Ken Hom’s sweet & sour chicken recipe
An absolute classic, perfected by legendary chef Ken Hom.
Ingredients
- 200 g sliced chicken breast
- 2 tbsp rapeseed oil
- 2 cloves of garlic, finely chopped
- 2 tsp finely chopped ginger
- 1 tsp grated orange zest
- 1 tsp grated lemon zest
- 100 g diced onion or shallots
- 0.5 a red and ½ a green pepper diced
- 50 g diced pineapple
- 1.5 tbsp granulated sugar
- 1 tbsp tomato ketchup
- 1 heaped tbsp plum sauce
- 1 tbsp oyster sauce
- 0.5 tsp chilli sauce or freshly chopped red chilli
- 2 tsp soy sauce
- 2 tsp rice wine vinegar
- 5 g freshly squeezed lemon juice
- 0.5 chicken stock cube diluted in 125g hot water
- 0.5 tsp cornflour diluted with 1 tbsp of water
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Heat wok until smoking.
- Add 1 tbsp of the oil and quickly fry chicken breast until browned and cooked halfway through. Remove chicken from wok and set aside.
- Wipe wok and then add remaining tbsp of oil. Add garlic, ginger and fry on a medium heat until lightly brown.
- Add orange and lemon zest, lightly fry with garlic and ginger for 30 seconds.
- Add chopped onions or shallots, green and red peppers and fry off in the wok until lightly browned, but still crunchy.
- Add diluted chicken stock, ketchup, sugar, plum sauce, oyster sauce, soy, pineapple and chillies to the wok bring to simmer, whilst stirring together.
- Add the sealed chicken breast and cook through until tender. Then add lemon juice and rice wine vinegar.
- Finally add diluted cornflour to the sauce and simmer for one minute or until it thickens and is coating the chicken.
- Serve immediately and enjoy!
This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk
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