Sweet & sour chicken
Take a trip to the bustling streets of Hong Kong with this recipe for sweet & sour chicken!
INGREDIENTS
- 4 tablespoons sunflower oil
- 100ml soda water
- 100ml tap water
- 140g self-raising flower
- 25g cornflour
- 4 skinless, boneless chicken breasts chopped into chunks
- 1 chopped red pepper
- 1 chopped red chilli
- 2 halved red chillies
- 1 tin pineapple chunks, drained- set juice aside
- 4 star anise
- 50g tamarind paste
- 100g caster sugar
- 100ml Chinese vinegar
INSTRUCTIONS
- Combine the red pepper, chopped chilli and pineapple juice in a pan and bring to the boil, cover and cook for 10 minutes, and then puree.
- Return the pureed mixture to the pan, add the pineapple chunks, chilli halves, star anise, tamarind, sugar, and vinegar. Simmer for 20-30 mins until the mixture has reduced and become sticky- this is your sauce.
- Heat the oil in a large pan.
- Whisk together the soda water, tap water, self-raising flour and a pinch of salt- this is your batter.
- Dust each chunk of chicken with cornflour, then dip into the batter mixture, then place into the pan.
- Fry the chicken for around 5 minutes, or until cooked, turning frequently.
- Serve the chicken with your sauce and sides of your choice- enjoy!