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Tom Daley's sweet & sour chicken
0 Likes
Total Time:
35 minutes
Upgrade your guilty pleasure after a competition by making this from scratch - own it with fresh vegetables and no added sugars or fats commonly found in takeout. This homemade version is a definite winner.
Ingredients:
  • 1 x 227 g tin of pineapple in natural juice
  • 1 x 213 g tin of peaches in natural juice
  • 1 tablespoon low-salt soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons cornflour
  • 2 x 120 g free-range chicken breasts skin on
  • Chinese five-spice
  • 1 lime
  • 2 cloves of garlic
  • 1 bunch of asparagus (350g)
  • 100 g tenderstem broccoli
  • 1 small onion
  • 2 fresh red chillies
  • 1 red pepper
  • 1 yellow pepper
  • 7 cm piece of ginger
  • groundnut oil
  • 100 g baby sweetcorn
  • 1 teaspoon runny honey
  • ½ a bunch of fresh coriander (15g)
Instructions:
  • Separate the juices from the tinned fruit into a bowl. Mix in soy sauce, fish sauce, and 1 teaspoon of cornflour until smooth. Cut the pineapple and peaches into bite-sized pieces. Remove the chicken skin and place it flat in a large cold frying pan on low heat to render the fat until golden and crispy. Sprinkle with sea salt and five-spice and transfer to a plate. Cut the chicken into 3cm chunks and toss with five-spice, salt, cornflour, Lime juice, garlic, and set aside. Slice the asparagus and broccoli, quarter the onion, chop the garlic, deseed and chop the peppers, and matchstick the ginger. Cook the chicken in a frying pan until golden and cooked through. In a wok, scald the pepper, onion, peaches, pineapple, ginger, garlic, chillies, baby corn, asparagus, and broccoli, then add the sauce and cook for a few minutes. Caramelize the chicken with honey. Serve the vegetables with the chicken, crispy skin, coriander leaves, remaining chilli, and lime wedges. Enjoy with fluffy rice.

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