Sweet and Sour Chicken Karmel


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This sweet and sour chicken recipe is a great favourite with my three children. It is also a recipe I gave Bethany in my recent series ‘Foodie Godmother’ on feeding fussy children on the Richard and Judy show. She had refused to eat chicken for years and much to her mother’s astonishment loved the recipe and asked for seconds! Serve with fluffy white rice.
 

Sweet and Sour Chicken

 

 

To make eating fun you can buy child friendly chopsticks that are joined at the top so that they only need to be squeezed together to pick up food. I found that my children were so enamoured using these that they ate twice as much!

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Ingredients

2 boneless chicken breasts cut into bite sized cubes
2 tbsp vegetable oil

 

Batter

1 egg yolk
1 1/2 tbsp cornflour
1 tbsp milk

 

 

Sweet & Sour Sauce

1 tbsp soy sauce
2 tbsp tomato ketchup
2tbsp rice wine vinegar
2 tbsp caster sugar
1/2 tsp sesame oil

4 tbsp chicken stock
2 tbsp vegetable oil
75g carrot cut into matchsticks
50g baby corn, sliced in half lengthways and then in half across
50g courgette, topped and tailed and cut into matchsticks
2 tbsp vegetable oil
2 spring onions, finely sliced

 

 

Method:

In a small bowl, beat together the egg, cornflour and milk to make a thin batter.

Heat 2 tablespoons of oil in a wok, dip the chicken into the batter then fry for 3 to 4 minutes until golden. Remove from the wok and set aside.
Meanwhile, mix together all the ingredients for the sweet and sour sauce.

Heat two tablespoons of vegetable oil in a wok and stir fry the carrot, baby corn and courgette for 2 minutes.

Add the sauce, bring to the boil and cook for 2 minutes. Remove from the heat and stir in the spring onions.

Add the chicken to the vegetables and heat through. Season to taste with a little salt and freshly ground black pepper.

 

 

 

 

 
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