About this recipe:Skip the expense of the local takeaway and make your own delicious sweet and sour chicken in the comfort of your own kitchen!
salt and pepper, to taste
2 to 3 tablespoons plain flour
oil, for cooking
500g boneless chicken breast fillet, cut into small chunks
1 (2cm) piece root ginger, minced
2 cloves garlic, minced
1 tablespoon runny honey
2 tablespoons soya sauce
2 tablespoons white wine vinegar
1 tablespoon cornflour
4 tablespoons cold water
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Method Prep:10min › Cook:10min › Ready in:20min
Begin by making the batter. In a small mixing bowl beat the eggs together with the salt, pepper and flour until lump-free.
Warm a generous amount of oil in a heavy bottomed saucepan over a medium-high heat.
Dip chicken pieces into the batter and cook in the hot oil for a few minutes until crispy and the chicken is no longer pink in the centre. Transfer the chicken pieces to a plate lined with kitchen paper to drain the excess oil.
In a frying pan over a medium heat cook and stir the ginger and garlic together for 2 minutes. Add the honey followed by the soya sauce, vinegar and salt and pepper. Dissolve 1 tablespoon cornflour in cold water and add to the pan; bring to a simmer, stirring often. Add chicken pieces to the sauce and heat through for a few minutes. Serve immediately.