Sweet & Sour Chicken

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up!

Ingredients

  • Convert
  • Metric
  • Standard
  • Serves 4
  • 65 min
  • 4 ANCA Premium Filetted Chicken Breasts, cut into chunks
  • 100ml soda water, chilled
  • 140g self-raising flour
  • 25g cornflour
  • 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 can pineapple chunks, drained and juice reserved
  • 4 star anise
  • 50g tamarind paste
  • 100g caster sugar
  • 100ml rice wine vinegar or Chinese vinegar

Method

  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 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins 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 into 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 mins, 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.

Nutritional information per serving:

kcal -            654

protein -      38g

carbs -        82g

fat -            20g

saturates - 3g

fiber -         2g

sugar -       50g

salt -           0.5g