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 3,213
printed 8

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.

HOME
Tobuchan
I’ve got 251 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
This is a recipe from the personal chef to Francois Mitterrand, Daniele Delpeuch.
Eggs, Egg yolk, Mushrooms (small), Onion, Fresh parsley, Lemon juice, Unsalted butter, Salt & pepper, Toast or croutons
HOME
Simply flake shop bought smoked salmon and add sour capers to give a lively refreshing flavour.
Cooked rice, Smoked salmon, Capers, Mayonnaise, Soy sauce, Sesame oil, Spring onion, Nori sheet, Sesame seeds
HOME
This is a recipe using Spanish piquillo peppers, it's also called sweet pointed pepper.
Piquillo peppers, ●Cooked rice, ●Chicken breast fillet, ●3 colour peppers, ●Chicken stock cube, ●Soy sauce, ●Sesame oil, ●Mirin, ●Salt & pepper, ●Tomato ketchup, Flour, Parmigiano reggiano, Tomato ketchup
HOME
The original meaning of Saltimbocca is jump into the mouth - it's so quick and easy to make that it literally jumps into your mouth in an instant!
Chicken breast fillets, Pepper, Parma ham slices, Sage leaves, Flour, Butter, White wine, Salt
HOME
Cacio is cheese, pepe is pepper, a traditional recipe from the Lazio region of Italy.
Spaghetti, Salt for the pasta, Butter, Olive oil, Black pepper, Water, Parmigiano reggiano
HOME
You can get good kimchi at Japanese or Korean food markets in London.
Chinese leaf kimchi, Egg yolk, White sesame seeds, Sesame oil
HOME

Similar Recipe

It's my family's favourite, the hot and sour spring onion sauce.
Artichokes in oil, Chicken thighs, Aubergine (large), 【Spring onion sauce】, Spring onions (roughly chopped), Garlic (finely chopped), Chinese chilli bean sauce, Light soy sauce, Sugar, Sake
rie-i
PRO
A great new idea for using lots of fresh cream and wholegrain mustard.
Chicken thighs, Salt & pepper, Sauce:, Onion, Garlic, White wine, Chicken stock, Single cream, Wholegrain mustard, Fresh parsley
Tobuchan
HOME
Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.
Onion (medium), Carrot (medium), Ginger, Vegetable oil, Japanese curry cube, Chicken stock cube, Hot water, How to make chicken katsu:, Chicken breast fillet, Salt & pepper, Egg, Flour, Panko breadcrumbs, Vegetable oil for frying
Lighter than fried rice.
Jasmine rice, Dried shrimps, Chicken thighs, Dried shiitake mushrooms, Shimeji or oyster mushrooms, Garlic (crushed), Lemongrass, Peanuts, [A], Light soy sauce, Fish sauce (nam pla), Sugar, Coriander, Sesame oil, Hot water
Rose Wine
PRO
This is perfect when you're having a drink.
Just cooked rice, Chicken breast, Eggs, Spring Onion, Sake, Salt, Soy sauce, Sesame oil, Chinese chilli bean sauce, Mirin, Vegetable oil
Mizue
PRO
Okra goes well with a spicy sauce.
Steak beef, Okra, Onion, Spring onions, Garlic, Soy sauce, Rice wine (sake), Cornflour (or potato starch), Sesame oil, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Sugar, Sake
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME