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
Method
1. Preheat the oven to 180C/350F/Gas4.
2. 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.
3. 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.
4. 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.
5. Mix the cornflour with a little water and whisk into the simmering sauce. Turn down the heat and cook for a minute or two.
6. Once the chicken is cooked, remove and place on a serving dish. Pour over the sauce and serve with rice or noodles.
