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Sweet & sour chicken

Sweet & sour chicken

Rating: 5 out of 5.89 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

  • Freezable (Sauce can be frozen)
Nutrition:
HighlightNutrientUnit
kcal654
fat20g
saturates3g
carbs82g
sugars50g
fibre2g
protein38g
low insalt0.57g
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Ingredients

For the sauce

Method

  • STEP 1

    For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.

  • STEP 2

    Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.

  • STEP 3

    Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

RECIPE TIPS
VARIATIONS

To serve as a main dish, add rice. For any vegetarians, thinly slice some sweet potatoes, then batter and fry these before you cook the chicken.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

Rating: 5 out of 5.89 ratings

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