Sweet & sour chicken

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 5 minutes

食材

sunflower or vegetable oil for frying

100ml soda water chilled

140g self-raising flour

25g cornflour

4 skinless, boneless chicken breasts cut into chunks

spring onions finely shredded, to serve

1 red pepper deseeded and chopped into chunks

3 red chillies 1 cut into chunks, 2 halved and deseeded

425g can pineapple chunks, drained and juice reserved

4 star anise

50g tamarind paste

100g caster sugar

100ml rice wine vinegar or Chinese vinegar

步驟

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor.

Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.

Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Stir the batter well.

Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low. Dust the chicken with cornflour, then dip into the batter.

One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once.

When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken.

Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

營養

• 卡路里: 654
• 總脂肪: 20 g
• 飽和脂肪: 3 g
• 鈉: 0.57 mg
• 總碳水化合物: 82 g
• 膳食纖維: 2 g
• 總糖: 50 g
• 蛋白質: 38 g