Sat, 7 January 2023
Fiona Uyema's Sweet & Sour Chicken
INGREDIENTS:
2 chicken breasts, cut into cubes
Cornflour
Preferred oil
Red onion, peeled & cut into chunks
Half red pepper, de-seeded & cut into chunks
Half yellow, de-seeded & cut into chunks
Freshly steamed rice, to serve
For the sauce:
3 tbsp honey
3 tbsp rice vinegar
3 tbsp tomato ketchup or passata
Soy sauce, to season
Handful of sesame seeds
METHOD:
1. In a small bowl mix together the ingredients for the sauce. Transfer to a small saucepan and place on a low heat to simmer and allow flavours to develop.
2. Add a generous amount of oil to a wok and bring to a high heat.
3. Put a few tablespoons of cornflour on a large plate and coat the chicken cubes in cornflour. Shaking off any excess cornflour, carefully place the chicken pieces in the hot oil. Fry for a few minutes until cooked through. Transfer to a plate lined with paper towel to absorb excess oil.
4. Toss the mixed vegetables into the wok and fry for a few minutes on a high heat.
5. Pour the sauce over all the ingredients and mix, reduce the heat to avoid the sauce burning.
6. Serve with freshly steamed rice.
