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Sweet and Sour Chicken

Sweet and Sour Chicken

By Morrisons
Published on 01 December 2020
A classic takeaway dish you can make at home, tuck in to our chef’s recipe for Sweet and Sour Chicken. 
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Time and servings

40 minsTotal time
4Servings
40 minsCooking time

Ingredients

  • 150 g of breadcrumbs
  • 3 eggs
  • 80 g of peas
  • 320 g of rice
  • 2 small onions, cut into chunks
  • 1 tin of tinned pineapple rings in syrup, use 4x rings and 80g of syrup
  • 20 g of ginger
  • 4 g of cornflour
  • 50 g of sugar
  • 20 g of soy sauce
  • 3 chicken breasts (560g)
  • 50 g of vinegar
  • 70 g of tomato ketchup or tomato puree
  • 10 g of garlic
  • 0.5 tsp of chinese five spice
  • 1 green pepper, cut into chunks (approx 150g)

Method

  1. Step 1

    Preheat the oven.

  2. Step 2

    Cook the rice to packet instructions.

  3. Step 3

    Cut the chicken into strips and add a teaspoon of Chinese five spice and a teaspoon of soy sauce.

  4. Step 4

    Beat one of the eggs and dip the chicken strips in the egg followed by the breadcrumbs.

  5. Step 5

    Brush a tray with oil and arrange the chicken strips on the tray and place in a preheated oven and cook for 25-30 minutes till crispy and golden brown.

  6. Step 6

    To make the sauce, in a clean saucepan, add a little ginger and garlic (about half) with a bit of oil and cook for a minute before adding the onions and peppers. Cook for a further 2-3 minutes, then decant into a clean dish. Then, add the sugar and the vinegar to the pan and bring to the boil and simmer for 2 minutes. Add the ketchup/tomato puree and a pinch of Chinese five spice and a teaspoon of the soy sauce, as well as the juice from the tinned pineapple and simmer for another minute.

  7. Step 7

    Add 200g of water (with a teaspoon of cornflour stirred in if you are using) and bring to the boil. Add back in the chopped peppers and onions and pineapple and simmer til needed.

  8. Step 8

    While the sauce is simmering, prepare the rice. Add the remaining onion, garlic and ginger to a non stick frying pan and cook till softened and aromatic. Beat the eggs and add to the pan and scramble with the ingredients before stirring in the rice with the peas and remaining five spice. Have a taste and add the remaining soy sauce and 3/4 of the chopped spring onions (save some back for garnish).

  9. Step 9

    Serve the rice with the crispy chicken pieces with some sauce spooned over the top, and sprinkle with spring onions.