Chicken Karmel

Chicken Karmel is a great family favourite sweet-and-sour Chinese chicken recipe. 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. This recipe would be perfect for these as everything is cut into bite-sized pieces.

For more super mid-week meal inspo, next try dishing up my Chinese Salmon with Noodles

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4 tbsp sunflower or rapeseed oil
240g skinless chicken breasts, cut into bite sized pieces
100g carrot, cut into matchsticks
100g baby corn, sliced in half lengthways and then cut in half across
100g fine green beans
2 spring onions, finely sliced
Salt and black pepper
1 medium egg yolk
1 1/2 tbsp cornflour
1 tbsp milk
Sweet and sour sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp rice wine vinegar
1/2 tbsp runny honey
1/2 tsp sesame oil


  1. Make the batter in a small bowl. Beat together the egg yolk, cornflour and milk to make a thin batter. Heat 2 tablespoons of oil in a wok or frying pan . Dip the chicken into the batter, then fry for 3 to 4 minutes until golden. Remove from the wok and set aside.
  2. Meanwhile, mix together all the ingredients for the sauce. Heat the remaining oil in a wok and stir-fry the carrot, baby corn and green beans for 2 minutes.
  3. Add the sauce, bring up 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. Serve with fluffy white rice.

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