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 this 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! I promise.
Try it and let me know how you get on!
Advance warning, there’s a lot of sugar in this so do some squats while it’s cooking…
Ingredients
- 4 chicken breasts cut into small irregular pieces
- Red Pepper/mixed peppers/carrots/onion
Batter for chicken pieces:
- 1 beaten egg in a bowl
- Cornflour in a bowl (Cornflour creates a crisper coating than plain flour, and it will hold sauce better, and will absorb less of the frying oil)
Sweet & Sour Sauce:
- 50g (3 tbs) Tomato Ketchup
- 110g (6tbs) Sugar
- 70g (6tbs) Vinegar
- 20g (2tbs) Worcester sauce
- 2 tsp Cornflour
- Note: should you like more sauce, just double up the ingredients, but be careful not to add too much sugar!
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 the 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
De-seed your peppers and chop as you see fit – thin strips or squares.
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 your choice of vegetables to the wok and fry them in a small amount of oil for about 3 minutes to get them part cooked.
Step 3 – Prepare the sauce
For the sauce, I’ve included the tbs measurements as well as the grams. You can add them one by one to the wok but personally I prefer to weigh all the ingredients one by one on the scales, so I can mix it up thoroughly before pouring it all over the veg. But you do what works for you.
Step 4 – Heat it up and serve
In the wok, stir in the sauce ingredients into the vegetables and heat it up. When it starts to bubble turn the heat down to simmer and add the cooked chicken pieces in ensuring each piece is coated in the sauce.
Top tip: Should you let the sauce bubble for too long it will reduce down so keep an eye on it.
Serve with rice of your choice and enjoy!
