Sweet and Sour Chicken - with a Secret Ingredient!

Using Branston pickle means there is absolutely no seasoning required apart from ketchup. Oooops, it's not a secret anymore....

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Chicken breast fillet 1
Egg 1
Soy sauce 1 tsp
Black pepper a pinch
Cornflour 1 tsp
Flour as required
Oil for frying as required
Peppers (red and green) 1/2 each
Onion 1
Chicken stock 150ml
Branston pickle 4 tbsp
Tomato ketchup 1 tbsp
Cornflour in a bit of water as required
Sesame oil 1 tsp
Sesame seeds as required

Method

1
Cut the chicken into bitesize pieces and put in a bowl with the egg, soy sauce, cornflour and black pepper. Rub well in and keep aside for 10 minutes.
2
Add plenty of flour into Step 1 and coat the chicken well, then deep fry in hot oil (180℃) for 5 minutes.
3
Remove chicken from the oil and drain well, then arrange on a serving dish.
4
Put some vegetable oil in a frying pan and add the sliced onion and peppers cut to bite size and fry for 2 minutes on high heat.
5
Add the chicken stock, 3 tbsp of Branston pickle and ketchup and reduce the sauce for 3 minutes on high heat.
6
When the sauce has reduced to half, add the cornflour in a bit of water to thicken it. Add 1 more tbsp of Branston pickle then drizzle with the sesame oil to finish and pour over the chicken at Step 3.
7
Sprinkle sesame seeds on top if you fancy it.
8
Branston pickle is an English favourite that people have loved since before the war. It's most famously used in cheese and pickle sandwiches but I like to be adventurous and try it in other ways!

Tips & Note

Adding the final tbsp of Branston pickle at Step 6 makes this dish nice and zingy, as the addition of the pickle at Step 5 reduces any sourness as it cooks.

Sweet and Sour Chicken - with a Secret Ingredient!

Using Branston pickle means there is absolutely no seasoning required apart from ketchup. Oooops, it's not a secret anymore....

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Chicken breast fillet 1
Egg 1
Soy sauce 1 tsp
Black pepper a pinch
Cornflour 1 tsp
Flour as required
Oil for frying as required
Peppers (red and green) 1/2 each
Onion 1
Chicken stock 150ml
Branston pickle 4 tbsp
Tomato ketchup 1 tbsp
Cornflour in a bit of water as required
Sesame oil 1 tsp
Sesame seeds as required

Sweet and Sour Chicken - with a Secret Ingredient!

Recipe ID :2554 Posted on 29 MAR 2017

Serves 2

Prep 10min
Cook 10min
views 1,503
printed 3

saved 1

Using Branston pickle means there is absolutely no seasoning required apart from ketchup. Oooops, it's not a secret anymore....

Share

Ingredients

Print Ingredients Email Ingredients
1
1
1 tsp
a pinch
1 tsp
as required
as required
1/2 each
1
150ml
4 tbsp
1 tbsp
as required
1 tsp
as required

Method

Prep
10min
Cook
10min
1
Cut the chicken into bitesize pieces and put in a bowl with the egg, soy sauce, cornflour and black pepper. Rub well in and keep aside for 10 minutes.
2
Add plenty of flour into Step 1 and coat the chicken well, then deep fry in hot oil (180℃) for 5 minutes.
3
Remove chicken from the oil and drain well, then arrange on a serving dish.
4
Put some vegetable oil in a frying pan and add the sliced onion and peppers cut to bite size and fry for 2 minutes on high heat.
5
Add the chicken stock, 3 tbsp of Branston pickle and ketchup and reduce the sauce for 3 minutes on high heat.
6
When the sauce has reduced to half, add the cornflour in a bit of water to thicken it. Add 1 more tbsp of Branston pickle then drizzle with the sesame oil to finish and pour over the chicken at Step 3.
7
Sprinkle sesame seeds on top if you fancy it.
8
Branston pickle is an English favourite that people have loved since before the war. It's most famously used in cheese and pickle sandwiches but I like to be adventurous and try it in other ways!

Tips & Note

Adding the final tbsp of Branston pickle at Step 6 makes this dish nice and zingy, as the addition of the pickle at Step 5 reduces any sourness as it cooks.

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