Sweet and Sour Chicken


I know this looks like a huge list of ingredients but many of the spices you will have in the pantry, and if not, just leave them out. The method is quite simple, and the chicken could always be cooked ahead of time if you wanted to make it for a larger group.
Serves 4
For the chicken
500 gms boneless, skinless chicken thighs (or breast) cut into cubes
½ cup of corn flour
1 tsp paprika
1 tsp cumin
½ tsp chilli flakes
1 tsp garlic powder
1 tsp onion or celery powder
½ tsp salt
½ tsp black pepper
1 tablespoon canola oil for cooking

For the Rest
1 onion chopped
3 cloves of garlic minced
1 thumb size piece of ginger minced
2 tablespoons sweet chilli sauce
2 tablespoons BBQ sauce
2 tablespoons tomato sauce
1 tablespoon HP sauce
1 tablespoon white vinegar
1 tin of pineapple chunks in natural juice (don’t drain the pineapple, you want the juice as well)
3 carrots peeled and chopped
2 sticks of celery chopped
¼ quarter of a cabbage chopped (like you would for coleslaw)
2 packets of udon noodles (I use the trident twin packs)
1 bunch of coriander chopped

Mix the flour and spices (all ingredients in the chicken list except the chicken) together in a bowl, then stir the chicken through the flour. Once the chicken is coated, pour into a sieve over the sink to get rid of the excess flour.
Heat the oil in a frying pan and cook the chicken in batches. In a large saucepan saute the onion, garlic and ginger in a small amount of canola oil. Once the onion has softened add all the ingredients up to (but not including) the cabbage, simmer and reduce until the carrots and celery have softened. Add the cabbage and noodles and stir through. Stir in the chicken then serve in bowls with coriander sprinkled over the top.


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