Sweet and Sour Chicken
Ingredients:
1 Carrot
1 Egg, beaten
2 Spring Onion
2 tbsp Cornflour
1 Red Capsicum
1 tbsp Dry Sherry
1 Green Capsicum
1 tbsp Soya sauce
Salt according to taste
75 gms Pineapple Chunks
3 Boneless Chicken Breasts
Vegetable oil for deep frying
For the Sauce
1 tbsp Sugar
1 tsp Cornflour
1 tbsp Soya sauce
5 tsp Cider Vinegar
1 tbsp Tomato Paste
180 ml Chicken stock
Salt according to taste
Method:
1. Skin the chicken and cut the flesh into cubes. Place in a large bowl together with the dry sherry and soya sauce.
2. Meanwhile, cut the peppers into squares. Peel and cut the carrots and spring onions into chunks.
3. Bring a pan of water to the boil add the carrots and blanche for 4-5 minutes. Drain and set aside.
4. Mix the egg and cornflour together in a bowl until it forms a batter.
5. Remove the chicken from the marinade with a slotted spoon, place them into the batter and mix to coat each piece well.
6. Heat the oil until very hot and almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry until browned. Drain the chicken cubes on paper towels.
7. For the sauce combine the chicken stock, soya sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring to boil then add the vegetables. Stir until well blended.
8. To serve - add the pineapple and chicken cubes to the sauce, mix well, then turn the mixture into a warmed serving dish.
Tip: Grill chicken to remove excess fat and add flavour. Instead of sauteing in stews and braised dishes, grill to remove fat and save on clean-up.