Chicken in sweet and sour sauce: how to cook according to Jamie Oliver's recipe

Just a few years ago, chicken in sweet and sour sauce was considered an extremely complicated dish that only professionals could cook. But every year, Chinese cuisine has become more and more part of our culture, and people have taken a completely different look at the technology of its preparation.

For example, celebrity chef Jamie Oliver says that there is nothing complicated about cooking chicken in sweet and sour sauce. He told The Sun how easy it is to cook and not spend a lot of time.

Ingredients

• Pineapples in a can - 1 can
• Dried peaches - 1 can
• Soy sauce - 1 tbsp
• Fish sauce - 1 tbsp
• Corn flour - 2 tsp.
• Chicken breast - 2 pieces
• Chinese spices
• Lime - 1 pc
• Garlic - 2 cloves
• Asparagus - 350 gr
• Broccoli - 100 gr
• Onions - 1 pc
• Chili - 2 pcs
• Red bell pepper - 1 pc
• Yellow bell pepper - 1 pc
• Ginger - 7 cm
• Peanut butter
• Corn - 100 grams
• Liquid honey - 1 tsp
• Fresh coriander - 15 g

Method of preparation

1.Drain the juice from the canned fruit into a bowl, add soy and fish sauces. Add corn flour and stir until the lumps dissolve.

2. Cut the pineapple and peaches into small pieces and set aside.

3. Remove the skin from the chicken breasts and place them in a cold skillet. Turn on the heat and fry until the fat has melted and they are crispy.

4. Put the skin on a plate, add salt and Chinese spices.

5. Cut into 3 cm pieces and place them in a bowl. Add one teaspoon of Chinese spices, a pinch of salt, one teaspoon of cornmeal, and half the lime juice. Add one clove of peeled and finely chopped garlic and mix together.

6. Cut the asparagus and broccoli into large pieces. First cut the onion into quarters and then divide it into petals. Finely chop the chili pepper and 1 clove of garlic.

7. Peel the pepper and chop it finely, then peel the ginger and mix it with the vegetables.

8. Cook the chicken in a frying pan over high heat for about five to six minutes, turning it over until golden brown.

9. Heat a wok over high heat and fry the peppers and onions for about 5 minutes.

10. Add one tablespoon of oil, then the peaches, pineapple, ginger, garlic, most of the chili, corn, asparagus, and broccoli. Stir-fry all the vegetables for about three minutes and add the soy sauce, making sure the vegetables remain almost raw. If the sauce is too thick, add a little boiling water.

11. Add the honey to the chicken, mix well and cook over high heat until it becomes caramelized.

12. Remove the vegetables and place on top of the chicken.

13. Crush the crispy chicken crust and sprinkle it over the dish along with the coriander and chili pepper.