Sweet and Sour Crispy Chicken

Ingredients for  2  Servings

• For the Sweet & Sour Sauce

• 4 tbsp

  White malt vinegar
• 3 tbsp

  Tomato ketchup
• 1 tbsp

  Tomato puree
• 4 tbsp

  Honey
• 2 tbsp

  Pineapple juice from a tin or lemon juice
• 1 tsp

  Cornflour
• 1 tbsp

  Soy sauce
• Pinch

  Salt
• For the Crispy Chicken and Vegetables

• -

  Vegetable oil, for shallow frying
• 1

  Egg white
• 1 tbsp

  Soy sauce
• 2 tsp

  Sugar
• 1 tsp

  Sesame oil
• ¼ tsp

  White pepper
• 1

  Large chicken breast, cut into 2cm pieces
• 100g

  Cornflour
• ½

  Onion, roughly chopped
• 2

  Garlic cloves, finely chopped
• 1

  Red pepper, roughly chopped
• 10

  Pineapple chunks from a tin

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml water. Bring to the boil and simmer until thick and glossy.
2. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well.
3. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed.
4. Heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper.
5. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat.
6. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top.