Super-duper Sweet and Sour Chicken

Super-duper Sweet and Sour Chicken

by Annabel Karmel |
Published on

Preparation Time

15 minutes




  • 4 tbsp sunflower or rapeseed oil

  • 240g skinless chicken breasts, cut into bite sized pieces

  • 100g carrot cut into matchsticks

  • 100g baby corn sliced in half lengthways and then cut in half across

  • 100g fine green beans

  • 2 spring onions, finely sliced

  • Salt and black pepper

  • 200g rice

  • For the batter:

  • 1 medium egg yolk

  • 1 ½ tbsp cornflour

  • 1 tbsp milk

  • Sweet and Sour Sauce:

  • 1 tbsp soy sauce

  • 2 tbsp tomato ketchup

  • 2 tbsp rice wine vinegar

  • 1 ½ tbsp. runny honey

  • ½ tsp sesame oil

  1. Cook the rice according to the packet instructions.

  2. While the rice is cooking make the batter in a small bowl by beating together the egg yolk, cornflour and milk to make a thin batter. Heat 2 tablespoons of oil in a wok, dip the chicken into the batter, then fry for 3 to 4 minutes until golden. Remove from the wok and set aside on kitchen paper.

  3. Meanwhile, mix together all of the ingredients for the sauce. Heat the remaining oil in a wok and stir fry the carrot, baby corn and green beans for 2 minutes. Add the sauce, bring to the boil and cook for 2 minutes. Remove from the heat and stir in the spring onions. Add the chicken to the vegetables and heat through. Season to taste. Serve with fluffy white rice.

Suitable from 1 year.


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