This has to be one of my favourite dishes to make at the minute. I love sweet & sour chicken, but this just tastes fresher and healthier than sweet & sour dishes from your local Chinese takeaway. This is surprisingly easy to make, and just tastes so good. My little ones love it too, and are learning to use chopsticks, making it a fun dish for them to enjoy.
- 2 chicken breasts, diced into bite-sized chunks
- 1/2 cup cornflour
- 2 large eggs, beaten
- 2-3 tbsp olive oil
- 1/3 cup granulated sugar
- 4 tbsp tomato ketchup
- 1/2 cup rice vinegar
- 1 tbsp soya sauce
- 1 clove garlic, crushed
- 1 tbsp cornflour
- approx 250g pineapple chunks
- 1 green pepper and 1 red pepper, chopped in to large pieces
- 6 spring onions, roughly chopped
- sprinkling of sesame seeds
Preheat the oven to 160°C.
Heat the oil in a large frying pan over a medium-high heat.
Place the cornflour and the beaten eggs into two separate wide, shallow dishes.
Coat the chicken pieces in the cornflour, then coat in egg, before browning in the hot frying pan.
Transfer the browned chicken pieces into a deep oven-proof casserole dish.
In a mixing bowl, whisk together the sugar, ketchup, rice vinegar, soya sauce, crushed garlic, and 1 tbsp cornflour. Add the pineapple chunks, peppers, and spring onion and mix. Pour this over the chicken, and bake for 1 hour, stirring every 15 minutes to coat the chicken evenly in the sauce.
To serve, sprinkle over some sesame seeds.