Classic sweet and sour chicken
Prep:
20 mins
Cook:
40 mins
Try this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavours to spice things up.
300g basmati rice, to serve
Vegetable oil, for frying
100ml soda water, chilled
140g self-raising flour
25g corn flour
4 skinless, boneless chicken breasts, cut into chunks
Spring onions, finely shredded, to serve
For the sauce
1 red pepper, deseeded and chopped into chunks
3 red chillies, 1 cut into chunks, 2 halved and deseeded
425g tin pineapple chunks, drained and juice reserved
4 star anise
Juice of lime
100g caster sugar
100ml rice wine vinegar
Preheat the oven to 140°C / 275°F / Gas mark 1.
Line a baking tray with greaseproof paper and set aside.
In a pan, add the red pepper, chunks of chilli and pineapple juice and bring to the boil.
Cover, reduce heat and cook for 10 minutes.
Purée the sauce in a food processor.
Return to the pan with the pineapple chunks, chilli halves, star anise, lime juice, sugar and vinegar.
Gently simmer for 20-30 minutes until reduced and sticky.
Pour into a microwave safe bowl, cover with cling film and set aside.
Cook the rice according to the instructions, drain, fluff with a fork and set aside in a serving bowl.
Fill a large pan 1cm deep with vegetable oil and heat until it’s obviously quite hot.
Whisk the soda water and 100ml cold water into the self-raising flour with a little salt, this is your batter.
Tip the corn flour onto a plate.
Stir the batter well.
Dust the chicken with corn flour, 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 baking tray, and keep warm in the oven.
Repeat with the remaining chicken.
Microwave the sauce to re-heat only, not piping hot.
Stack the chicken onto a plate with the warm sauce on the side, and scatter with shredded spring onions.
Serves
4
Preparation Time
20 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Vegetables, Rice
Recipe Type
Dinner, Entertaining
Cuisine
Asian
Level of Difficulty
Easy
