Sweet and Sour Chicken

Cook Time 25 minutes

Servings 4

Ingredients

1 tbsp peanut oil

3 tbsp tomato sauce

3 tbsp white vinegar

2 tbsp caster sugar

½ tsp sesame oil

2 tbsp light soy sauce

500g chicken thighs, cut into pieces

2 tbsp plain flour

½ tsp Chinese five spice

1 large onion, sliced

1 clove garlic, chopped

3 cm piece of ginger, finely chopped

¼ cup chicken stock 

125g baby corn

1 red capsicum, cut into 3 cm pieces

270g can pineapple chunks, drained 

Sesame seeds, for sprinkling 

Steamed jasmine rice, to serve

Method

For the sweet and sour sauce, combine the tomato sauce, white vinegar, sugar, sesame oil and soy sauce in a jug. Set aside.

Place the chicken in a bowl with the flour, Chinese five spice and a pinch of salt. Toss to coat the meat in the seasoned flour, then shake off the excess.

Heat the peanut oil in a large sauté pan over medium heat. Add the chicken pieces in batches and fry on all sides for 2–3 minutes or until golden brown.

Add the onion, capsicum, garlic and ginger and fry off for a minute. Now add the sweet and sour sauce and mix through until it bubbles. Add the stock, pineapple and corn. Cook for a further 3-4 minutes, or until the chicken is cooked.

Sprinkle the sesame seeds over the sweet and sour chicken and serve with the rice.