Ingredients
- 400ml/14½fl oz “smooth”
orange juice (without orange bits) - 150ml/8tbsp
white wine vinegar - 2 tbsp
soy sauce - 7.5ml/1½ tsp
cornflour - small tin pineapple chunks in
fruit juice - small tin
bamboo shoots - ½ small white
onion, diced - 1 small
carrot, diced - 6-8
chicken thighs
Preparation method
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Preheat the oven to 180C/350F/Gas4.
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Place the thighs into a large colander, skin side up, and pour a large kettle of boiling water over them. This will help to get rid of fat in the skin.
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Remove and place them on a wire rack in an oven tray. Season with salt and pepper and roast in the oven for 25-30 minutes until cooked through.
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While the chicken is cooking, prepare the sweet and sour sauce. Tip all the ingredients, apart from the cornflour, into a pan and bring to the boil. Turn down the heat and allow to simmer.
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Mix the cornflour with a little water and whisk into the simmering sauce. Turn down the heat and cook for a minute or two.
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Once the chicken is cooked, remove and place on a serving dish. Pour over the sauce and serve with rice or noodles.
Required techniques
James Martin recipes from Housecall
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
