Crispy Sweet and Sour Chicken

Name: Crispy Sweet and Sour Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 4 chicken breasts, cut into chunks; 1 red pepper, deseeded and chopped; 3 red chilies; 425 g pineapple chunks, drained, juice reserved; 140 g self-raising flour; 25 g cornflour; 100 ml soda water, chilled; 100 ml cold water; 50 g tamarind paste; 100 g caster sugar; 100 ml rice wine vinegar; 4 star anise; 1/2 tsp salt; sunflower or vegetable oil, for frying; spring onions, finely shredded, for serving

This crispy sweet and sour chicken delivers crunchy fried chicken with a glossy, tangy pineapple sauce that tastes better than takeout. Red pepper, chili, tamarind, and vinegar give the sauce depth, while the light batter keeps the chicken crisp and golden.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

chicken breasts, cut into chunks
4
red pepper, deseeded and chopped
1
red chilies
3
pineapple chunks, drained, juice reserved
425 g
self-raising flour
140 g
cornflour
25 g
soda water, chilled
100 ml
cold water
100 ml
tamarind paste
50 g
caster sugar
100 g
rice wine vinegar
100 ml
star anise
4
salt
0.5 tsp
sunflower or vegetable oil, for frying
spring onions, finely shredded, for serving

Step-by-Step Instructions

Make the sauce base: add the chopped red pepper, the chopped chili pieces, and the reserved pineapple juice to a saucepan. Bring to a boil, then cover and simmer for 10 minutes until the pepper is very soft. Blend until smooth.

Return the blended sauce to the pan and add the pineapple chunks, halved chilies, star anise, tamarind paste, sugar, and rice wine vinegar. Simmer gently for 20 to 30 minutes, stirring occasionally, until the sauce is thick, glossy, and slightly sticky. Keep warm.

Pour enough oil into a large deep frying pan to come about 1 cm up the sides. Heat over medium-high heat until shimmering. Meanwhile, whisk the self-raising flour with the chilled soda water, cold water, and salt until you have a smooth batter.

Spread the cornflour on a plate and line a tray or plate with paper towels. Heat the oven on low to keep the cooked chicken warm. Lightly coat the chicken pieces in cornflour, then dip them into the batter.