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Sweet & sour chicken

 


Method 1


Ingredients

sunflower or vegetable oil

for frying

100ml soda water

chilled

140g self-raising flour

25g cornflour

4 skinless, boneless chicken breasts

cut into chunks

spring onions

finely shredded, to serve

For the sauce

1 red pepper

deseeded and chopped into chunks

3 red chillies

1 cut into chunks, 2 halved and deseeded

425g can pineapple

chunks, drained and juice reserved

4 star anise

50g tamarind

paste

100g caster sugar

100ml rice wine vinegar

or Chinese vinegar


step 1

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.


step 2

Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.


step 3

Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.


RECIPE TIPS

VARIATIONS

To serve as a main dish, add rice. For any vegetarians, thinly slice some sweet potatoes, then batter and fry these before you cook the chicken.



Method 2


Ingredients:

- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

- 1/2 cup cornstarch

- 2 eggs, beaten

- 1/4 cup vegetable oil

- 1 bell pepper, chopped

- 1 onion, chopped

- 1 cup pineapple chunks

- 1/2 cup ketchup

- 1/2 cup white vinegar

- 1/4 cup brown sugar

- 1 tablespoon soy sauce

- 1 teaspoon garlic powder

- 1 teaspoon ginger powder

- Salt and pepper to taste

- Optional: sesame seeds and green onions for garnish


Instructions:

1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.

2. Dip each cornstarch-coated chicken piece into the beaten eggs.

3. In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken pieces until golden brown and cooked through. Remove from skillet and set aside.

4. In the same skillet, add bell pepper, onion, and pineapple chunks. Cook until vegetables are slightly tender.

5. In a small bowl, mix ketchup, white vinegar, brown sugar, soy sauce, garlic powder, ginger powder, salt, and pepper. Pour this sauce over the vegetables in the skillet.

6. Add the cooked chicken back into the skillet and toss everything together until the chicken is coated in the sweet and sour sauce.

7. Cook for another few minutes until everything is heated through and the sauce has thickened slightly.

8. Serve hot, garnished with sesame seeds and green onions if desired.



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