Sweet and Sour Crispy Chicken

Wed, 7 August 2024

• 50g Golden breadcrumbs
• 1 tbsp lemon pepper
• 4 large chicken fillets, chopped
• Low-calorie spray oil

• Low-calorie spray oil
• 1 green pepper, deseeded and chopped
• 1 yellow pepper, deseeded and chopped
• 2 garlic cloves, crushed
• 1 fresh red chilli, sliced
• 330ml zero-sugar orange soda
• 3 tsp soy sauce
• 1 tsp oyster sauce
• 2 tbsp passata
• ½ tsp ginger (fresh or ground)
• ½ tsp Worcestershire sauce
• 4 tsp white rice vinegar
• ½ tsp Chinese five spice powder
• 1 tsp cornflour

• A pinch of sesame seeds 1 spring onion, chopped

1. If not using an air fryer, preheat the oven to 220°C.
2. Mix the golden breadcrumbs and lemon pepper together in a bowl, then add the chopped chicken and stir well until coated.
3. Lay out on a baking tray, spray lightly with the oil and cook for 15-20 minutes until golden and crisp, turning and respraying halfway through. If using an air fryer, pop them in for 15 minutes at 220°C, shaking and respraying halfway through.
4. Grab your wok, spray with some oil and place on a medium heat. Add the peppers and fry off, remove from the wok and set aside.
5. Spray the wok again and add in the garlic and chilli, allowing the garlic to brown for a minute or two.
6. Add in the orange soda and the rest of the ingredients (except the cornflour).
7. Bring everything to a boil for 2-3 minutes then bring down the heat and simmer to let the sauce thicken.
8. If the sauce needs to be thickened, mix the cornflour with 15ml water and add it into the sauce gradually until you have the consistency you want.
9. Toss in your crispy chicken and coat with the sauce.
10. Serve sprinkled with a few sesame seeds and with the spring onion and chilli scattered over.