood's recipe of sweet 'n' sour chicken.
- 2 chicken breasts
- 3 tbsp soy sauce (gluten-free if required)
- 1 tsp chopped ginger
- 4 spring onions
- 1 tbsp tomato ketchup
- 1 tbsp red wine vinegar
- 1 tsp brown sugar
- 1 tsp cornflour
- 150 g rice
- 1 handful(s) beansprouts
- 1 shot(s) veg oil
Cook The Rice
Soak the rice in cold water.
Drain the rice, put into a pan with cold salted water and then boil for 9 minutes until plump.
Marinate The Chicken
Cut away any sinew from the chicken and slice into thin strips.
Toss the chicken in the soy sauce and leave to marinate for as long as possible.
Prep The Onion & Ginger
Slice all of the spring onions as finely as possible and cut the ginger small as well.
Fry The Chicken
Fry the soy chicken in the shot of oil until very nearly cooked through.
Toss in the ginger and the white ends of the chopped spring onions into the pan.
Add Sweet 'n' Sour Mix
Stir together the ketchup, sugar, vinegar, and 100ml of water in a small bowl.
Pour into the pan and bring to a simmer, stirring all the time.
Mix the cornflour in a small bowl with two tablespoons of cold water, then add to the pan.
Serve In A Bowl!
Drain the rice once cooked and serve a mound of the rice with the sweet and sour chicken on top, then garnish with the finely sliced green part of the spring onion and tuck in.
Add The Beansprouts
Let the mixture bubble for 2-3 minutes, stirring all the time to prevent burning around the edges, then stir through the beansprouts at the last moment.
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