Lee Kum Kee Emperor’s Sweet & Sour Creation
Emperor’s Sweet & Sour Creation by Exose Grant, Head Chef at Australasia Manchester and MasterChef: The Professionals Finalist
Exose Grant is a celebrated chef and MasterChef: The Professionals finalist, recognised for his bold flavours, refined technique, and creative approach to modern cooking. Drawing on a diverse culinary background, Exose blends global influences with classical foundations to create dishes that are both expressive and technically accomplished.
“The signature ingredient is the Lee Kum Kee Plum Sauce, it brings a beautiful sweetness and flavour balance to the dish.”
Ingredients
Serves 2
Sweet & Sour Sauce
• 125ml white wine vinegar
• 125g caster sugar
• ½ lemon (juice)
• 100g tomato ketchup
• 4g sea salt
• 125g Lee Kum Kee Plum Sauce
• 1 pinch red food colouring
• 125ml water
Sweet & Sour Chicken
• 400g chicken thighs
• 1 egg (white)
• 100g cornflour
• 5g table salt
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 120g pineapple pieces
• 80g red onion, chopped
• 160g mixed peppers
Garnish
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 spring onion
Method
Sweet & Sour Sauce
1. Measure all ingredients and combine in a deep saucepan.
2. Bring to the boil and mix together, remove from the heat and set aside.
Sweet & Sour Chicken
1. Dice the chicken thighs, whisk the egg white and add to the chicken, mix well.
2. Coat with the cornflour and table salt, mix well.
3. In a frying pan fry the pieces of chicken in sesame oil to add colour and create a crisp exterior then transfer to the oven to finish cooking.
4. Fry chopped onions and mixed peppers in a pan then add the sweet and sour sauce.
5. Bring to the boil and toss through the chicken pieces, finishing with the pineapple pieces.
6. Transfer to a bowl and garnish with Chiu Chow Chilli Oil and sliced spring onions.
