SWEET AND SOUR STAY-IN

When you make your living through creative work, chances are you’ll go through periods of feast and famine. 

While the feast periods are great, lean times can be a chance to get inventive with the contents of your cupboard.  Your finances may not stretch to a take-away but a stay-in can be every bit as good, provided that you ignore the fact that you’re cooking it yourself (wine helps).

This Sweet and Sour chicken recipe uses the spare bits of Thai Chicken Noodles, Feast or Famine Bake and Odds and Sods Stirfry, with the addition of some fresh chicken and tinned pineapple and water chestnuts stockpiled from a wealthy period.  It’s one of our favourites for a Friday night in.  Enjoy.

INGREDIENTS

Rapeseed oil for frying (best choice for helping the batter stick, although olive or vegetable oil will do).

2-3 cloves garlic, peeled and chopped finely

Leftover chillies, deseeded and finely chopped (equivalent of two, preferably red)

2 thumb-sized pieces of fresh ginger, peeled and finely chopped

Leftover peppers, cut into strips (equivalent of two, red and green if you can manage it)

400-450g tin chopped pineapple pieces in juice

225g tin water chestnuts in water

100 self-raising flour

175ml chilled soda water

several large tablespoons of cornflour

2 large chicken breasts, cut into chunks

1 tablespoon tomato ketchup

3 tablespoons light soy sauce

1 tablespoon light brown sugar

Rice and chopped spring onions (optional) to serve

A large, clip top lidded packed lunch box (bear with me).

METHOD

1. Pre-heat the oven to 120C.

2. Add the soda water to the flour and mix to remove any lumps.

3. Heat 2-3 tablespoons of rapeseed oil to a high heat in a saucepan.

4. Put 3 tablespoons of cornflour in the packed lunch box, add the chicken pieces, fasten the lid and shake vigorously.  See?  Efficient. No mess.

5. Remove the dusted pieces of chicken in small batches, dunk in the batter and fry in the rapeseed oil for 2 minutes on each side.  They should be golden and cooked through.  Keep warm in the oven.

6. In a separate pan, gently fry the chopped garlic, chillies and ginger in a tablespoon of rapeseed oil until softened. 

7. Mix one and a half tablespoons of cornflour with 3 tablespoons of the pineapple juice.  Add to the pan along with roughly 350ml water.

8. Add the pineapple pieces, soy sauce, ketchup, sugar and water chestnuts.  Bring to the boil and simmer for 10 minutes.

9. Rinse and cook the rice.

10. In a separate pan, flash fry the chopped peppers until seared but not soft.  Add to the sauce mixture.

11. Serve the chicken on the rice, and spoon the sweet and sour sauce mixture on top.

Slice the spring onions diagonally and add as a garnish.  Fab.