Sweet & Sour Chicken

Marinate & fry the chicken

• Chop the chicken into bite-sized pieces. In a bowl, whisk the egg with a pinch of salt and add the chicken and mix well to coat.
• In another bowl, mix the cornflour and the Chinese 5 Spice. Then dredge the chicken in this until fully coated. Shake off any excess.
• You will need enough sunflower oil so that the chicken is covered when you fry it. Heat the oil in a deep pan until it reaches 185°C. If you don't have a thermometer you can test the oil by dropping a breadcrumb into it, if it sizzles right away and turns golden-brown, then it's ready to use.
• Carefully lower the chicken into the pan and fry it for around 4 minutes, or until it reaches an internal temperature of at least 75°C. I like to do this in two batches so as not to overcrowd the pan. Remove the chicken from the pan and drain on kitchen paper.

Prep the vegetables and make the sauce

• Dice the onion and bell pepper. Heat a dash of oil in a frying pan then add the peppers and onion and cook for a few minutes.
• Make the sauce by stirring in the caster sugar, ketchup, soy sauce, rice wine vinegar, sweet chilli sauce and orange juice and mix well. Simmer gently until it thickens then toss through the chicken and make sure it is heated through.

Cook the rice

• While the sauce is cooking, cook the rice according to the packet instructions.

Plate Up

• Thinly slice the spring onions. Plate up the sweet and sour chicken with the rice, scatter the spring onions on top and enjoy!