Crispy Sweet and Sour Chicken
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.
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