Sweet and sour chicken is not sweet and sour chicken without pineapple, so this is almost sweet and sour chicken. I just improvised a little. How I managed to forget to buy some is anyone’s guess, I’m supposed to be organised at these things.
Marinate chicken breast in soy and mirin for about half an hour.
Preheat the oven to 190ºc (fan).
From a tin of lychees, mix some of the syrup with water and cornflour.
Cook the chicken for a couple of minutes on each side in a frying pan then transfer to the oven for 8-10 minutes.
Heat some oil in the pan then stir fry sliced green pepper, yellow pepper, onion and celery for about 4-5 minutes. Add the lychee syrup and some tomato ketchup, honey, white wine vinegar, dry sherry and soy sauce.
Throw in some lychees, the chicken and some bamboo shoots, season and serve.
Using CHICKEN, DARK SOY SAUCE, MIRIN, TINNED LYCHEES, CORNFLOUR, GREEN PEPPER, YELLOW PEPPER, ONION, CELERY, TOMATO KETCHUP, HONEY, WHITE WINE VINEGAR, DRY SHERRY, BAMBOO SHOOTS and if you are not an idiot – PINEAPPLE CHUNKS…
This was dinner…10th April 2014.