SWEET & SOUR CHICKEN

SERVES 4 PREP 20 MINS COOK 10 MINS

500g chicken thigh fillets, cubed ¼ cup cornflour vegetable oil, to shallow-fry ½ cup rice wine vinegar ¼ cup shao hsing (Chinese cooking wine) ¼ cup caster sugar 1 tbsp tomato sauce 1 tbsp soy sauce 1 tbsp grated ginger 2 cloves garlic, crushed ¼ pineapple, peeled, cored, sliced 2 tomatoes, cut into wedges 1 yellow capsicum, thickly sliced 1 Lebanese cucumber, sliced 1 carrot, sliced 3 green onions, sliced steamed rice, to serve

1 Toss chicken in cornflour to coat, shaking off excess.

2 In a wok or large frying pan, heat oil on high (180°C) until a little flour sizzles straight away. Fry chicken, turning, 3-4 mins until golden. Remove and drain on a wire rack over an oven tray.

3 In a clean wok, combine vinegar, wine, sugar, sauces, ginger and garlic. Bring to boil on medium.

4 Return chicken to wok with pineapple, tomato, capsicum, cucumber, carrot and onion. Stir-fry 4-5 mins until vegetables are tender-crisp and chicken is cooked through. Serve with rice.