Crispy chicken with sweet and sour sauce

Crispy chicken is one of our favourite foods from the Chinese takeaway, especially when it's slathered in a sticky sweet and sour sauce! Our version lends itself equally well to beef, turkey or even prawns, and we think it's even better than the original version without the extra calories.

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Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7) and line a baking tray with baking parchment or greaseproof paper.

Step 2

Season the chicken strips with salt and pepper, then dip them one by one into the beaten egg, then coat with the flour. Place the coated strips on the lined baking tray and cook for 10-12 minutes in the preheated oven until golden.

Step 3

While the chicken is cooking, spray a large frying pan or wok with low-calorie cooking spray and place over a medium heat. Add the white onion and cook for about 5 minutes until starting to soften and colour slightly, then add the corn, sugar snaps, garlic and ginger and cook for a further 5 minutes. Add the carrots, peppers and red onion and cook for 4 minutes, then add the lime juice, soy sauce, rice vinegar, Henderson's relish and sriracha or hot sauce and give everything a stir. Add the stock and honey, bring to the boil, reduce the heat and simmer for 10 minutes.

Step 4

Add the pineapple chunks to the sauce and cook for l more minute to heat the pineapple. Mix the cornflour with 1 tablespoon of water then stir it into the sauce and cook for another minute. Add the crispy chicken to the pan and stir to coat it in the sauce.

Step 5

Serve the crispy chicken sprinkled with spring onion and your choice of accompaniment. We think it's great with noodles!