Ingredients
- 400ml/14½fl oz “smooth”
orange juice (without orange bits) - 150ml/8tbsp
white wine vinegar - 2 tbsp
soy sauce - 7.5ml/1½ tsp
cornflour - small tin pineapple chunks in
fruit juice - small tin
bamboo shoots - ½ small white
onion, diced - 1 small
carrot, diced - 6-8
chicken thighs
Preparation method
Preheat the oven to 180C/350F/Gas4.
Place the thighs into a large colander, skin side up, and pour a large kettle of boiling water over them. This will help to get rid of fat in the skin.
Remove and place them on a wire rack in an oven tray. Season with salt and pepper and roast in the oven for 25-30 minutes until cooked through.
While the chicken is cooking, prepare the sweet and sour sauce. Tip all the ingredients, apart from the cornflour, into a pan and bring to the boil. Turn down the heat and allow to simmer.
Mix the cornflour with a little water and whisk into the simmering sauce. Turn down the heat and cook for a minute or two.
Once the chicken is cooked, remove and place on a serving dish. Pour over the sauce and serve with rice or noodles.