RECIPE
Crispy Sweet and Sour Chilli Chicken
TIME
20 minutes
INGREDIENTS
12 items
MAKES
6 servings
This sweet and sour adaptation from a classic is an easy recipe to prepare and very versatile to make vegetable and protein substitutions with.
INGREDIENTS
- ¼ cup peanut oil, or similar, for frying
- 8 whole dried red chillies
- 4 cloves fresh garlic, thinly sliced
- 4 tsp. ginger, finely chopped
- 800 g boneless and skinless chicken thigh, trimmed of excess fat and cut into 4 cm pieces
- ¼ cup plain flour, seasoned with salt and pepper
- 1 each of small red, yellow and green capsicum, each cut into similar size pieces to the chicken
- 6 green spring onions, cut into 3 cm pieces
- 4 pineapple rings, roughly chopped
- ½ cup MasterFoods™ Professional Tomato Sauce
- ¼ cup MasterFoods™ Professional Soy Sauce
- Steamed rice, to serve
Cooking Instructions:
-
1 Heat oil in a large frying pan and add dried chillies, garlic, and ginger. Cook for 1 minute until fragrant, then carefully remove and drain on paper towel.
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2 Dust the chicken in the seasoned flour and fry in the flavoured oil for 6 to 8 minutes or until golden brown. Add the capsicum and cook for 1 minute, then remove and drain on paper towel.
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3 Return the chicken, capsicum, garlic and ginger to the pan, then add pineapple and spring onion.
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4 Mix the tomato and soy sauce together and add to pan to coat everything and cook for a final minute.
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5 Add the dried chillies for heat and serve with steamed rice.
Tips:
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1 Replace the chicken with firm tofu or cubes of eggplant for a vegetarian option.
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2 Add some toasted and crushed peanuts for crunch and nutty texture.
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3 Also great served with egg noodles.