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Recipe By Jaxters

Ref: 822
Heading: Mains
Cuisine: Chinese
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   800 g  Fresh chicken cut into pieces
  Batter Coating
   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


  Step 1
Pre heat deep fat fryer to 170°C or fill a larger saucepan 5 cm of oil.
  Step 2
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.
  Step 3
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.
  Step 4
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.
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