Sweet & sour chicken

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• ariella91

  21 November 2012

  ariella91 commented on this recipe

  I'm gluten free, what substitute to self raising flour would you suggest me using?

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• ariella91

  21 November 2012

  ariella91 commented on this recipe

  I'm gluten free, what substitute to self raising flour would you suggest me using?

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• Lulu Lala

  06 December 2012

  Lulu Lala rated and commented on this recipe

  

  I made this recipe tonight and it tasted great! I replaced the tamarind with ketchup because at the last minute I realised I'd ran out of tamarind...anyway, a dollop of ketchup worked well as a replacement (I guessed it wouldn't make much difference because tamarind is such a delicate flavour anyway). Absolutely vital to use the star anise, which really makes this dish. Big fan of John Torodes!!

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• Em Beilby

  17 December 2012

  Em Beilby rated and commented on this recipe

  

  I have used this recipe 3 times as it's so good. The batter really is amazing when you use the soda water, makes it so light. Thanks!

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• drydoni

  12 February 2013

  drydoni rated and commented on this recipe

  

  Absolutely delicious!!!!!couldn't believe how good this tasted so much better than the Chinese!cant wait to make again!!!!!

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• Jane

  05 March 2013

  Jane commented on this recipe

  Beautiful recipe! Never again will we eat take away so easy! Only downside is my house smelt like a fish and chip shop for 2 days after! Well worth it though. I am making it for 15 on sat....

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• Wanda

  01 April 2013

  Wanda rated and commented on this recipe

  

  I made a few small changes. I skinned the red paprika and chili, because I didn't like all the bits of skin in the sauce. Instead of tamarind paste I added 2 tablespoons of ketjap (soy sauce), 2 tablespoons of ketchup, and I substituted brown sugar for the white sugar. I thickened the sauce with cornflour, because after 30 min of simmering it was still a bit too runny. I added stir fried garlic, spring onions and green paprika to the finished sauce to add a bit more veges. The chicken was a bit bland, so I sprinkled it with salt as soon as it came out of the deep fryer.

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• lynnymac

  01 April 2013

  lynnymac commented on this recipe

  This outshines any Chinese restaurant variety. My family loved it.... From my 15 year old son to my 81 yr old mother!! Would def only use 1 star anise It's a very overpowering flavour!

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• SimbaSurrey

  19 April 2013

  SimbaSurrey rated and commented on this recipe

  

  Absolutely gorgeous. Made it without the chilli and star anise and added a bit of ketchup to the sauce. Easy to make and my 2 year old loved it!

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• sarahc

  20 April 2013

  sarahc rated and commented on this recipe

  

  I don't understand what I am doing wrong but I have tried twice now and the sauce just turns a horrible brown colour is really sour and inedible. I was using rice vinegar instead of rice wine vinegar the first time but even with that corrected it is still awful.

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• Janneke

  24 May 2013

  Janneke rated and commented on this recipe

  

  Maybe I didn't cook it properly, but it wasn't for me. The sauce was very sweet, too sweet and the batter for the chicken wasn't very nice. I think we will stick with takeaway Chinese.

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http://www.bbcgoodfood.com/recipes/291608/

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Ingredients

• sunflower or vegetable oil , for frying
• 100ml soda water , chilled
• 140g self-raising flour
• 25g cornflour
• 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 can pineapple chunks, drained and juice reserved
• 4 star anise
• 50g tamarind paste
• 100g caster sugar
• 100ml rice wine vinegar or Chinese vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Sauce can be frozen

Ingredients

• sunflower or vegetable oil , for frying
• 100ml soda water , chilled
• 140g self-raising flour
• 25g cornflour
• 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 can pineapple chunks, drained and juice reserved
• 4 star anise
• 50g tamarind paste
• 100g caster sugar
• 100ml rice wine vinegar or Chinese vinegar

654 kcalories, protein 38.0g, carbohydrate 82.0g, fat 20.0 g, saturated fat 3.0g, fibre 2.0g, sugar 50.0g, salt 0.57 g

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