This is a really easy dish to make and you will most probably have all the ingredients in your store cupboard. If you would like some spiciness you may add a chopped chilli to the sauce before adding the fried chicken.
6 – 9 skinless chicken breasts, cut into ±2cm X 2cm pieces
Batter:
125ml cornstarch
125ml cake flour
5ml salt
1 egg
30ml vegetable oil
125ml water
Add all the ingredients to a mixing bowl and whisk until you have a smooth batter without any lumps.
Add the chicken to the batter and stir through so that all the chicken pieces are coated in batter.
Set aside.
Sweet-and-sour sauce:
45ml oil
6 cloves of garlic, minced
15ml grated, fresh ginger
375ml water
75ml rice wine vinegar or malt vinegar, or any other vinegar you have
90ml honey
90ml tomato sauce
90ml soy sauce
1 tin of pineapple pieces or 250ml fresh pineapple cut into 1cm pieces
30ml cornstarch
15ml cold water
Heat a small saucepan on medium heat and add the vegetable oil to it.
Fry the garlic and ginger for one minute.
Add the water, vinegar, honey, tomato sauce, soy sauce, salt and pineapple and whisk while on the heat.
Bring to a light simmer.
Make a slurry by mixing the cornstarch and cold water in a small bowl.
Add the slurry in a steady stream to the simmering mixture, while whisking continuously.
Allow the mixture to thicken.
Keep warm.
Heat some vegetable oil for deep frying to about 170℃.
Fry the batter-covered chicken in batches until beautifully golden.
Once all the chicken has been fried, heat the sauce and place the chicken pieces into the sauce to warm through.
Serve with steamed rice.
My Whisk and I 