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Crispy sweet and sour chicken
Serves 2
More effort
Total time:
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
For the sauce:
- 1 tbsp olive oil/cooking oil(olive oil works better)
- 1 onionor a couple of spring onions, diced
- 1 garlic clovechopped
- 1 tbsp dark soy sauce
- 2 tbsp balsamic vinegar(any vinegar will do but I find this is the best)
- 1 tbsp tomato purée
- 125ml cold water
- 1 tbsp cornflour
- 2 tbsp sugar
- ½ x 567g tin chopped pineapple(but use all of the juice from the tin for the sauce)
- 1 red peppersliced
- 1 carrotsliced into thin strips
For the crispy chicken:
- 2 boneless skinless chicken breastschopped into chunks
- 100g cornflour
- 150g plain flour
- 10g baking powder
- pinch of salt and pepper
- iced waterenough to make a thin batter that will just stick to your finger)
Method
step 1
Firstly in a saucepan heat a tbsp of cooking/olive oil on medium heat. Add the diced onion and let them sweat for a couple of minutes. (While the onions are sweating you can put a separate pan of water on to boil for the rice to cook in.)
step 2
Then add to the onions the garlic, soy sauce, vinegar and tomato puree. Keep stirring this mixture.
step 3
Mix the corn flour (for the sauce) in the cold water then add to the pan.
step 4
Stir in the sugar then add your pepper, carrot and pineapple with the juice from the tin. Bring to the boil then simmer for 10 minutes stirring occasionally.
step 5
While the sauce is simmering you can mix up your batter. mix the two flours together and baking powder,gently add iced water, briefly stir- can stay lumpy but do not over stir.
step 6
Dip your chicken in the batter and deep fry until a golden brown colour. (cut into one of the chicken pieces to ensure it is cooked thoroughly).
step 7
Serve chicken on a plate then pour the sauce over the top.
step 8
Serve with rice.
step 9
Also try this recipe with either pork, prawns, vegetables or tofu.
