A really popular takeaway dish that’s easy to make.
We never get a consistent sweet and sour from the various takeaway places we tried. So after I found the recipe, it’s only a matter of when to make it.
One of my children’s favourite dishes, this one is easy to make and with few ingredients. No wonder it’s a staple in Asian takeaways!
- Chicken breasts or thighs filets
- salt and pepper
- 1/2 cup cornflour (add more if necessary)
- 2 medium eggs, beaten & seasoned (add more if necessary)
- vegetable oil for deep frying
- 1 bell pepper, cut into 2cm squares
- 1 medium carrot, thinly sliced diagonally
- 1 garlic, finely chopped
- 1/2 cup cider vinegar
- 1/4 cup water
- 1 tbsp soy sauce
- 1/4 cup ketchup
- 1/2 cup sugar
- Put your vegetable oil in a pan over medium for deep frying.
- Cut chicken into bite size pieces then season with salt and pepper
- Coat chicken pieces individually with cornflour then dip into the beaten eggs. Deep fry for 6-8 minutes or until golden. Strain excess oil and set aside.
- Once all chicken is fried, on another pan, add 1tbsp of oil and sauté garlic.
- Add pepper and carrots. Cook for 4-5 minutes.
- Add the cider vinegar and water, soy sauce, ketchup and sugar. Simmer until it starts to thicken.
- Add the deep fried chicken pieces and cook further over low to medium heat and let sauce thicken some more. Do not make it go dry.
- Serve with white rice and sprinkle some sesame seeds on top.
Makes 4 servings.
Image taken with an Olympus OMD EM5 MarkII