Sweet & Sour Chicken

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Method

Step 1:

In a mixing bowl, combine the chicken, soya sauce and egg, set aside and allow to marinate for 20 - 30 minutes.

Step 2:

Place the cornstarch in a separate dish and begin to toss the marinated chicken into the cornstarch.

Step 3:

In a large frying pan, heat 2 tablespoons of Excella Sunflower Oil until pan is hot. Add the cornstarch coated chicken pieces and pan fry until golden brown and completely cooked.

Step 4:

Remove cooked chicken and set aside. In the same pan, turn down the heat to medium, add a splash of sunflower oil if necessary and begin to cook the onion and red pepper for 2 - 3 minutes until soft.

Step 5:

Add ginger and garlic and cook until fragrant, a further 2 - 3 minutes. Once fragrant, combine the sugar, tomato sauce and rice vinegar and stir into pan. Bring the mixture to a boil. Reduce heat and add the pineapple cubes or sliced tinned pineapple until the pineapple is warmed through. Add the chicken back into sauce and toss in sauce until fully coated.

Step 6:

Serve with Excella Rice, cooked according to instructions on packet, and garnish with spring onion.