Classic sweet and sour chicken

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Ingredients (16)

4	chicken breast fillets — large

For the batter:

125 ml	cornflour
60 ml	self-raising flour
1 tsp	Baking powder
1 pinch	salt and freshly ground black pepper
125 ml	water — cold
1	vegetable oil — for deep-frying

For the sauce:

1	onion — cut into chunks
4 cm	fresh ginger — shredded
1	pineapple — chopped
1	green pepper — chopped
2 Tbs	tomato sauce
3	limes — juiced
60 ml	sugar
180 ml	water
2 tsp	cornflour — mixed with water

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Method:

Cut chicken into 2.5cm cubes. Mix batter ingredients until smooth. Season and set aside for 15 minutes.

Heat a little oil in a pan and lightly fry onion, ginger, pineapple and green pepper.

Add remaining ingredients, mix well and simmer until sauce thickens. Season.

Heat 5cm vegetable oil in a pan. Toss chicken in batter to coat and deep-fry in batches until golden and cooked through. Drain on kitchen paper.

Toss chicken in sauce and serve with steamed rice

More good ideas:
– Use pork, beef or prawn tails
– Cut fat by using unbattered chicken

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.