Sweet and Sour Chicken

400g Chicken (or pork)

12g Sugar

50 ml Soy Sauce

50g Cornflour

1 Clove of garlic - crushed

25g Fresh ginger

1 Onion chopped

1 Pepper, green or red

1 Chilli - chopped

2 Pineapple rings - cut into chunks

100 ml White vinegar

150g Brown Sugar

125 ml Tomato ketchup

1 Tbls Worcester sauce

Cut the meat into chunks and marinade in soy sauce and sugar for 30mins. Meanwhile, prepare the vegetable. Then, boil the vinegar and brown sugar in a sauce pan.

Add the ketchup and Worcester sauce. Leave to simmer.

Take a wok and add enough oil to coat the bottom and heat. Add the chopper garlic and ginger and stir fry for 1 minute. Add the onion, pepper and chilli and stir fry for 3-4 minutes. Stir in the sweet and sour sauce and allow to simmer. Add the pineapple chunks and cook on a low heat. Pass the chicken through the cornflour and deep fry until cooked. Drain and add to the sauce and cook for a further 3-4 minutes. Serve with rice.

I don't deep fry the chicken I just add it to the sauce to cook. It's a good idea to coat it in some corn flour though as this thickens the sauce. I don't add chillis either but sometimes put in thinly sliced carrot. You can also play with the amout of sugar and vinegar you put in to get in sweeter or more sour depending on your taste. It tastes so close to the Sweet and Sour Chicken from the Take Away and is probably better for you! Granted, this is not one for the diabetics amongst us!