Back

Sweet and sour chicken with dragon fruit

Serves: 2

Cooking time: 30 minutes

Difficulty: Easy

Difficulty

  • 1 dragon fruit
  • 2 boneless, skinless chicken breasts
  • 2 tbsp vegetable oil
  • 50g potato flour
  • 20g self-raising flour
  • 20g green peppers, deseeded and chopped
For the sauce:
  • 200ml tomato sauce
  • 30g sugar
  • 1 tbsp worcester sauce
  • 1 tbsp OK sauce
  • 2 tbsp white wine vinegar

The classic sweet and sour recipe is given a modern upgrade with this delicious recipe by Chai Wu.

1. First, make the sauce. Put the tomato sauce in a small bowl and stir in 30g sugar until smooth. Add the Worcester sauce, OK sauce and white wine vinegar and cook until all the ingredients are combined.

2. Place the dragon fruit on a board and cut off the skin. Cut the dragon fruit into little cubes and set aside.

3. Cut each chicken breast into 7-9 even pieces, depending on the size.

4. Heat the oil in a large non-stick frying pan or wok and stir-fry the green pepper for three minutes over a high heat. Coat the chicken in the potato flour and self-raising flour and add to the pan. Stir-fry for 4 minutes until very lightly coloured on all sides.

5. Next, add the dragon fruit and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 3 minutes, stirring regularly until the chicken is cooked through.

6. Cook for 30 seconds until the sauce is thickened and glossy, turning the chicken until nicely coated, plate and serve.

Ingredients

  • 1 dragon fruit
  • 2 boneless, skinless chicken breasts
  • 2 tbsp vegetable oil
  • 50g potato flour
  • 20g self-raising flour
  • 20g green peppers, deseeded and chopped
For the sauce:
  • 200ml tomato sauce
  • 30g sugar
  • 1 tbsp worcester sauce
  • 1 tbsp OK sauce
  • 2 tbsp white wine vinegar

Festival Partners