Baked sweet and sour chicken

• porsi: Serves 4

Bahan-bahan

For the sauce:

4 tbsp soy sauce

4 tbsp tomato ketchup

3 tbsp apricot jam or orange marmalade

2 tbsp cider vinegar

1 garlic clove, crushed

1 x 2cm piece of fresh ginger, grated

For the chicken:

650g chicken thighs fillets, chopped into bite-sized pieces

3 tbsp comflour

1 egg, beaten

2 tbsp vegetable oil

1/2 an onion, chopped

1/2 red pepper and 1/2 green pepper, deseeded and chopped

To serve:

Fried rice

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4.

2 In a bowl, whisk all of the ingredients for the sauce together until well combined, then set aside.

3 Place the cornflour in one bowl and beat the egg in a second. Toss the chicken in the cornflour until thoroughly coated, shaking off any excess, then coat the chicken in the beaten egg.

4 Heat a large pan over a high heat and add the oil. Working in batches to avoid overcrowding the pan, cook the chicken for 2-3 minutes until browned on all sides. Transfer each batch to a plate lined with kitchen paper.

5 Return all of the chicken to the pan and add all of the sauce. Stir to coat the chicken thoroughly. Transfer everything to a baking dish and bake, uncovered, for 10 minutes.

6 Stir in the onion and peppers until coated with the sauce. Bake for another 10-12 minutes or until the chicken is completely cooked. Serve immediately with fried rice.