Takeaway Style Sweet & Sour Chicken

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Takeaway Style Sweet & Sour Chicken

Easy Chinese Takeaway at Home

 

This is a firm favourite in our house, and it’s become my own personal signature dish. Thanks to Salter for the wonderful Megastone Wok which has made my Sweet & Sour Chicken a dream to make.

Go ahead and try my super delicious and easy takeaway style Chinese Chicken – just know that the home made version won’t be red as it is from the takeaway, because I haven’t added any colouring but the taste is the same, if not hugely better!

Try it and let me know how you get on!

 

Ingredients

  • 4 chicken breasts

Sweet & Sour Sauce:

  • 25g (1.5 tbs) Tomato Ketchup
  • 55g (3tbs) Sugar
  • 35g (3tbs) Vinegar
  • 10g (1tbs) Worcester sauce
  • 1 tsp Cornflour
  • Red Pepper/mixed peppers/carrots/onion
  • Note: should you like more sauce, just double up the ingredients, but be careful not to add too much sugar!

Batter for chicken pieces:

  • 1 beaten egg in a bowl
  • Cornflour in a bowl

 

Step 1 – Deep Fry the chicken

First of all heat up your deep pan hot oil fryer.

Cut your chicken up into small pieces and dip each into the beaten egg and then into the cornflour. When all pieces are covered in the batter, carefully place them in hot oil. You know they’re cooked when they float and are starting to brown. It will take around 5 mins.

Optional extra – prawns work really well too and will take around 3 minutes.

 

Step 2 – prepare the veg & sauce

Deseed your peppers and chop into thin strips.

Chop your onion & prepare any other vegetables you’d like – carrots are a favourite for us – and cut into long thin slices. Thinner slices cook quicker.

Add the vegetables to the wok and fry them in a small amount of oil for about 3 minutes to get them part cooked.

For the sauce, I’ve included the tbs measurements as well as the grams, but I prefer to weigh all the ingredients into one bowl on the scales then pour it all into the wok together. But you do what works for you.

Place all of the sauce ingredients in the wok along with the vegetables and heat it up, when it starts to bubble turn the heat down and place the cooked chicken in ensuring each piece is coated in the sauce.

Should you let the sauce bubble for too long it will reduce down so keep an eye on it (see pic).

Serve with rice of your choice and enjoy!

 

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