Once you've made my Baked Sweet & Sour Chicken you will never use a jar again! It is simple, delicious and you've probably got most of the ingredients in your cupboard already.
Dice the chicken breast into chunks and add to a bowl along with the light soy sauce, shaoxing rice wine, garlic and ginger. Leave to marinade for 15 minutes
After the chicken has marinated, drain it to remove any excess liquid
Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line a baking tray with a silicon mat or baking paper
Add the cornflour to a shallow dish and coat each chicken piece in the cornflour. Make sure each piece is completed coated, but tap off any excess cornflour. Place the chicken on the prepared baking tray
Bake the chicken in the oven for 10 minutes before turning the chicken and cooking for another 10 minutes
While the chicken is baking, make the sauce by chopping the peppers into a large dice and slicing spring onions and mincing the garlic and ginger
Add the oil to a pan on a medium heat before adding the peppers, spring onions, garlic and ginger. Let soften for around 10 minutes, stirring often before adding the rest of the ingredients
Nutritional information is given as a guide only and my vary.
Baked Sweet & Sour Chicken https://www.curlyscooking.co.uk/baked-sweet-sour-chicken/
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.