Recipe By Jaxters
Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
800 g Fresh chicken cut into pieces
120 g Cornflour
50 ml Water
1 tbsp Dark Soy sauce
2 tsp Sesame oil
1/2 tsp Ground white pepper
deep fat fry Groundnut or veg oil
Sweet & Sour Sauce
160 g Fresh or tinned pineapple cut into cubes
100 ml Warm Pineapple juice in a jug
50 g Runny Honey
2 tbsp Rice wine vinegar
2 tbsp Caster sugar
2 tbsp Dark Soy sauce
1 tbsp Cornflour
1 tbsp Rice wine, shoaxing or sherry
1 tbsp Fresh ginger grated
1 Chicken stock cube or gel pot
2 Garlic cloves grated
1 Red chilli finely chopped
1 tbsp Sesame oil
1 tbsp Groundnut or veg oil
Pre heat deep fat fryer to 170°C or fill a larger saucepan 5 cm of oil.
In a good sized bowl mix well the cornflour with the water, dark soy, sesame oil & white pepper then add chicken pieces & coat each piece then fry in batches for 2 to 3 mins or until light golden brown, set aside on kitchen paper to drain.
Put warm pineapple in a jug with the chicken stock, mix to dissolve then add in jug the honey, caster sugar, soy sauce, rice wine, rice vinegar & cornflour & mix well.
Heat a wok on a med high heat, add oil garlic & ginger, fry for 30 seconds then add chilli for a few seconds as you re-stir jug contents to lift settled flour, pour into the wok & stir until it bubble & is thick, add sesame oil, pineapple cubes & the cooked chicken, give a good stir around, then put in a serving dish.
Suggestion & Tips
Have with rice or noodles. Use fresh Mango instead of Pineapple.