Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Battered sweet & sour chicken
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2-3 large skinless, boneless chicken breasts(about 400g/14oz total weight)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- groundnut or sunflower oilfor deep frying, plus extra for stir-frying
- batter(see below)
- 1small red peppercored, deseeded and roughly chopped
- 1medium carrotsliced thinly on the diagonal
- 2fat garlic cloveschopped
- 2 tsp finely chopped fresh root ginger
For the sauce
- 3 tbsp soy sauce
- 3 tbsp white wine vinegar
- 3 tbsp sherry
- 1 tbsp light soft brown sugar
- 1 tsp cornflour
Nutrition: per serving
- kcal522
- fat33g
- saturates6g
- carbs31g
- sugars4g
- fibre2g
- protein27g
- salt2.9g
Method
step 1
Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
step 2
Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don’t crowd the pan. Fry until crisp and golden – about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
step 3
Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.
