Sweet and Sour Chicken

Sweet and Sour Chicken is a takeaway classic and it’s so easy to make and a brilliant way to use up leftover roast chicken from the weekend for a tasty midweek meal. Our Chipotle Paste brings the smoky spice whilst a dash of vinegar and brown sugar bring the sweet and sour.

Try serving this sweet and sour chicken recipe with either our pulled pork spring rolls or these slow roasted peppers.

Prep time

30 mins
Cook time

15 mins
Total time

45 mins
Ideal for

Dinner
Make it

Mexican
Serves

2

How to make it

Prepare your choice of noodles or rice beforehand.
Begin by making the sweet and sour sauce.
In a saucepan, add 3tbsp white wine vinegar, 2tbsp sugar/honey, 2tsp tomato puree, 1tsp Gran Luchito Chipotle Paste, 2 crushed garlic cloves, 3cm grated ginger, and a pinch of salt & pepper.
Heat slowly and gradually bring to a simmer, stirring occasionally.
Simmer for 5 mins then remove from heat.
Cut the chicken into thin strips.
In a mixing bowl, combine the flour and eggs as well as a good pinch of salt & pepper.
Once mixed well, add the chicken and carefully fold it into the mixture. It will break up quite a lot if you’re using mostly breast meat, but this is fine (see pics).
Get a wok very hot with a splash of vegetable oil.
Carefully add desert spoonfuls of the chicken mix to the hot wok in batches (add about 4 or 5 at a time so as not to overcrowd it).
Leave to crisp up for a few minutes before stirring/tossing about to crisp up the other sides.
Once golden and crispy, remove from wok and drain on paper towel, before cooking the rest.
At this point, wait until you are ready to serve. When ready, add the chopped peppers to the wok on a high heat with a little oil.
Once flash fried (a few minutes), return the chicken to the pan and immediately add the sauce and stir well until everything is covered.
Serve with chopped spring onion and your noodles or rice.