Sweet & sour chicken

Sweet & sour chicken

  • Rating: 5 out of 5.85 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Sauce can be frozen)
Nutrition:
HighlightNutrientUnit
kcal654
fat20g
saturates3g
carbs82g
sugars50g
fibre2g
protein38g
low insalt0.57g
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Ingredients

For the sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
VARIATIONS

To serve as a main dish, add rice. For any vegetarians, thinly slice some sweet potatoes, then batter and fry these before you cook the chicken.

Goes well with

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    Rating: 5 out of 5.85 ratings
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