About this recipe: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.
1 teaspoon garlic salt
10 chicken mini fillets
1 egg, beaten
1 tablespoon vegetable oil
120ml cider vinegar
60ml chicken stock
4 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon salt
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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.