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Sweet and sour mini chicken fillets
This sweet and sour chicken dish is quick and easy. The tangy sauce has chicken stock, vinegar, ketchup and a hint of soy sauce. Balance out the meal with steamed broccoli or dark green cabbage.
Ingredients
Serves: 4
- 65g cornflour
- 1 teaspoon garlic salt
- 10 chicken mini fillets
- 1 egg, beaten
- 1 tablespoon vegetable oil
- 120ml cider vinegar
- 100g sugar
- 60ml chicken stock
- 4 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon salt
Method
Prep:10min ›
Cook:45min ›
Ready in:55min
- Preheat the oven to 190 C / Gas 5.
- Pour cornflour and garlic salt into a large resealable food bag.
- Dip chicken pieces in beaten egg. Remove and drop chicken into cornflour mixture and seal the bag.
- Shake the chicken in the bag until all pieces are fully coated.
- Heat vegetable oil in a pan over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
- Stir vinegar, sugar, chicken stock, ketchup, soy sauce and salt together in a bowl.
- Arrange the browned chicken in a baking dish; pour the sweet-sour mixture over the chicken.
- Bake in preheated oven until chicken is cooked through and sauce has slightly thickened, about 40 minutes.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (7)
Used pineapple juice instead of chicken broth per reviews. Meant to reduce vinegar but forgot. Kids loved it. Next time I'll remember to reduce the vinegar. Served over basmati rice. - 01 Aug 2017 (Review from Allrecipes US | Canada)
Great recipe! easy, delicious and everyone loved it. No changes made. Will definitely save and make again. - 23 Jul 2017 (Review from Allrecipes US | Canada)
I added pineapple and bell pepper. The results were as good or better than our favorite Chinese restaurant - 16 Jul 2017 (Review from Allrecipes US | Canada)
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