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Sweet & Sour Chicken

2015-08-31

Recipe Info

  • Servings : 6
  • Cook Time : 60m
  • Ready In : 60m

Ingredients

  • 190g Sugar
  • 4 tbsps Tomato Sauce
  • 125ml vinegar
  • 1 tbsp Soy Sauce
  • 1 tsp garlic powder
  • FOR THE CHICKEN
  • 4 Irvine’s Chicken breasts, cut into chunks
  • 1 cup Cornflour
  • 2 Irvine’s eggs, beaten
  • 60ml olive oil

Method

Step 1

Preheat oven to 160°C. Whisk together all sauce ingredients and set aside.

Step 2

Heat oil in a frying pan on medium-high heat. Toss half of the chicken into the cornflour and then coat with the Irvine’s Egg. Repeat with the remainder of the chicken. In at least two batches, fry the chicken, making sure all sides are brown. Place in a 9×13 Pyrex pan.

Step 3

Pour sauce over chicken and turn chicken so both sides are coated. Bake for 1 hour, making sure to turn chicken over every 15 minutes. Serve hot with rice and veggies.

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