Sweet & sour chicken

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• D'hoore

  12 December 2007

  D'hoore rated and commented on this recipe

  

  Allthough it took us about an hour, it's worth every single minute... really delicioussssss !

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• Chirsteen

  22 December 2007

  Chirsteen rated and commented on this recipe

  

  I agree, it's well worth the wait.

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• shayron

  07 February 2008

  shayron commented on this recipe

  I thought this recipe was great, all ingredients easy to access and one can make it either mild or spicy.

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• Matt

  08 February 2008

  Matt rated and commented on this recipe

  

  Really tasty, and not as much work as it seemed like before I started it! Highly recommended!

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• Nic Nic

  21 February 2008

  Nic Nic rated and commented on this recipe

  

  I was very suprised at how good this is, it really is very good indeed, really tastes like the real thing! I will keep the fried "tempura" chicken for a special treat and make it a little healthier for "everyday" dinner time and just stir fry the chicken plain with the veg and then pour over the cooked sauce, yumdiddleumptious!

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• Mrsnoonoo

  21 February 2008

  Mrsnoonoo rated and commented on this recipe

  

  Really good. Had one problem with the tempura batter. Followed the recipe but found the batter didn't stick to the chicken very well, think the batter was to thin? Next time i try this will add a little less water.

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• Pat Lim

  01 March 2008

  Pat Lim commented on this recipe

  Try this with pork. Use pork collar or pork ribeye.

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• marva

  12 January 2009

  marva rated this recipe

  

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• Bunks

  18 February 2009

  Bunks rated and commented on this recipe

  

  Better than a takeaway!

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• cooky

  23 March 2009

  cooky commented on this recipe

  wonderful recipe! i would double the sauce next time!

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• puccath74

  06 April 2009

  puccath74 commented on this recipe

  DELICIOUS!!!! I tried it a few hours ago end it was unbeleiveble! Forget to go to chinese restaurant! You must to try this receipe at home and invite all your friends to taste it!! Bon appetit!!!

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• Mai

  24 June 2009

  Mai rated and commented on this recipe

  

  I loved the recipe, but everybody else ABSOLUTELY ADORED IT! I made it once for my family, and ever since, my brother and fiance keep asking me over and over and over to make it again!

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• chefayne

  02 August 2009

  chefayne rated and commented on this recipe

  

  this was delicious, made it for my granparents and they loved it.... so easy to make and quick to, will definately be making this again

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• Bumsy

  05 November 2009

  Bumsy rated and commented on this recipe

  

  This is a wonderful recipie. Really tasty. The batter was so good. I have made it twice now and it is now has its own spot in my recipie binder. Please try it for yourself.

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• cliffj

  17 November 2009

  cliffj rated and commented on this recipe

  

  Great recipe only added 1 thing as sauce looked a little brown so added 1 table spoon of tomato sauce was terific taste served with my special fried rice (rice, egg,prawns, ham, pineapple ) excellent !

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• MalaKhy

  29 December 2009

  MalaKhy rated this recipe

  

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• sam

  07 January 2010

  sam rated this recipe

  

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• Christian

  21 February 2010

  Christian rated this recipe

  

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• vmorahan

  09 March 2010

  vmorahan rated this recipe

  

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• Katharine

  18 May 2010

  Katharine rated and commented on this recipe

  

  Tried this one over the weekend. Didn't realise until after buying the ingredients, that a deep-fat frier was needed, which I don't have! Had to improvise a little using Jon Torode's recipe also on this website, but we were thrilled with the results. It was my first venture into frying in this manner, but once I got the temperature just right, the results were beautiful! The sauce is delicious too. Definitely give this one a try!

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Ingredients

• 2-3 large skinless, boneless chicken breasts , (about 400g/14oz total weight)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• groundnut or sunflower oil , for deep frying, plus extra for stir-frying
• tempura batter (see below)
• 1 small red pepper , cored, deseeded and roughly chopped
• 1 medium carrot , sliced thinly on the diagonal
• 2 fat garlic cloves , chopped
• 2 tsp finely chopped fresh root ginger

FOR THE SAUCE

• 3 tbsp soy sauce
• 3 tbsp white wine vinegar
• 3 tbsp sherry
• 1 tbsp light soft brown sugar
• 1 tsp cornflour

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 - 20 mins

Cook 20 mins

Ingredients

• 2-3 large skinless, boneless chicken breasts , (about 400g/14oz total weight)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• groundnut or sunflower oil , for deep frying, plus extra for stir-frying
• tempura batter (see below)
• 1 small red pepper , cored, deseeded and roughly chopped
• 1 medium carrot , sliced thinly on the diagonal
• 2 fat garlic cloves , chopped
• 2 tsp finely chopped fresh root ginger

FOR THE SAUCE

• 3 tbsp soy sauce
• 3 tbsp white wine vinegar
• 3 tbsp sherry
• 1 tbsp light soft brown sugar
• 1 tsp cornflour

Per serving

522 kcalories, protein 27g, carbohydrate 31g, fat 33 g, saturated fat 6g, fibre 2g, sugar 4g, salt 2.9 g

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