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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:
(35)
Reviews in English (22)
wow I made exactly the way the recipe calls for accept one thing I added pineapple juice to sauce we all loved it thank you - 07 Jan 2019 (Review from Allrecipes US | Canada)
My family loves this recipe, it’s always a hit! - 17 Dec 2018 (Review from Allrecipes US | Canada)