Sweet and Sour Chicken - with

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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

Prep

10min

Cook

10min

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.

Add plenty of flour into Step 1 and coat the chicken well, then deep fry in hot oil (180℃) for 5 minutes.

Remove chicken from the oil and drain well, then arrange on a serving dish.

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.

Add the chicken stock, 3 tbsp of Branston pickle and ketchup and reduce the sauce for 3 minutes on high heat.

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.

Sprinkle sesame seeds on top if you fancy it.

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!

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