This recipe uses a basic sweet and sour sauce which you could use for many other Chinese dishes, or just as a dip. You should try the whole recipe first though. It’s Cantonese style although this might mean more work for you, it pays off in the end. The battered chicken gives the sauce something to stick to and leaves the inside moist and tender.
The sweet & sour sauce
1 cup orange juice
2 tbsp sugar
2 tsp tomato puree
2 tsp tomato ketchup
2 tbsp white wine vinegar
2 tbsp sherry
1 red pepper, chopped
1 small onion, chopped
2 handfuls pineapple chunks
2 tbsp cornflour
1 tbsp self raising flour
1 tbsp cornflour
pinch of salt
2 chicken breasts, cut into bite sized pieces
5 tbsp groundnut or vegetable oil for frying
Place a large saucepan on a medium heat and add all the sauce ingredients, apart from the cornflour. Let the sauce bubble for five minutes.
Mix the two tablespoons of cornflour with a little cold water. Slowly pour the cornflour into the sauce, a little at a time, until you have the desired consistency. I like the sauce to be quite thick as it clings to the chicken better. Set aside and begin cooking the chicken.
Mix the self raising flour, cornflour, eggs and salt together in a large bowl. Add the chicken and ensure it’s all nicely coated. If you have time leave the chicken in the fridge for half an hour to marinade.
Place a wok on a medium-high heat and pour in the oil. Shallow fry the chicken in batches – if you put in too much chicken the oil will cool down – until golden and cooked through. Place the cooked chicken on some kitchen roll to take up a little of the oil.
Once all the chicken is cooked begin heating up the sweet and sour sauce. Combine it all together and make sure it’s all nice and hot before serving with plain rice.