432gJar pineapple chunksdrained and keep the juice
2inRed Peppercutto small dice
2medium carrotstrips (julienne)
4tbsp.Malt vinegar
8tbsp. caster sugar
12tbsp. Tomato ketchup
Instructions
To make the sauce place the pineapple juice, red pepper and carrot in to a medium sized saucepan and bring to the boil. Turn down the heat and then simmer until about two tbsp. of the juice remains.
Add the remaining ingredients and bring back to a simmer and leave to the side warming through until required later.
Heat the oil in either a deep fat fryer or in a deep pan (about 1/3-way up) to 180C.
Add the water to the flour a little at a time and whisk until you have a reasonably thick consistency. Season with salt and leave to the side.
While the oil is coming to temperature coat the chicken in the corn flour and season with a little salt.
With the oil at temperature dip the chicken pieces in to the batter and then deep fry. Cook about 6 to 8 pieces at a time to prevent the oil from cooling too much. Cook for about 3 minutes then turn over and cook for a further 2 minutes.
Repeat until all of the chicken is cooked.
Reheat the sauce until piping hot and then serve spooned over the tender battered chicken.
Serve complete with egg fried rice and a sprinkle of shredded spring onion.
Notes
Please be mindful if deep frying in a pan. NEVER leave hot oil unattended.