Sweet & sour chicken

Method

1. 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.

2. 2

   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.

3. 3

   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. Stir the batter well.

4. 4

   Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low. Dust the chicken with cornflour, then dip into the batter.

5. 5

   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.

6. 6

   When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken.

7. 7

   Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Nutrition

calories

654 calories

fatContent

20 grams fat

fiberContent

2 grams fiber

sugarContent

50 grams sugar

sodiumContent

0.57 milligram of sodium

proteinContent

38 grams protein

carbohydrateContent

82 grams carbohydrates

saturatedFatContent

3 grams saturated fat

Indicative values from the source, for the original recipe.

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