This is a really fantastic Chinese recipe – it’s easy to do and is as good as takeout, and I really mean this! It’s like a grown-up version of sweet and sour chicken!
Wot u need
4omls vegetable oil
2 chicken breasts
80mls chilli sauce (Yeo is good!)
80g brown sugar
80mls cold water
15mls cider vinegar
Pinch red chilli flakes
Wot u do
Chop the chicken into 2 cms cubes. Drench in the cornflour, shake, add to egg, shake and brown in a wok with the oil for three minutes. Do this in batches and cool on kitchen paper. Set aside.
In a pot, add all the sauce ingredients and bring to the boil.
Take some foil and make a boat shape with your hands ensuring there’s a lip of about 2 cms. Place on a baking tray, add the chicken to the sauce in the pot then pour the mix onto the tray. Bake at 180 degrees c for 12 minutes.
Serve with rice.
Top tip: This dish reheats beautifully in the microwave – 4 mins at medium then 2 mins at high.