A delicious sweet and sour chicken Hong Kong style recipe – using a real takeaway recipe!
Maggies Thai & Chinese Restaurant on Liang-Seah Street, Singapore has been a favourite restaurant with the Airline crews for decades. This simple place with plastic chairs and tables has been my go to place ( my favourite place actually !) in Singapore for the last 18 years and I can honestly say, that I have never had a bad meal. This family run business is run like clockwork and when you visit Maggies you can guarantee you will have several different airline staff spread around this humble restaurant, and this dish of Sweet and sour chicken is often present on the tables. It really is comfort food at its best.
Luckily for Maggie, she has never fallen greedy of her regular trade and refuses to take a tip, which is quite alien in the world of the greedy short sighted restaurateur, who often cashes in a bit too quick on the Cabin crew loyalty of a good restaurant, which often results in them shooting themselves in the foot.
Ok, so lets talk grub ! Sweet and sour chicken is a dish that I have epically failed on many a time but thankfully Maggie let me go into her kitchen ( which was spotlessly btw !) to watch and question her chef. If you pick up this dish from the takeaway, your looking at forking out over a fiver, so fingers crossed you likey and save some Wonga in the process !
You will need….
- 1 diced onion (cut into large pieces)
- 1/4 of a diced pineapple
- 1 diced Tomato
- 1 diced Green bell pepper
- 2 diced chicken breast
- 1 cup of flour
Ingredients for the sweet and sour sauce
- 2 tablespoons of corn flour
- half a cup of pineapple juice
- 2 table spoons of white wine vinegar
- 2 table spoons of sugar
- 2 tablespoon tomato sauce
- 1 tablespoon sweet chilli
How to make sweet and sour chicken Hong Kong style from a takeaway at home!
- Coat the chicken in the flour making sure it is all coated really well
add this to some hot vegetable oil and fry for around five minutes.
- Pop the chicken onto some kitchen paper
and let some of the fat get absorbed into the paper
- Refry the chicken with the vegetables and pineapple.
Cook for a further 3 to 5 minutes then remove from the pan.
- Add the sauce ingredients to the pan
and mix well
- Bring this to the boil slowly
and it should thicken up nicely.
- Add some warm water
and carry on stirring until you reach your desired consistency.
- Add the chicken and the vegetables to the sauce
and coat well.
- Add to plain rice
or if your wanting to push the boat out try a stinking big plate of fat chips!
I am giving away two pairs of tickets for The BBC Good Food Show ! Just leave a comment on why you should win the tickets on the post and Fingers crossed it’s you !!!