Sweet and Sour Chicken
|Vegetable Oil||0.5 tbsp||3 tbsp|
|Can Pineapple Chunks in Juice||220g||1.3kg|
|Cornflour||1 tsp||6 tsp|
|Reduced-Salt Soy Sauce||0.5 tbsp||3 tbsp|
|Rice Wine Vinegar||1 tbsp||6 tbsp|
|Ground Pepper||To Taste||To Taste|
|Five Spice||0.5 tsp||3 tsp|
|Dried Chilli Flakes||Pinch||1 tsp|
|Tomato Puree||0.5 tbsp||3 tbsp|
|Skinless, Boneless Chicken Thighs||2||12|
|Root Ginger||1 cm||6 cm|
Drain the juice from the pineapple into a bowl.
To a separate bowl, add the cornflour and 1 tablespoon of the pineapple juice, and mix to form a paste. Add a further 5 tablespoons of the juice and stir until the paste has dissolved. Then add the soy sauce, vinegar, tomato purée, five spice and chilli flakes, and mix thoroughly.
Warm the oil in a large non-stick frying pan over a medium-high heat. Cook the onion and peppers for 2–3 minutes.
Add the chicken and cook until browned on all sides.
Add the pineapple chunks, garlic, ginger and black pepper to the frying pan, and stir for 1 minute.
Mix the sauce and pour into the frying pan.
Stir thoroughly, coating all the ingredients in the sauce. Bring to boil and reduce the temperature.
Allow to simmer – stirring occasionally – for about 5 minutes, until the chicken is cooked through..