Sweet and sour chicken is a classic dish, here’s how to make your own.
- 8 small chicken thighs
- 50g flour
- 50ml chicken stock
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 red onion peeled and diced
- 3 green onions, washed and finely chopped
- Drizzle with rapeseed oil
- Salt pepper
For the sauce:
- 250ml pineapple juice
- 50g tomato ketchup
- 30ml white wine vinegar
- 40g brown sugar
- 20ml soy sauce
- 30 g grated fresh ginger
- 2 cloves garlic peeled and crushed
- Pinch of crushed chili flakes
- 20g cornstarch
- Ground fresh pepper
- Pinch of salt
- Preheat the oven to 160 degrees C.
- Season with flour with salt and pepper. Coat each chicken thigh in flour.
- Heat a skillet over medium heat. Add the rapeseed oil to the skillet. Fry the chicken on all sides and transfer it to a platter.
- In the same pan, add a new drizzle of oil and sweat the onion and diced peppers, then add the chicken broth and simmer for 3 minutes. Transfer everything to the plate with the chicken.
- Put the chicken in the oven for 20 minutes.
- To make the sauce, combine all the ingredients except the corn flour. Put everything in a saucepan and simmer for 10 minutes, whisking all the time.
- Add cornstarch and mix with water to form a liquid. Whisk the cornstarch into the sauce and whisk until it thickens. Reduce to low heat for 8 minutes.
- Add the cooked chicken, bell pepper and onions to a serving dish and pour the sauce.
- Serve with sliced green onions.
Brian’s tip: Serve with boiled rice