Sweet and sour chicken
Serves: 2
Takes: 10 mins
This dish is a Cantonese culinary tradition and is probably the most famous dish in the West - it is important to keep the chicken crispy!
1 sweet & sour stir fry sauce sachet
50g bamboo shoots
225g skinless chicken
1tsp salt
1tbsp dry sherry
1 egg
1tbsp cornflour
1 red pepper
1 handful baby sweetcorn
1 handful mange tout
1 leek
1 red onion
1/2 small onion
5tbsp vegetable oil
1. Dice the chicken into 1 cm cubes.
2. Add the salt and sherry and marinate the chicken for 30 mins.
3. Make a batter by mixing together the egg and cornflour.
4. Trim and deseed the pepper and cut into thin strips.
5. Cut the leek into 1 cm sections.
6. Chop the onion and the bamboo shoots into 1 cm slices.
7. Coat the chicken in the batter and heat the oil in a frying pan.
8. Pour in the chicken and stir-fry gently over a high heat for 2 1/2 mins. Add the bamboo shoots and continue to stir-fry for 30 secs. Remove the chicken and bamboo shoots and set aside.
9. Replace the frying pan over the heat and add the pepper, leek and onion. Stir-fry for 1 min. Then add the chicken, bamboo shoots and sweet & sour sauce.
10. After a few quick stirs transfer to heated serving plates and serve.
This dish is great served as a family meal with egg noodles.
Where to next?
Chicken, oyster and spring onion stir-fry
Oriental recipes
Stir-fries
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