Sweet and sour chicken


  • 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

  1. Preheat the oven to 180C/350F/Gas4.

  2. 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.

  3. 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.

  4. 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.

  5. Mix the cornflour with a little water and whisk into the simmering sauce. Turn down the heat and cook for a minute or two.

  6. Once the chicken is cooked, remove and place on a serving dish. Pour over the sauce and serve with rice or noodles.

James Martin recipes from Housecall

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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