“Life is a pair of Chopsticks, serving us Sweet, Sour, Bitter and Spicy. 

Where possible let's make life sweet” 

 

The original sweet and sour sauce originated in the province of Hunan, China. The sauce was a light vinegar and sugar mixture with very little resemblance to the bright orange dish served in our takeaways today. 

Making the sauce 

Place a large saucepan on a medium heat and add all the sauce ingredients, except for the corn flour slurry. Bring to the boil and then simmer for five minutes. 

 

Slowly stir the corn flour into the sauce, a little at a time, until you have the desired consistency. Leave to one side. 

 

In a large saucepan heat the oil to 170c, the oil need enough so the pork nuggets can float in the oil without touching the bottom of the pan. 

 

Place chicken into a large bowl, add the beaten egg, a pinch of salt and mix well. In another large bowl add the cornflour, dredge each piece of chicken in the flour and bang off excess. Gently drop the pork into the oil and fry for around 5 minutes or until completely cooked (if you have a food thermometer probe the internal temperature should be 75c). Remove chicken and drain over a wire rack. Arrange pork on a plate and spoon over your sweet and sour sauce and serve.