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Sweet and Sour Chicken

Sweet and Sour Chicken

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!



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Sweet and Sour Chicken
Better than any takeaway
Ingredients
  • 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
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 4 Portions

15 comments:

Jan said...

Yum - that looks delicious!

Katy Riddle said...

Chicken batter balls were always my favourite part of the takeaway as a child too!

My boyfriend doesn't like greasy Chinese food so we never order it now...I'm going to try cooking these to convert him!

Katy x

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Attractions in Cornwall said...

They look absolutely delish!!

Karen S Booth said...

That looks fabulous Beth! Just my kid of food too!
Karen

Melksham Mum said...

I was never a fan of these from the takeaway as they were always greasy and soggy. These though look crisp and tasty. Yum, will give batter making a try! Thank you x x

Freebies said...

Really its two in one recepie. Sweet and sour. I love meals having both tastes. Thanks for the Recepie.
Freebies

The Caked Crusader said...

Yum - this looks much better than a takeaway!

Miles said...

yay chicken. is it a new flavor? i want to try it :)
thank you for posting dear

Jia Lee said...

sweet sour chicken huh .. anyway i loved the blending of that two..

Kirby said...

great interesting! you explain the procedures clearly hope i can make one of your sweet and sour chicken.
can i also make it with beef or pork?

pramsonline said...

Oh that looks tasty and does not sound as hard as it looks to make, not sure about the spring onions, my eldest has a severe dislike to anything onionlike! I'll have to give this one a try, thanks.

Karla - Cheap Prams

Luara said...

yum chicken is the for me. good idea for this recipe. i need to try this on our dinner . thanks for sharing.

irenafoods said...

Delicious !

irenafoods said...

Wonderful !