Name: Crispy Chicken with Sweet and Sour Sauce
Yield: Serves 4
Ingredients: oil for deep frying; 3 tablespoons (3 X 15 ml spoon) honey; 1 tablespoon (15 ml spoon) soy sauce; 2 teaspoons (2 X 5 ml spoon) cornflour; 4 chicken joints; chopped spring onions, to garnish; 5 tablespoons (5 X 15 ml spoon) wine vinegar; 2 cloves garlic, finely chopped; salt, black pepper; 2 tablespoons (2 X 15 ml spoon) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is a quickly made dish which children seem to love. The golden chicken pieces look so enticing under their coating of glossy dark sauce. Serve with plain boiled rice and either a green salad or finely sliced white cabbage fried in butter and sprinkled with soy sauce.

Ingredients

4 chicken joints
2 cloves garlic, finely chopped
salt, black pepper

Main course

Method

Put the chicken joints into a saucepan with enough hot water just to cover them. Cover the pan, bring to the boil and simmer for 10 minutes. Strain off the water (you can keep this to use as stock) and add the garlic, a good seasoning of salt and black pepper and the wine vinegar to the chicken in the pan. Cover the pan again and simmer gently for another 5 minutes. Then remove the chicken join

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