Rather than thinking 'nah, sweet and sour chicken is too unhealthy for me', check out this recipe for a healthy and fresh Thai sweet & sour. A wonderful Thai girl taught me this recupe while on a cookery course on Koh Samui a few years back, and I've been making my own version ever since. (some ingredients have been substituted due to sourcing difficulties).
- 4 chicken legs on the bone
- 1 tbsp of peanut oil
- 3 cloves of garlic, chopped
- 1 stalk of lemongrass, bruised and chopped
- 1 thumb size, peeled and chopped piece of ginger
- 3-4 dried kaffir lime leaves
- 1 red chilli, deseeded and chopped finely
- 1 can of chopped pineapple chunks in juice
- 1 white onion, diced
- 1 cucumber, peeled and cut into bite size
- 3 tbsp of chopped coriander
- 3 tbsp of tamarind juice (you can get tamarind paste in M&S)
- 1 tbsp fish sauce
- 1 tbsp of Heinz Tomato Ketchup
- 1/2 tsp of palm sugar (brown sugar can be substituted)
- 1 tbsp of corn starch (corn flour mixed with water)
- 2 tbsp of hot sweet chili sauce
- Basmati rice and lime wedges, to serve
- Preheat the oven to 180 degrees
- Bake the chicken legs in the oven, in a oven proof dish covered with tin foil. Bake the chicken for 20 minutes.
- In a wok, add the oil and stir fry the onion, garlic, lemongrass, chili, and ginger.
- Add the lime leaves, fish sauce, ketchup, pineapple chunks and juice, tamarind juice and palm sugar.
- Continue to stir fry.
- Add the remaining ingredients and stir well to combine.
- Remove the chicken from the oven and pour over the sauce.
- Return to the oven, and cook for a further 20 minutes.
- Serve with basmati rice, lime wedges and a scattering of fresh coriander leaves.