Sweet & Sour Chilli Chicken

I’ve realised I don’t blog main meals much any more. This is partly because the light in our kitchen isn’t great once the sun goes down plus I’m not as good at making them look pretty. I happened to mention this dish on Twitter and promised to blog it.

This meal is a big favourite in our house. It’s full of flavour and I’m sure is healthier than a takeaway even with the quite high sugar content. The blog where I got this recipe from is no longer online so I’m glad I scribbled it down when I did. The original author said how it is based on a toned down recipe for General Tso Chicken that her granddad used to make at a restaurant he worked in. The only alteration I’ve made to the original recipe is to double the sauce quantities as I prefer it saucy and to add the veg. It really is delicious plus after the initial prep you can fling it in the oven and forget about it for a bit. A perfect Friday night dinner.

I usually serve with plain boiled rice, but if we’re feeling a bit naughty we’ll have it with egg fried rice. If you like it spicy add some more chillies.

Sweet & Sour Chilli Chicken
Serves 2-3

2 chicken fillets, diced

½ cup cornflour

2 eggs, beaten

salt & pepper

Red pepper, cut in strips

1 Red chilli, finely chopped

¾ cup of soft brown sugar

4 tbsp tomato ketchup

½ cup rice wine vinegar

1 tbsp soy sauce

1 tsp garlic salt (if you don’t have this replace with a clove or two of garlic)

spring onions

1) Heat 1 tbsp of olive oil in frying pan. Season the flour. Dip the chicken in the flour then egg. Fry until browned on each side then place in ovenproof dish. Mix the peppers and chillies in with the browned chicken.

2) In a jug mix the sugar, ketchup, vinegar, soy sauce and garlic salt. Pour over the chicken and make sure it is well coated in the sauce.

3) Bake at 180°c for an hour. Stir at 15min intervals to stop chicken sticking. Sprinkle raw spring onions over the chicken before serving.

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About Jules

Freelance Food Geek who's passionate about food education. Lives with long-suffering Hubs and 3yo Little Baker (LB) not too far from Derby.

Posted on March 25, 2011, in Uncategorized and tagged , , , , . Bookmark the permalink. 15 Comments.

  1. This sounds and looks delicious. I’m so glad you blogged it – I’ll definitely be giving this a try!

  2. Great photo Jules, I’ve just had dinner but am wishing I had eaten this instead!

  3. That sounds delicious! May well be my Saturday night dinner :)

    Katie xox

  4. This looks like the perfect alternative to the usual greasy Friday night takeaway. Yum. Thanks for the recipe. x

  5. lovely, delicious recipe. how much would 1/2 cup cornflour be in teaspoons ?

  6. also red chilli (i am guessing) is the dry red chillies. ?

    • Hi Marie,

      Half a cup (125ml) of cornflour works out at around 25 tsp or 8 and a bit tbsp of flour. You don’t have to be too accurate with this as the amount you use will depend of the size of your chicken fillet.

      This recipe uses fresh chillies. You could use dried chillies instead.

      Hope this helps
      Jules

  7. I must say that sound bloody amazing!! Must scribble it down too to remember to make it!

  8. ooo another one to bookmark! Yummmmmmmm! xxx

  9. I tried this recipe for our meal on Saturday evening and it was delicious! Thank you for posting this very simple and tasty dish.

  10. I think that photo proves you can make meals look pretty!

  11. It looks delicious, will be definitely trying this one!

  12. This looks really good! Thanks for sharing :o)

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