Jamies Sweet Sour Chicken Recipes

POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• Preheat the oven 190c/375F/Gas5.
• You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
• You will also need a food processor.
• Crush the fennel seeds and put to one side.
• Chop the parley and put to one side.
• Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
• Grate the ginger - Leaving the skin on.
• Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
• Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
• Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
• Sprinkle with salt and pepper and give it a good stir to coat everything well.
• Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
• ***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
• When cooked, remove the chicken and drain the juices over the pan.
• Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
• Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
• Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
• Remove the chicken from the bone and put onto serving plates - pour over the sauce.
• I served mine with boiled rice.

SWEET AND SOUR CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour cornstarch and garlic salt into a large resealable bag.
• Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
• Shake the chicken in the bag until all pieces are fully coated.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
• Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
• Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.