Grab your chopsticks and celebrate Chinese New Year with this classic dish

Chef Jimmy Lee from Lychee Oriental on Glasgow's Mitchell Street shared his simple recipe for Hong Kong Sweet and Sour Chicken on Live At Five

Ingredients

  • 2 chicken breasts

  • 1 onion

  • 1 Red Pepper

  • 1 Green Pepper

  • can of diced pineapple

  • Potato Starch

  • 1 egg

  • salt/pepper seasoning

  • vegetable Oil

  • 2 tablespoons of white vinegar

  • 200 ml Cranberry Juice

  • tablespoon of Ketchup

  • 2 teaspoon sugar

  • cornflour

Method

Dice the chicken into cubes and season with salt and pepper

Whisk egg in a bowl

Dip each chicken into the egg

Then dip each chicken into Potato starch ensuring each chicken piece is fully covered

Heat up a Frying pan with Oil at 180 degrees

Fry each Chicken piece until golden brown

Drain oil and set the chicken pieces aside

Heat up a frying pan with a little vegetable oil

Stir fry Vegetable

Add Cooked Chicken pieces

Add Pineapple

Add cranberry juice

Add Vinegar

Add sugar

Add ketchup

Bring to boil

Melt cornflour in ¼ cup of water

Add cornflour mix to frying pan to thicken

To serve

Best served with boiled rice

Gung Hay Fat Choy!