Sweet and Sour Chicken

I never thought I could cook Chinese at home. I'm not a huge fan anyway, with the delights of Indian and Thai takeaways available, but it was one of those evenings where I had no idea what to make for the in-laws,  and they 'fancied Chinese'. So after a quick rummage, I came across a little-used book called bite-sized Chinese by Hamlyn in my cupboard, sitting abandoned next to my much-used Mexican book of the same series.

The sweet and sour chicken looked achievable so it was worth a shot, using mainly store cupboard ingredients. 

Ingredients:

1 egg white

2 tsp cornflour

pinch salt

4 chicken breasts, cut into strips

olive oil

2 garlic cloves, crushed

2 tbsp light soy sauce

2 tbsp clear honey

2 tbsp white wine vinegar

2 tbsp tomato purée

2 tsp chilli sauce

2 tbsp rice wine

2 tsp thin cornflour and water paste

Method:

Lightly beat the egg white with the cornflour and salt. Coat the chicken strips in this mixture.

Shallow fry the chicken in batches for about 2 minutes on each side until light brown in colour.

Drain on kitchen paper while you do the sauce.

Heat the olive oil in a saucepan and stir-fry the garlic for 1 minute. Then add in all the remaining ingredients, bring to the boil and cook for about two minutes. Have a taste and add a little sugar if necessary.

Serve with the chicken and some egg-fried rice.

Sweet and Sour Chicken

Eat that, Gok Wan!