It has taken me the guts of a year to perfect my fakeaway sweet and sour chicken dish and tonight I finally did it so I rushed to write it down straight after dinner with my belly smiling . When I’m told by the family its better than the Chinese I know its a good one and it deserves a place here.This honestly is so delicious,will fulfil any takeaway craving and slightly healthier as there’s no sugar in my sauce but I promise its so so good.
Honey 3 tablespoons (or add brown sugar if you prefer )
Orange juice 200ml
Pineapple and juice from tin
Chicken stock pot with 200ml water
Cornflour 3 heaped tablespoons
Garlic 2 minced cloves
Chinese five spice 2 teaspoons
Chilli flakes 1 teaspoon
Tomato puree 2 tablespoons
Tomato sauce 2 tablespoons
Ginger one strand finely chopped s
Light soy sauce 1.5 tablespoon
Dark soy sauce 1.5 tablespoon
White wine vinegar or Chinese rice vinegar 3 tablespoons or more (this adds sour and sweeetness as does the tomato sauce so you can increase or decrease volumes as per personal taste )
Chicken thighs skinned and cut into stripe. I tenderise my chicken and cover in bicarbonate of soda for 30 minutes before rinsing thoroughly,(make sure every last bit is gone so rinse for a good five minutes ) this makes the chicken like in a Chinese ,extremely tender and adds a lovely shine to your sauce.
Seasame oil for cooking
Vegetables of choice
Red and yellow peppers
Pineapple chunks for serving
Baby corn cut into quarters lengthways
Cook the veg until soft in sesame oil and put to one side.
Now mix all the sauce ingredients and set aside until needed when the chicken is nearly cooked.
Cook your chicken on a medium heat for twenty to twenty five minutes in a light based pan. Now add the stock pot mixed with 200ml of water and allow to cook further ten minutes
Next add your sauce mix and allow to come together and thicken,add more cornflour if you need to thicken but this should be enough when cooking twelve chicken skinless chopped thighs.
Add the pineapple chunks and veg into the glossy sauce and chicken just before serving and serve with egg steamed rice (you can find this on my blog its the perfect side)