Sweet and sour chicken thigh fillets
Serves:
4
Preparation Time:
20 mins
Cooking Time:
20 mins
Ingredients:
- 500g Hazeldenes chicken thigh fillets, cut into 2.5cm pieces
- 1 egg, lightly beaten
- ⅓ cup cornflour¼ cup plain flour
- Peanut oil, for shallow-frying
- 1 can (432g) pineapple chunks in natural juice
- 1 garlic clove, crushed
- ¼ cup soy sauce
- ¼ cup tomato sauce
- 1 tbsp malt vinegar
- Extra 1 tbsp peanut oil
- 1 brown onion, chopped
- 1 red capsicum, chopped
- 1 green bullhorn chilli, trimmed, thickly sliced
- 2 green onions, cut into 2cm pieces
- 4 cups steamed jasmine rice
Method:
- Combine egg, ¼ cup cornflour, flour and ¼ cup water in a bowl. Add chicken. Toss to coat.
- Heat peanut oil in a medium frying pan over medium-high heat. Shake excess batter from chicken. Cook chicken, in batches, for 4 minutes or until cooked through and crisp. Drain on paper towel.
- Meanwhile, drain pineapple, reserving juice. Combine remaining cornflour, reserved pineapple juice, garlic, soy sauce, ketchup and vinegar in a medium jug.
- Heat extra oil in a wok or large frying pan over high heat. Add brown onion, capsicum and chilli. Stir-fry for 2 minutes or until starting to soften. Add sauce mixture. Stir-fry for 1 minute or until sauce bubbles and thickens. Add pineapple, chicken and green onion. Stir until heated through. Serve chicken with rice. Enjoy!