Sweet and Sour Chicken Bowl

Sweet and Sour Chicken Bowl

Though it’s easy to swoon over the superiorly moist chicken, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, add a simple cabbage slaw that rounds out the meal with a satisfying crunch.


  • 1kg chicken thigh, skinned
  • 1/4 cup cornflour
  • 1 tbsp oil
  • 1 spring onion (optional)
  • 1/4 cup tomato sauce
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tsp ginger
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 cup plus 1 tbsp rice vinegar (this can be substituted for apple cider vinegar or white wine vinegar)
  • 3 cups cabbage and carrot coleslaw
  • 250g brown rice
  • 3/4 cup radish, sliced


  1. Place chicken thighs in a large ziplock bag, or bowl; sprinkle with cornflour, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornflour.
  2. Heat canola oil in a large nonstick skillet over medium-high. Add chicken, and cook 3 minutes on each side or until browned. Place in a slow cooker.
  3. Thinly slice green parts of spring onion; set aside. Finely chop white parts of spring onions; stir together with tomato sauce, honey, soy sauce, ginger, garlic, salt, and 1/2 cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.
  4. Cook rice according to package directions. Stir together coleslaw, radishes and remaining 1 tablespoon vinegar.
  5. Divide cooked rice evenly among 6 bowls. Top evenly with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with spring onion slices.

Serves 6