Sweet and sour chicken
Average rating:
This Cantonese dish is probably the most famous dish in the West - the key is to keep the chicken crispy.
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Cooking time: 10 mins
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Serves: 2
Ingredients
- 1 sweet and 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
- Half a small onion
- 5tbsp vegetable oil
Method
- Dice the chicken into 1 cm cubes. Add the salt and sherry and marinate the chicken for 30 mins.
- Make a batter by mixing together the egg and cornflour.
- Trim and deseed the pepper and cut into thin strips. Cut the leek into 1 cm sections. Chop the onion and the bamboo shoots into 1 cm slices.
- Coat the chicken in the batter and heat the oil in a frying pan. Add the chicken and stir-fry gently over a high heat for 2½ mins. Add the bamboo shoots and continue to stir-fry for 30 secs. Remove the chicken and bamboo shoots and set aside.
- 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 and sour sauce. After a few quick stirs transfer to heated serving plates and serve with egg noodles.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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