Sweet and sour chicken (slightly spicy) can be made to sound complicated? So here is a deliciously easy recipe. Just follow these easy steps and you will have finger licking good stuff that will have everyone commenting what an amazing cook you are! It’s also a great way to get your kids involved in the cooking, as making the sauce is a bit gooey
1 cup of water
1/4 cup plus 2 tablespoons tomato paste
1 cup soy sauce
1 cup distilled white vinegar
3/4 cup sugar
3/4 cup minced onion (about 1 medium)
1/3 cup minced serrano or jalapeño chiles with seeds or to your liking, if kids are eating it I would use just 1 to start with.
1/4 cup minced garlic (about 9 large cloves)
6 large chicken drumsticks (about 1 1/2 pounds)
6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
Lime wedges for serving
Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Taste as you go for the right balance between sweet and sourness. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
Get your oven on 190C, lightly oil the chicken pieces and place into a hot oven for 20 mins turning once halfway through the cooking, when cooked thoroughly remove from oven and wrap in foil.
Turn on your grill to high, generously brush all the chicken pieces with some of the sauce and place under the hot grill, turning them to ensure they get nice and browned with the rich sauce
Serve chicken with reserved sauce and freshly made coleslaw, (see below for recipe)
6 tbsp plain yogurt
½ tsp dijon mustard
2 tbsp mayonnaise
½ red onion
- Mix the yogurt, mayo and mustard in a bowl
- Grate the carrots, onion and carrots in a box grater or food processor
- Mix them all together and place in fridge until ready to serve