Sweet and Sour Chicken

directions

1. 1

   cut chicken into chunks and season with enough salt to coat and small sprinkle of msg.

2. 2

   mix batter ingredients. only add water as needed to ensure it is lighter than pancake batter consistency.

3. 3

   in a large pot, add the tomato puree and cook for 2 mins on medium heat. add the sugar and jam and cook for another min.

4. 4

   mix in the remainder of the sauce ingredients (everything except for the cornflour). heat and bring to a gentle simmer.

5. 5

   in a separate pan, cook the onion, peppers and pineapple until they lose a bit of their water. you can knock off the heat once they are just beginning to soften, and set aside.

6. 6

   heat up a pot of oil to 180°C. while that is heating, toss the chicken pieces in cornflour to coat them, then drop them into the batter.

7. 7

   deep fry chicken in batches at 180°C (about 6 mins per batch) until golden brown and 70°C inside. for extra crunch, doubly fry at 170°C for 5 mins, drain and leave to cool for 5 mins, then 200°C for 1-2 mins.

8. 8

   add the peppers, onion and pineapple to the sauce for the last 5 mins. if you prefer the sauce to be slightly thicker, mix together 2 tsp cornflour with a small amount of water and gradually pour into the sauce to thicken. serve with rice.