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Sweet and sour chicken skewers

Ching He-Huang from Ching's Kitchen
Simple to make, Ching-He Huang's sweet-sour chicken and vegetable bites are a family favourite

Sweet and sour chicken skewers

Method

1. Soak the wooden sticks in water for 20 minutes - this helps stop them from scorching in the oven.

2. For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.

3. Preheat the oven to 180C/gas 4. Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin. Bake for 15-20 minutes, turning the sticks once, halfway through cooking. Baste regularly with leftover marinade from the chicken.

4. For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds. Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chilli sauce and seasoning.

5. Mix the cornflour and water together and stir into the sauce while still on the heat. Stir until thickened. Serve warm with the chicken skewers.

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Serves: 4

Prep: 15 min
Cook: 25 min

Ingredients
10 wooden skewers
1 tbsp ground cinnamon
1 tbsp ground cumin
1 tsp freshly ground black pepper
150ml Olive oil
100ml light Soy sauce
2 tbsp brown sugar
4 chicken breasts, bones and skins removed, cut into 3cm chunks
0.5 pineapple, prepared and cut into 2cm chunks
0.5 red pepper, cut into 2cm pieces
0.5 green pepper, diced
1 small onion, cut into 8 wedges

For the Sweet and Sour Sauce

1 tsp Sesame oil
1 garlic clove, chopped
1 cm Ginger, grated
2 tbsp light Soy sauce
1 tbsp white wine vinegar
2 tsp rice vinegar
2 tbsp tomato ketchup
2 tbsp pineapple juice
2 tbsp brown sugar
2 tsp clear honey
1 tbsp chilli sauce
0.5 tsp Salt
0.5 tsp pepper
1 tbsp cornflour
4 tbsp water