Airfryer Sweet & Sour Chicken | Part 2 of my Fakeaway series ???? This is my take on the classic takeaway dish- try it this weekend!
Serves: 4
Time: 40 mins
4 free range chicken breasts, cut in 3 cm pieces
1 tbsp rice wine
1 tbsp light soy sauce
1 green and 1 red pepper, 1-inch squares
6 spring onions, finely sliced
1 egg, beaten
4 tbsp cornflour
Sunflower oil for frying
For the sauce:
300ml chicken stock
2 tbsp light soy sauce
1 tsp salt
4 tbsp rice wine vinegar
2 tbsp caster sugar
2 tbsp tomato purée
2 tsp cornflour
2 tsp water
Fried Rice:
1 red chilli, finely chopped
1 thumb sized piece ginger, grated
2 cloves garlic, finely chopped
1 red pepper, finely chopped
1 carrot, thinly julienned
Bunch of scallions, thinly sliced
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp fish sauce
300g leftover rice
2 large eggs, lightly whisked
Marinate chicken with rice wine, soy sauce, and a pinch of salt for 20 mins.
Whisk together the egg & cornflour until combined into a smooth batter.
Coat each piece of chicken in the batter & place in an airfryer at 180°C for 8-10 mins, until golden brown.
For the sauce, in a pan over a high heat, combine the chicken stock, soy sauce, salt, rice vinegar, caster sugar & tomato purée. When the mixture boils, lower the heat, add the peppers & spring onions. Mix cornflour with water, then add to sauce to thicken.
For the rice, heat 1 tbsp of sunflower oil in a large frying pan & stir-fry off the chilli, ginger and garlic for 1 minute. Add the red pepper, spring onions & carrots, stir-fry for a further 3 mins.
Stir through sesame oil, soy sauce & fish sauce over the heat for 1 minute. Add in 300g of leftover cooked rice & mix to combine.
Make a well in the centre & pour in 2 whisked eggs. Allow to set briefly, then, working quickly, stir the egg & quickly incorporate the rice from the sides until everything is combined & cook for 2 mins.
Add fried chicken to the sauce, mix well. Serve immediately, topped with sliced scallions.
Serves: 4
Time: 40 mins
4 free range chicken breasts, cut in 3 cm pieces
1 tbsp rice wine
1 tbsp light soy sauce
1 green and 1 red pepper, 1-inch squares
6 spring onions, finely sliced
1 egg, beaten
4 tbsp cornflour
Sunflower oil for frying
For the sauce:
300ml chicken stock
2 tbsp light soy sauce
1 tsp salt
4 tbsp rice wine vinegar
2 tbsp caster sugar
2 tbsp tomato purée
2 tsp cornflour
2 tsp water
Fried Rice:
1 red chilli, finely chopped
1 thumb sized piece ginger, grated
2 cloves garlic, finely chopped
1 red pepper, finely chopped
1 carrot, thinly julienned
Bunch of scallions, thinly sliced
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp fish sauce
300g leftover rice
2 large eggs, lightly whisked
Marinate chicken with rice wine, soy sauce, and a pinch of salt for 20 mins.
Whisk together the egg & cornflour until combined into a smooth batter.
Coat each piece of chicken in the batter & place in an airfryer at 180°C for 8-10 mins, until golden brown.
For the sauce, in a pan over a high heat, combine the chicken stock, soy sauce, salt, rice vinegar, caster sugar & tomato purée. When the mixture boils, lower the heat, add the peppers & spring onions. Mix cornflour with water, then add to sauce to thicken.
For the rice, heat 1 tbsp of sunflower oil in a large frying pan & stir-fry off the chilli, ginger and garlic for 1 minute. Add the red pepper, spring onions & carrots, stir-fry for a further 3 mins.
Stir through sesame oil, soy sauce & fish sauce over the heat for 1 minute. Add in 300g of leftover cooked rice & mix to combine.
Make a well in the centre & pour in 2 whisked eggs. Allow to set briefly, then, working quickly, stir the egg & quickly incorporate the rice from the sides until everything is combined & cook for 2 mins.
Add fried chicken to the sauce, mix well. Serve immediately, topped with sliced scallions.
- Category
- Food
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