Crispy chicken with vegetables in sweet and sour sauce

Tangy-sweet crispy chicken

This crispy-coated chicken smothered in a tangy-sweet sauce makes for a mouthwatering meal that's sure to please everyone at the table.

Ingredients - 4 servings

Crispy chicken

600 g chicken fillets

2 garlic cloves

50 ml cornflour + some water

1 egg

150 ml panko breadcrumbs

Spices: 1 tsp salt, 1 tsp paprika powder, 1 pinch black pepper

Sweet and sour sauce

300 ml water

50 ml ketchup - Stevia or Less sugar

2 tbsp white wine vinegar

1 tbsp sweetener

1.5-2 tbsp Japanese soy sauce

Thickening of 1 tbsp cornflour + 1 tbsp water

Vegetables

2 red peppers

2 carrots

4-5 spring onions

1 tbsp rapeseed oil for frying

1 tbsp sesame seeds

Side dish

200 ml basmati rice (600 ml cooked)

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Nutritional content per serving

Energy 481 kcal

Protein 44 g 

Carbohydrates 56 g

Fat 9 g

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Method - 30 to 40 minutes

1. Cook the rice 
2. Peel and cut the carrots, red peppers, and spring onions into smaller pieces. Fry over medium-high heat until they have softened.
3. Preheat the oven to 200 degrees Celsius, fan oven. 
4. Press the garlic, add the spices, cornflour, egg, and some water into a bowl until you get a sticky batter. 
5. Cut the chicken into even pieces and add to the bowl. Make sure each chicken is covered with a layer of the batter. 
6. Pour the panko breadcrumbs onto a plate. Dip each piece of chicken in the panko and place on a baking tray lined with baking paper.
7. Cook in the oven for about 12-15 minutes. Turn the pieces over halfway through. Switch the oven to the grill function for the last minute so the chicken gets a nice colour.
8. Combine all the ingredients for the sauce, except the thickening, in a saucepan. Let it simmer.
9. Mix the thickening and pour into the sauce. Stir. 
10. Pour the sweet and sour sauce over the vegetables. Top with sesame seeds.
11. Serve the crispy chicken with rice and vegetables in sweet and sour sauce. 

Enjoy!