Gok Wan was back with his metaphorical chef’s hat on, on ITV’s This Morning, as he cooked up a delicious sweet & sour chicken. Discover the recipe and cast your vote on it, below.
Gok’s in the kitchen helping us tackle another Chinese menu classic – his delicious sweet and sour chicken! He also spills the beans about an embarrassing dream he had which featured our very own Phillip!This Morning YouTube Channel
Broadcast on 14/05/20
Sweet & Sour Chicken Recipe
- 2 skinless chicken breast fillets, cut into 4cm cubes*
- 2 tbsp cornflour
- 2 x eggs beaten
- Salt and white pepper
- Rice bran oil, to fry
*Or alternatively use 10 – 12 medium sized fresh (sustainable) prawns (de-shelled and de-veined)
For the Sauce
- 1 tbsp rice bran oil
- 1 white onion cut into 4cm squares
- 1 green pepper, cut into 4cm squares
- 1 carrot, cut into large diagonals
- ¼ clove garlic, crushed
- 1 tbsp dark soy
- 2 tbsp white wine vinegar
- 3 tbsp tomato ketchup
- 2 tbsp soft brown sugar
- 227g can pineapple slices, drained and cut into small chunks
- 1 tbsp cornflour mixed with 2 tbsp water, to thicken
- Sesame oil
- White pepper
- Cooked white rice, to serve
- Pour about 1cm of oil in a large deep pan and heat to 170C.
- Dust the chicken or prawns in seasoned cornflour, dip in the egg and then back into the cornflour. Brush off any excess flour.
- Fry the chicken in batches, turning regularly, for 5 – 6 minutes, or until golden brown and cooked through.
- If you are cooking prawns they should be fried in batches for 2- 3 minutes, turning regularly, or until golden brown and cooked through. Drain on kitchen paper and leave to one side.
- Heat the wok and add 1 tbsp oil – wait until the pan is smoking (be careful here) and then fry the onions for 20 seconds. Next add the pepper, carrots and garlic, cooking for 2 minutes – you can use a splash of water if needed to help speed up the cook.
- Next add the soy, vinegar, ketchup and sugar and fry for 3 mins or until the liquid reduces.
- Next add the cooked prawns and pineapple, stir fry until prawns are hot. Add the cornflour mixture and simmer until the sauce becomes thick and syrupy.
- Lastly season with a pinch of pepper and a dash of sesame oil. Serve with rice.
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