Chicken in a simple batter, covered in sweet and sour sauce.
Sauce:
1. Red pepper, chilli and pineapple juice in pan. Bring to the boil.
2. Cover and simmer for 10 minutes
3. Puree and return to pan
4. Add pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar.
5. Simmer for 30 minutes and let reduce. (maybe more if you prefer the sauce stickier)
Chicken:
6. Cut the chicken in to chunks while the sauce reduces.
7. 10 minutes before the sauce is ready fill a pan with 1cm of vegetable oil and heat until shimmering and set an oven on low to preheat.
8. Whisk the self raising flour and the soda water.
9. Dip pieces of chicken in to the corn flour and then in to the soda/flour
10. Cook until golden brown and then turn and complete cooking.
11. Do a few peices at a time, however many fits in the pan without sticking together.
12. Put cooked peices on a tray in the oven to keep warm.
13. Serve, accompanied by rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 356 | ||
Calories from Fat: 8 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 454.4mg | 16 % | |
Potassium 417.1mg | 11 % | |
Total Carbohydrate 83.4g | 25 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 79.1g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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