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Sweet and Sour Chicken

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 people

Ingredients

For the battered chicken

  • 500 g Chicken diced
  • 2 tbsp. Cornflour
  • 150 g self-raising flour
  • 150 ml ice cold water
  • pinch Salt
  • Vegetable oil for frying
  • 1 Spring onion finely shredded (optional)

For the sweet and sour sauce

  • 432 g Jar pineapple chunks drained and keep the juice
  • 2 in Red Pepper cutto small dice
  • 2 medium carrot strips (julienne)
  • 4 tbsp. Malt vinegar
  • 8 tbsp. caster sugar
  • 12 tbsp. 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.