Sweet and Sour Chicken

Sweet and Sour combines the elements of taste; sweet, sour, salty, bitter and the umami or savoury flavour. Although we think of sweet and sour chicken coming from China it is thought it probably originated in the China towns of the USA, where Chinese dishes were altered to cater for the western palette


500 g Chicken Breast sliced lengthways
150 g Self Raising Flour
150 ml Cider


2 Tbs Soy Sauce
1 Tbs Honey
2 Tbs Cornflour mixed with 2 Tbs water
7 TbspTomato Ketchup
100 ml Chicken Stock
30 ml White Wine
1 Red Chilli, sliced
2 cloves Garlic peeled and grated
3 cm Ginger peeled and grated


1 Tbs Rapeseed Oil
2 Red Peppers, diced
1 Green Pepper, diced
½ Pineapple diced
1 Onion peeled and diced

To serve

4 Spring Onions ,sliced
15 g Coriander
Jeera Rice
Vegetable Oil for frying


In a large bowl mix the flour and cider
Coat the chicken
Deep fry at 170c for 3 to 4minutes
Then drain.

Heat a large frying pan
Add the Rapeseed Oil
Add the Onions and Peppers and fry for 5 minutes
Add the pineapple to warm through.

Heat a large non stick pan until hot
Add the Soy, Honey, Tomato Ketchup, Wine, Garlic, Ginger and Chicken Stock
Bring to the boil then simmer for 4 to 5 minutes
Thicken with the cornflour and mix

Bring back to the boil then mix in the Vegetables and Chicken coat all over
Spoon onto a platter and garnish with Spring Onions and Coriander
Serve with Jeera Rice

Thank you James Martin for a great recipe tinkered with slightly