Sweet and sour chicken thighs
Serves: 4 | Preparation Time: 20 mins | Cooking Time: 20mins
500g Tasman fresh chicken thigh fillets, cut into 2.5cm pieces
1 egg, lightly beaten
⅓ cup cornflour
¼ cup plain flour
Peanut oil, for shallow-frying
432g can 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
- 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.