Sweet & sour chicken
An authentic version of the classic Chinese takeaway dish featuring natural sweetness and a warm chilli flavour. The chicken is battered and fried, served with a sticky, homemade sweet and sour sauce.
Ingredienser
- sunflower or vegetable oil for frying
- 100 ml soda water chilled
- 140 g self-raising flour
- 25 g cornflour
- 4 skinless (boneless chicken breasts cut into chunks)
- spring onions finely shredded (to serve)
- 1 red pepper deseeded and chopped into chunks
- 3 red chillies 1 cut into chunks (2 halved and deseeded)
- 425 g can pineapple chunks (drained and juice reserved)
- 4 star anise
- 50 g tamarind paste
- 100 g caster sugar
- 100 ml rice wine vinegar or Chinese vinegar
Gör så här
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.
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.
Stir the batter well.
Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
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.