Ingredients
- 2 egg whites
- 4 tbsp soysauce
- 2 cloves garlic (crushed)
- 4 chicken breasts
- oil for frying
- For the sweet & sour sauce:
- 2 tbsp sesame oil
- 2 tbsp grapeseed oil
- 1 medium onion
- ½ green pepper
- ½ red pepper
- ½ yellow pepper
- 3 spring onions
- 1 tsp ginger (finely chopped)
- 5 tbsp tomato ketchup
- 4 tbsp rice vinegar
- 4 tbsp caster sugar
- 3 tbsp soy sauce
- 1 tsp salt
- 200 ml chicken stock
- 1 tbsp corn starch (heaped)
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Chicken in sweet and sour sauce
Servings: 4
Directions
- Clean chicken breasts and cut into 1-2 cm pieces. Whisk egg whites, garlic and soy sauce and marinade the chicken pieces for at least 1 hour. In the meantime, prepare the ingredients for the sauce. Peel the onion and cut into 1 cm pieces, then cut the peppers and spring onions into thin strips.
- Heat plenty of oil in your fryer or a deep pan on the stove. saute the chicken pieces.
- To prepare the sauce, heat sesame and grapeseed oil in a wok or other suitable pan, fry the onions for 2 minutes until just softening. Add ginger, spring onions and pepper medley and continue to fry for 2 minutes. Stir in the tomato ketchup, vinegar, soy sauce, sugar and corn starch and pour over the chicken stock. Season with salt and leave to thicken.
- In the meantime, fry the chicken pieces in the hot oil for about 10 minutes until crispy and browning. Just before serving, fold into the sweet & sour sauce and offer with fluffy steamed basmati rice
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