Guest post Taste of London: Sweet and sour chicken with Dragon Fruit

Chai Wu – Chinese cooking with taste and style. A modern approach to Chinese cuisine. And they will be at Taste of London this year!

  • Prep Time 15 min
  • Cook Time 35 min
  • Score 10/10

Chai Wu – Chinese cooking with taste and style. And they will be at Taste of London this year!

Kobe beaf melting in your mouth, Seabass with 3 spices and much more, Chai Wu does Chinese cooking with taste and style! A modern approach to Chinese cuisine.


  • 1 dragon fruit

  • 2 boneless, skinless chicken breasts
  • 2 tbsp vegetable oil

  • 50g potato flour
  • 20g self rising flour

  • 20g green pepper
  • deseeded and chopped 
  • 200ml tomato sauce
  • 30g sugar

  • 1 tbsp Worchester sauce

  • 1tbs ok sauce

  • 2 tbsp white wine vinegar

How they did it

Step 1

The sauce
To make the sauce, put the tomato sauce in a small bowl and stir in 
30g sugar until smooth, add in Worchester, ok sauce, white vinegar cook 
until all ingredient melted

Step 2

The dragon. Fruit
Put the dragon on a board and cut off the skin. Cut the dragon into 
little cubes and set aside. Cut each chicken breast into 7-9 even pieces 
(depending on size).

Step 3

The chicken
Heat the oil in a large non-stick frying pan or wok and stir-fry the 
green pepper for three minutes over a high heat. Coat the chicken in the 
potato flour and self rising flour and add to the pan. Stir-fry for four 
minutes until very lightly coloured on all sides.

Step 4

Bring the flavours together
Add the dragon fruit and sweet and sour sauce to the pan with the 
chicken and bring to a simmer over a medium heat. Cook for 3 minutes, 
stirring regularly until the chicken is cooked through.

Step 5

Finish up and serve!
Cook for 30 seconds until the sauce is thickened and glossy, turning 
the chicken until nicely coated

Go for the mashed potatoes!

Mashed potatos and mushroom side dish offer a good ratio of carbs, vitamins, minerals. And the protein, the chicken make this dish so light and delightful.