After years of perfecting Chinese takeout favorites at home, I’ve discovered that making restaurant-quality sweet and sour chicken isn’t just possible—it’s surprisingly simple. The secret ...

Sweet and sour chicken is a beloved Chinese takeaway dish, but it's also quick and easy to make at home - according to TV chef Jamie Oliver. His method can help you save on both calories and money ...

4. Remove the chicken from the broth and transfer to a plate. When the chicken is cool enough to handle, pull the meat from the bones, discarding the skin and bones. Shred the meat. 5.

Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces. In a medium bowl, toss cucumbers and red onion with the remaining 1 tablespoon of lime juice, vinegar, salt ...

Remove to a bowl. Following the recipe below, stir-fry noodles in same wok. For the noodles: ¼ pound Chinese steamed egg noodles 1 teaspoon sesame oil Salt and freshly ground black pepper 1.

Next, cut the chicken into 3cm pieces and put them in a bowl. Add one heaped teaspoon of five-spice, a pinch of salt, one teaspoon of cornflour and half the lime juice.

To prepare sweet and sour sauce, whisk together ketchup, apricot preserves, vinegar, soy sauce, brown sugar and gingerroot. In a small dish, dissolve ½ tablespoon cornstarch in 1 tablespoon water ...