Crispy Sweet and Sour Chicken
Ingredients
3/4 cup cornflour
1/2 cup plain flour
1 teaspoon baking powder
1 cup cold water
1 egg
1 tablespoon soy sauce
Salt and pepper
600g boneless, skinless chicken thighs, cut into 2cm pieces
Oil
1 large red capsicum, diced
1 brown onion, cut into pieces
425g pineapple chunks in juice
1 jar of Barker’s Easy Sweet’n Sticky Meal Sauce
rice, to serve
2 spring onions, finely sliced (optional)
2 Tbsp sesame seeds (optional)
Vegetarian? Try tofu in place of the chicken.
Method
Preheat oven to 100C fan bake.
Whisk cornflour, flour and baking powder in a medium-large bowl. Add water, egg and soy sauce then whisk until smooth to form a batter.
Season chicken with salt and pepper and mix into batter.
Pour oil into a wok (approx 3cm from the bottom) and heat on medium-high. When oil is hot, in batches add chicken to the wok and fry for 3-4 minutes, until golden brown and cooked through. Transfer to a rack set over a roasting dish and place in oven to keep warm while the rest of the chicken is cooked.
Carefully remove all but 1-2 Tbsp oil from the wok. Add capsicum and onion and stir fry for 3-4 minutes, until tender.
Stir in pineapple (add a little of the juice from the can if you like) and Barker’s Easy Sweet’n Sticky Meal Sauce. Simmer for a few minutes to warm through.
Stir chicken into sauce and veggies.
Serve on rice, topped with spring onions and sesame seeds, if using.
Serves 4-6
Recipe by Barker’s of Geraldine
