https://www.bbcgoodfood.com/recipes/sweet-sour-chicken
| Ingredients · Sunflower or vegetable oil for frying · 100ml water chilled · 140g self-raising flour · 25g cornflour · 4 skinless, boneless chicken breasts cut into chunks · Spring onions finely shredded to serve Ingredients—Sauce · 1 red pepper deseeded and chopped into chunks · 3 red chillis, 1 chopped 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 |
| Instructions 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 minutes, then puree with a food processor, blender or hand mixer. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 minutes until reduced and sticky. Keep warm or reheat to serve. 2) Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water not 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. 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 minutes, turning once. When cooked, drain on the tray, and keep warm, if needed, and cook for 5-6 minutes, 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. |
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