About this recipe:The classic Chinese dish. Cubed chicken is battered, deep-fried and then served with a sweet and sour sauce. Enjoy with freshly cooked rice, if desired.
1/2 (432g) tin pineapple chunks, drained and juice reserved
2 green peppers, cut into 2.5cm pieces
4 tablespoons cornflour
150g caster sugar
125ml distilled malt vinegar
2 drops orange food colouring
8 skinless chicken breast fillets, cut into 2.5cm cubes
275g self-raising flour
2 tablespoons vegetable oil
2 tablespoons cornflour
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 litre vegetable oil for frying
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Method Prep:30min › Cook:20min › Ready in:50min
In a saucepan, combine 350ml water, sugar, vinegar, reserved pineapple juice and orange food colouring. Bring to the boil. Turn off heat. Combine 4 tablespoons cornflour and 4 tablespoons water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornflour, salt, white pepper and egg. Add 350ml water gradually to make a thick batter. Stir to blend thoroughly. Add chicken and stir until chicken is well coated.
Heat oil in frying pan or wok to 180 degrees C. Fry chicken in hot oil until golden. Remove chicken and drain on kitchen towels.
When ready to serve, layer green peppers, pineapple chunks and cooked chicken on a serving plate. Pour hot sweet and sour sauce over top.