Spicy Sweet & Sour Chicken

Serves 2

Chicken:

2 boneless, skinless chicken breasts

Salt and pepper

1 cup cornflour 

1 large egg, beaten

¼ cup sunflower oil

Sauce:

¾ cup sugar

4 tbsp tomato ketchup

½ cup apple cider vinegar

1 tbsp soy sauce

1 tsp garlic salt

½ tsp Tabasco sauce

1.  Preheat the oven to 170°C (325° F).

2.  Cut the chicken breasts into 1" pieces. Season with salt and pepper. Heat the oil in a large frying pan over a medium heat.

3.  Place the cornflour in a bowl and toss the chicken in, to coat. 

4.  Whisk the egg in a shallow bowl. Using your fingers, dip the cornflour-coated chicken pieces in the egg and place them carefully in a single layer in the hot frying pan. 

5.  Cook for 1-2 minutes and then turn each piece over to cook on the other side until nicely golden but not cooked all the way through. 

6.  Place in a single layer in a baking dish.

7.  Mix the sauce ingredients together in a bowl and pour half over the chicken in the baking dish. 

8.  Bake for 45 minutes to one hour, turning the chicken once or twice during cooking to coat evenly with sauce. 

9.  Pour the other half of the sauce into a small saucepan and cook on the hob at a simmer for 8-10 minutes until it reduces and thickens. Serve it separately in a jug.