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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sweet & Sour Chicken

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Sweet and sour chicken is a classic, but Marion’s version is lighter, fresher and super awesome! Simmer up the sticky sweet and sour sauce, then coat the chicken in flour and deep-fry for a light crunch – not a really heavy batter. Fresh tomato and onion complete this tasty dish.

WATCH THIS RECIPE

SWEET & SOUR CHICKEN

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes

1 tbsp light soy sauce

1 garlic clove, finely chopped

½ tsp ground white pepper

½ cup plain flour

vegetable oil for shallow frying, plus 1 tbsp

1 onion, cut into wedges

1 tomato, cut into wedges

3 spring onions (scallions), trimmed, green and white parts cut into 3cm (1 inch) batons

 

Sweet & sour sauce:

½ cup brown sugar

2 tbsp tomato ketchup

1 tbsp light soy sauce

3 tbsp white vinegar

1/3 cup pineapple juice

¼ tsp Chinese five spice

2 tsp cornflour (cornstarch)

Steps

For the sweet & sour sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice and Chinese five spice in a saucepan over medium-high heat.   Simmer for a few minutes until sugar dissolves. In a small bowl, combine cornflour with 2 tablespoons of water.  Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken.  Remove from heat and set aside.

In a large bowl toss chicken with soy sauce, garlic and pepper until well combined.

Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour.

Pour about a 3 cm (1 inch) depth of oil into a large non-stick frying pan over high heat. When the oil is hot (a piece of chicken should start sizzling immediately when placed into the oil) cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.

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Heat the remaining 1 tablespoon of oil in a clean frying pan or wok. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions. Remove from heat and serve.

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