Crispy battered nuggets. A deceptively quick and easy homemade sweet and sour sauce. A properly naughty treat.
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Serves
4
Chicken Breast
Ground White Pepper
Self Raising Flour
Pineapple
Apple Cider Vinegar
Light Brown Sugar
Tomato Ketchup
Soy Sauce
Cornflour
Serves
4
Chicken Breast
Ground White Pepper
Self Raising Flour
Pineapple
Apple Cider Vinegar
Light Brown Sugar
Tomato Ketchup
Soy Sauce
Cornflour
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Step 1.
Chop up the chicken into large pieces and toss into a bowl. Add ½ tsp salt, ½ tsp ground white pepper and 1 tbsp self-raising flour, then toss to combine.
Step 2.
Combine the rest of the self-raising flour, ½ tsp ground white pepper, ½ tsp vegetable oil and 250ml of cold water in a large bowl.
Step 3.
In a saucepan, combine the pineapple juice, apple cider vinegar, light brown sugar, ketchup and soy sauce. Mix the cornflour and 1 tbsp of water in a small bowl. Bring the pineapple sauce to a boil, then let it simmer for a couple of minutes. Add your cornflour slurry and give it a good mix - this will thicken the sauce and make it nice and shiny.
Step 4.
Heat up a large pot of vegetable oil, enough to deep fry the chicken, and heat to a medium-high heat.
Step 5.
Using the bamboo skewer, poke a piece of chicken and dip it into the batter, then gently place the piece into the hot oil. Fry for 3-4 mins until golden brown and cooked through.
Step 6.
Repeat filling the pot to fry the chicken in batches.
Step 7.
Serve hot and dipped into the sweet and sour sauce.
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