SWEET AND SOUR CHICKEN

The ’70s and ’80s classic from your local Chinese is ge ing a makeover. And, if you always wondered how to get that perfectly flavoured, intense sauce, here’s your answer!

Preparation time 10 mins Cooking time 20 mins Serves 4

600g chicken thigh fillets, sliced

2 Tbsp Chinese cooking wine Finely grated zest and juice of 4 oranges

2 tsp sesame oil

ˆ1/Š4 cup cornflour

2 Tbsp canola oil

1 red onion, thickly sliced

6cm piece ginger, cut into fine batons

4 cloves garlic, minced

2 bunches broccolini, trimmed and halved

1 carrot, cut into fine batons

1 Tbsp white vinegar

2 Tbsp soy sauce

ˆ1/Š4 cup honey Cooked rice, sliced green shallots, sliced red capsicum and toasted sesame seeds (optional), to serve

STEP 1 Combine chicken, wine, zest, sesame oil and cornflour in a large bowl. Mix well. Set aside for 10 minutes. Meanwhile, boil juice in a wok on medium-high heat, until reduced by three-quarters, then remove from wok and reserve.

STEP 2 Heat half of the canola oil in wok on high and fry onion, ginger, garlic, broccolini and carrot for 1-2 minutes, until just so ened. Set aside.

STEP 3 Drain chicken, reserving marinade. Fry chicken in remaining oil until lightly browned. Add reserved marinade and juice, vinegar, soy and honey. Bring to the boil and cook for 3-4 minutes, until sauce thickens. Fold in vegetables. Serve with rice, shallots, capsicum and sesame seeds, if using.