Tangy Pineapple-Chilli Chicken

1. Prep the Sauce

Sauce Creation: Combine the red pepper, chopped chilli, and reserved pineapple juice in a saucepan and bring to a boil. Cover and simmer for 10 minutes.

2. Prep the Chicken

Heat the Oil: Pour oil into a large pan until 1cm deep and heat until it shimmers.

3. Prep the Chicken

Batter Up: Whisk together the soda water and 100ml cold water into the self-raising flour with a pinch of salt.

4. Prep the Sauce

Smooth Blend: After simmering, transfer the mixture to a food processor and purée until smooth.

5. Prep the Sauce

Final Touches: Return the purée to the pan; add pineapple chunks, halved chillies, star anise, tamarind paste, sugar, and vinegar. Simmer gently for 20-30 minutes until the sauce thickens and becomes sticky. Keep the sauce warm or reheat when ready to serve.

6. Prep the Chicken

Cornflour Coating: Spread cornflour on a plate. Have a tray lined with kitchen paper ready and preheat the oven to a low setting.

7. Prep the Chicken

Batter the Chicken: Dust chicken chunks with cornflour, then dip into the batter. Carefully lower the battered chicken, a few pieces at a time, into the hot oil.

8. Prep the Chicken

Fry to Perfection: Increase the heat if necessary to maintain frying. Cook for 5-6 minutes, turning once until golden and cooked through. Drain on the prepared tray and keep warm in the oven.

9. Serve

Serve Warm: Repeat frying with all the chicken. Serve the chicken piled on a plate, with the warm tangy sauce on the side. Garnish with shredded spring onions.