This is a take on sweet and sour that is more smoky than sweet and has a little punch to it that my kids adore. It’s very easy to knock together and what’s more, you can leave it on low all day and just let it get thicker and stickier.
- 1tbsp olive oil
- 2tbsp seasoned corn flour
- 4 chicken breasts, diced
- 2 white onions, cut into wedges
- 5 garlic cloves, crushed
- 6 bay leaves
- 100ml soy sauce
- 100ml white wine vinegar
- 60grams light brown sugar
- Brown rice to serve
- Toss the chicken in the corn flour.
- Heat the oil in a medium sized pot and fry the meat until golden. Remove and set aside.
- Now ad the onion and garlic, and cook until soft.
- Return chicken to the pot along with the vinegar, soy, sugar and bay leaves. Bring to the boil, then turn down to a simmer and pop on the lid. If you find the sauce too thin, simply mix 2tsp of corn flour with one tbsp of warm water and stir into the pot.