Sweet-and-sour chicken with fried rice



Save on the takeaways and make your own Chinese-style dinner for two with this recipe from The Hairy Bikers.


For the sauce
For the chicken
For the fried rice

Preparation method

  1. For the sauce, mix all the ingredients, apart from the lime juice, together in a small saucepan and simmer for five minutes until thickened, adding a splash of water if it thickens too much. Add lime juice to taste. Set aside.
  2. For the chicken, mix the flour, cornflour, baking powder and sugar in a large bowl then gradually mix in the egg to form a paste. Stir in enough water to make a thick batter the consistency of double cream and whisk until smooth.
  3. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Coat the chicken pieces in the batter then fry for 4-5 minutes, turning two or three times, or until golden-brown and crisp and completely cooked through. (You may need to do this in batches.) Remove the chicken from the oil with a slotted spoon and set aside to drain on kitchen paper.
  4. For the rice, heat half the groundnut oil in a wok over a high heat then add the beaten egg and stir as it cooks to break it into small chunks. When cooked, remove from the pan and add a little more oil then add the ginger and garlic and fry for 30 seconds. Add the red pepper and peas and fry for a further minute. Add the rice, ham, and spring onions and season generously with soy sauce. Stir until well combined, then season, to taste, with sesame oil and white pepper.
  5. To serve, spoon the fried rice onto serving plates, top with the deep-fried chicken, pour over the sauce and garnish with the coriande

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