About this recipe:This sweet and sour chicken is succulent and flavourful and works great with a whole jointed chicken. Serve with rice.
1 whole chicken, jointed
2 tablespoons cornflour
1 tablespoon cold water
1/2 teaspoon ground ginger
2 cloves garlic, minced
85ml soy sauce
140g brown sugar
salt and pepper, to taste
1 (227g) tin pineapple slices in juice
juice of 1/2 lemon
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4. Arrange the jointed chicken in the base of a baking dish. Dissolve the cornflour in the cold water.
In a saucepan over a medium heat combine the ginger, garlic, soy sauce, sugar and vinegar. Add the dissolved cornflour to the saucepan and stir until thickened. Season and add the contents of the tinned pineapple and the lemon juice. Pour over the chicken.
Bake in the preheated oven for 45 to 50 minutes or until the chicken is no longer pink in the centre. Remove from the oven and serve.