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Weekdays 10am-12:30pm

Gok Wan's sweet and sour chicken

Gok’s in the kitchen helping us tackle another Chinese menu classic - his delicious sweet and sour chicken!

Sweet and sour chicken

Serves 2


2 skinless chicken breast fillets, cut into 4cm cubes

*Or alternatively use 10 - 12 medium sized fresh (sustainable) prawns (de-shelled and de-veined)

2 tbsp cornflour

2 x eggs beaten

Salt and white pepper

Rice bran oil, to fry

For the sauce

1 tbsp rice bran oil

1 white onion cut into 4cm squares

1 green pepper, cut into 4cm squares

1 carrot, cut into large diagonals

¼ clove garlic, crushed

1 tbsp dark soy

2 tbsp white wine vinegar

3 tbsp tomato ketchup

2 tbsp soft brown sugar

227g can pineapple slices, drained and cut into small chunks

1 tbsp cornflour mixed with 2 tbsp water, to thicken

Sesame oil

White pepper

Cooked white rice, to serve


1. Pour about 1cm of oil in a large deep pan and heat to 170C. 2. Dust the chicken or prawns in seasoned cornflour, dip in the egg and then back into the cornflour. Brush off any excess flour.3. Fry the chicken in batches, turning regularly, for 5 - 6 minutes, or until golden brown and cooked through.

4. If you are cooking prawns they should be fried in batches for 2- 3 minutes, turning regularly, or until golden brown and cooked through. Drain on kitchen paper and leave to one side.

5. Heat the wok and add 1 tbsp oil - wait until the pan is smoking (be careful here) and then fry the onions for 20 seconds. Next add the pepper, carrots and garlic, cooking for 2 minutes - you can use a splash of water if needed to help speed up the cook.

6. Next add the soy, vinegar, ketchup and sugar and fry for 3 mins or until the liquid reduces.

7. Next add the cooked prawns and pineapple, stir fry until prawns are hot. Add the cornflour mixture and simmer until the sauce becomes thick and syrupy.

8. Lastly season with a pinch of pepper and a dash of sesame oil. Serve with rice. Enjoy!

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Weekdays 10am-12:30pm