My kids favourite meal from the Chinese takeaway is in their own words 'Chicken Balls and Sauce' aka Sweet and Sour Chicken. So, I thought I'd try and recreate a version at home, without all the additives, preservatives, excess salt and MSG that you find in proper takeaway versions. Despite my house smelling a bit 'deep fried' for a few hours it was most definitely worth it. The chicken turned out crispy and crunchy and the sauce was as good as any from a takeaway.
Have a good half term everyone!
Sweet and Sour Chicken
Better than any takeaway
- 100ml Soda Water, chilled
- 100ml Cold Water
- 140g Self Raising Flour
- 1 TSP Salt
- 25g Cornflour, to coat chicken
- 4 Skinless Chicken breasts, cut into large pieces
- 2 Spring Onions, to serve
- For the sauce
- 1 Red Pepper, chopped
- 1 Red Chilli, chopped
- 400g Tin Pineapple Chunks, including juice
- 50g Tamarind paste
- 100g Caster Sugar
- 100ml Rice Wine Vinegar
- Oil for deep frying
Step 1: To make the sauce put the pepper, chilli and pineapple chunks and juice, tamarind paste, sugar and rice wine vinegar in a pan and simmer for 25 minutes. Puree in a food processor and set aside.Step 2: Fill a large wok with Vegetable Oil (about 1cm deep) and heat until shimmering. Mix together batter ingredients (Soda water, cold water, flour and salt). Line a tray with kitchen paper and turn on the oven to low.Step 3: Put the cornflour on a plate and dust each piece of chicken in the cornflour, then dip the pieces in the batter and place in the oil (you will have to do this in batches). Cook for 5 minutes, or until golden then take out, place on the tray and pop in the oven to keep warm while you fry the rest of the chicken.Step 4: Serve the fried chicken, with the sweet and sour sauce and freshly sliced spring onions.
DetailsPrep time: Cook time: Total time: Yield: 4 Portions