James Martin Sweet And Sour Chicken

This delicious and easy Sweet and Sour Chicken recipe by James Martin is a quick, tasty meal perfect for any night. With crispy chicken, a tangy sauce, and stir-fried vegetables, it’s full of flavor and can be made with common ingredients you likely already have. Serve it with rice for a satisfying dish!

Ingredients Needed

For the Chicken:

• 700g (1.5 lbs) chicken breast fillets, sliced lengthways
• 200g (1 2/3 cups) gluten-free self-raising flour
• 150ml (2/3 cup) cider

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp cornflour (cornstarch) mixed with 2 tbsp water
• 100ml (1/2 cup) tomato ketchup
• 100ml (1/2 cup) chicken stock
• 1 tbsp sherry
• 1 red chilli, sliced
• 2 cloves garlic, peeled and grated
• 3cm (1 inch) piece of ginger, peeled and grated

For the Vegetables:

• 1 tbsp vegetable oil
• 1 red pepper, diced
• 1 green pepper, diced
• ½ pineapple, diced
• 1 onion, peeled and diced

To Serve:

• 4 spring onions, sliced
• 1 small bunch coriander
• Boiled rice
• Vegetable oil for frying

How To Make Sweet And Sour Chicken

1. Coat and Fry the Chicken: Mix the flour and cider in a large bowl. Coat the chicken slices in the batter and deep-fry at 170°C (340°F) for 2 to 3 minutes until golden and crispy. Drain on paper towels.
2. Cook the Vegetables: Heat a large frying pan over medium heat and add vegetable oil. Fry the onions and peppers for 3 minutes, add the pineapple, and cook until warmed.
3. Prepare the Sauce: Combine the soy sauce, honey, ketchup, sherry, and chicken stock in a separate large non-stick pan. Bring to a boil, then simmer for 4 to 5 minutes. Thick the sauce by stirring in the cornflour mixture and bring it back to a boil.
4. Combine and Serve: Add the fried chicken and cooked vegetables to the sauce and coat everything evenly. Spoon onto a platter and top with sliced spring onions and coriander. Serve with boiled rice.

Recipe Tips

• Use a thermometer for frying: Make sure your oil is at 170°C (340°F) to get the chicken crispy. Too hot or too cold oil can affect the texture.
• Don’t overcrowd the frying pan: Fry the chicken in batches to keep the oil temperature steady and ensure each piece crisps up nicely.
• Thicken the sauce properly: Be sure to mix the cornflour with water before adding it to the sauce to avoid lumps.
• Stir-fry vegetables quickly: Don’t overcook the peppers and pineapple. You want them to stay crisp and fresh in texture.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover sweet and sour chicken cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the chicken to cool, then store it in an airtight container or freezer bag. It can be frozen for up to 2 months. To serve, thaw overnight in the fridge before reheating.
• Reheat: Reheat the chicken in a pan over medium heat for 5-7 minutes, stirring occasionally until heated through.

Nutrition Facts

Serving Size: 1 cup (177g)

• Calories: 240
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 370mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 13g
• Protein: 17g

Try More James Martin Recipes:

• James Martin Seafood Lasagne
• James Martin Spaghetti Bolognese
• James Martin Methi Chicken
• James Martin Chicken Tikka Masala