When we were moving and everything was a little crazy, we said we’d treat ourselves to a Chinese on our first night in the house. But, we had chips at lunch and didn’t really fancy it. Then, I had a horrible cold so didn’t want to waste our special housewarming treat when I wouldn’t really enjoy it. We’ve been in for 2 weeks now and still haven’t had our Chinese.
But, all our final bills for the flat have started to arrive, and I seem to get a council tax bill every other day. Which means we’re being super tight! So, I decided to have a go at making a Chinese fakeaway. Husband loves sweet and sour and jarred sauces are never the same. It went really well!
- 4 Chicken breasts
- 65g Cornflour
- 2 Eggs, beaten
- 50g Plain flour
- Cooking Oil
- 200g Pineapple chunks
- 1 Red pepper
- 1 Green pepper
- 0.5 Onion
- 65g Caster sugar
- 30g Brown sugar
- 100ml Apple cider vinegar
- 80ml Ketchup
- 4tsp Soy sauce
- 2 Cloves garlic
This massive list of ingredients looks a little scary, but it divides into sections quite easily so don’t be daunted!
I must confess that I didn’t weigh the flours so that’s a bit of a guesstimate but you could add more if you feel like you need to.
I make the sauce first and set it to one side until I need it. You could even make it the morning before and pop it in the fridge if you needed to save time later.
So, for the sauce, finely chop the garlic and put it into a measuring jug. Next, add the soy sauce (I use reduced salt because it’s what we have. But, I’m not sure how much difference it makes), ketchup, apple cider vinegar, brown sugar and caster sugar and whisk them all together. At this point of making my Chinese fakeaway, I thought I’d failed. That list of ingredients sounds vile. It also smells a bit odd. But, taste it! It’s gorgeous and would make a great Chinese fakeaway dipping sauce. Also, I promise it smells great when it’s all together and cooked!
Next, I chop my vegetables. Roughly chop the onion and peppers and place in a bowl until you need them. If you’re using tinned pineapple, drain and add as much as you want to the bowl of veg. I love pineapple, so I add loads! If you are using fresh, chop it into good sized chunks and add to the bowl.
Now for the chicken. This bit scared me. I don’t do frying really. I mean I fry things normally in a bit of fry light, but the idea of covering something in oil horrifies me. Even though I realise all the takeaways I eat are deep fried. It’s different doing it yourself.
Chop the chicken into roughly 1-inch chunks. Heat around 1 inch of oil in a pan. I used our wok but I wish I hadn’t as it ended up sticking a little. A saucepan or deep frying pan will work. Once the oil is bubbling, carefully add the chicken and leave to cook for around 3 minutes until it’s starting to brown.
While the chicken is cooking, put the cornflour in a zip lock bag. When the chicken is ready, fish it out with a slotted spoon and place on some kitchen roll. Turn the hob off.
Once it’s cooled slightly, put the chicken into the bag and seal. Then, shake it about. I love this bit!
Next, dip each piece of chicken into the beaten egg before rolling in the flour. I find this the most time-consuming part.
When all the chicken is coated, bring the oil back to bubbling and put the chicken back in. You may need to add a little extra oil to keep it covered. I put some water on to boil for my rice now too.
Leave to cook for around 5 minutes, until the batter starts to look brown and crispy. Then, drain away most of the oil, until there’s just a tiny bit left. Because my chicken had stuck slightly, at this point I transferred it into a clean frying pan, but you should be able to use the same one.
Add the vegetables and sauce and mix together well. Leave to cook on a medium heat, stirring regularly for around 5 minutes, until everything is warmed through. Serve with rice.
There you have it. A gorgeous sweet and sour Chinese fakeaway. Which was much easier to make than I’d expected and tastes great.
Sweet and Sour is such a great flavour, and really easy to recreate at home!
- • 4 Chicken breasts
- • 65g Cornflour
- • 2 Eggs beaten
- • 50g Plain flour
- • Cooking Oil
- • 200g Pineapple chunks
- • 1 Red pepper
- • 1 Green pepper
- • 0.5 Onion
- • 65g Caster sugar
- • 30g Brown sugar
- • 100ml Apple cider vinegar
- • 80ml Ketchup
- • 4tsp Soy sauce
- • 2 Cloves garlic finely chopped or crushed
To make the sauce, whisk together the fine garlic, soy sauce, ketchup, vinegar, brown sugar and caster sugar. Leave to one side until needed
Roughly chop the onions and peppers and either chop or drain the pineapple. Place in a bowl and set aside for later
Put the cornflour in a zip lock bag
Heat enough oil to shallow fry the chicken (around 1 inch) in a large saucepan or deep frying pan. Bring to the boil
Roughly chop the chicken and carefully add it to the oil
Leave to fry for 3 minutes until starting to brown
Remove from the oil, and lay on kitchen roll for a few minutes to cool slightly. Take the oil off the heat
Add the chicken to the zip lock bag and seal
Shake well until the chicken is coated
Remove chicken from the bag, dip in the egg before rolling in the plain flour
Bring the oil back to the boil before returning the chicken
Allow to fry for 5 minutes until crispy and brown
Drain away most of the oil
Add the veg and pour in the sauce
Stir together well
Fry, stirring often for 5 minutes until everything is warmed through
Serve immediately with rice