Sweet & Sour Chicken Cantonese Style

Serves 2-3

The sweet & sour sauce

• 1 cup orange juice
• 2 tbsp sugar
• 2 tsp tomato puree
• 2 tsp tomato ketchup
• 2 tbsp white wine vinegar
• 2 tbsp sherry
• 1 red pepper, chopped
• 1 small onion, chopped
• 2 handfuls pineapple chunks
• 2 tbsp cornflour

The chicken

• 1 tbsp self raising flour
• 1 tbsp cornflour
• 1 egg
• pinch of salt
• 2 chicken breasts, cut into bite sized pieces
• 5 tbsp groundnut or vegetable oil for frying

Place a large saucepan on a medium heat and add all the sauce ingredients, apart from the cornflour. Let the sauce bubble for five minutes.

Mix the two tablespoons of cornflour with a little cold water. Slowly pour the cornflour into the sauce, a little at a time, until you have the desired consistency. I like the sauce to be quite thick as it clings to the chicken better. Set aside and begin cooking the chicken.

Mix the self raising flour, cornflour, eggs and salt together in a large bowl. Add the chicken and ensure it’s all nicely coated. If you have time leave the chicken in the fridge for half an hour to marinade.

Place a wok on a medium-high heat and pour in the oil. Shallow fry the chicken in batches – if you put in too much chicken the oil will cool down – until golden and cooked through. Place the cooked chicken on some kitchen roll to take up a little of the oil.

Once all the chicken is cooked begin heating up the sweet and sour sauce. Combine it all together and make sure it’s all nice and hot before serving with plain rice.

Warning: Be careful with the oil. It’s likely to spit a little. Adjust the heat if it gets too hot. Do not leave it unattended, ever.

Tip: Half fill a washing up bowl with hot soapy water. Use this to wash your hands after handling the raw chicken.