Sweet and Sour Chicken | Marion's Kitchen

Ingredients

• 500 g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes
• 1 tbsp light soy sauce
• 1 garlic clove, finely chopped
• 1/2 tsp ground white pepper
• 1/2 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:
• 1/2 cup brown sugar
• 2 tbsp tomato ketchup
• 1 tbsp light soy sauce
• 3 tbsp white vinegar
• 1/3 cup pineapple juice
• 1/4 tsp Chinese five spice
• 2 tsp cornflour (cornstarch)

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   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.