65 minutes
Dive into the rich flavors of a homemade classic Chinese dish. This tangy pineapple-chilli chicken balances natural sweetness with a hint of heat for a delightful meal that rivals your favorite takeaway.
fluid ounces
Chilled Soda Water
0.25 fluid ounces
Self-Raising Flour
0 oz
0 oz
Chicken Breasts, skinless, boneless, cut into chunks
each
Spring Onions, finely shredded
to garnish
Red Pepper, deseeded and chopped
each
Red Chillies, 1 chopped, 2 halved and deseeded
each
Pineapple Chunks, juice reserved and chunks drained
0 oz
Star Anise
each
0 oz
0 oz
0.25 fluid ounces
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.
Comments (0)