Better than a takeaway and probably quicker, too!
Ingredients
For the chicken
- 600–700g skinless, boneless chicken thighs
- 3 eggs
- ⅓ cup flour
- ⅓ cup cornflour
- 1½ cups oil, for deep-frying
- Chopped spring onions, to garnish
For the sweet and sour sauce
- 2 tablespoons cornflour
- 2 tablespoons water
- 425g can crushed pineapple in juice
- 3 cloves garlic — crushed
- 1 cup chicken stock
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground ginger
- ½ teaspoon chilli flakes
Method
For the Chinese pineapple chicken
- Cut the chicken into bite-size pieces.
- Whisk together the eggs, flour and cornflour in a bowl. Add the chicken and turn to coat.
- Heat the oil in a large pan or wok and deep-fry the chicken in 3 batches until golden brown. Set aside.
- To make the Sweet & Sour Sauce, stir together the cornflour and water in a large pan.
- Whisk in all the other sauce ingredients.
- Heat the sauce, whisking until it has thickened.
- Add the chicken and cook for 2 minutes until warmed through.
- Serve garnished with spring onions.