Recipe By Jaxters
Ref: 822
Heading: Mains
Cuisine: Chinese
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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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
Method
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.