Ginger chilli sweet and sour chicken


by Annabel Langbein

Chicken thighs are perfect for this dish as they tend to be more flavourful, but if you still have a thing about chicken skin or fat, feel free to replace with chicken breasts. It may turn out a bit drier though.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4


  • 4 chicken thighs, free range if possible
  • salt and ground black pepper
  • 2T coconut oil, deodorised
  • 3T sugar
  • 3T white vinegar
  • 1/2C white wine
  • 1C chicken stock
  • 1/2 long red chilli, deseeded and finely chopped
  • 1.5T fresh ginger, finely grated
  • 2-3 cloved garlic, chopped
  • 1T fish sauce

1. Preheat oven to 200 degrees. Season chicken with salt and pepper. Heat oil in cast-iron baking dish, brown chicken all over working in batches if necessary. Remove chicken and set aside. 2. Drain oil from the pan, add sugar, vinegard and cook over high heat until it starts to caramelise. Add wine, stock, chilli, ginger, garlic, and fish sauce. Bring to boil then add the chicken back to the dish. 3. Put into oven, bake uncovered until chicken is golden and fully cooked (about 35-40mins). Baste several times while it's cooking. 4. Optional: Garnish with a few mint or basil leaves flash fried in oil until they go crispy (about 10 seconds). 5. Serve with greens; bok choy, cabbage, beans, or broccoli, and a little rice.