SWEET AND SOUR CHICKEN

Ingredients

• 200 gm chicken thighs • Egg whites, as required • 30 gm white onion • 30 gm red capsicum • 30 gm yellow capsicum • 30 gm zucchini • 30 gm pineapple • 20 gm dried tomato • 100 gm sweet and sour sauce

• 100 gm crispy flour

For the crispy flour: • 200 gm Hong Kong flour • 175 ml water • 50 ml oil • 50 gm egg white • 100 gm potato starch

For the sweet and sour sauce: • 200 ml white vinegar • 300 gm sugar • 37.5 gm salted plum • 212.5 ml tomato sauce • 30 ml OK sauce • 375 ml water • 10 gm salt • 37.5 ml HP sauce • 10 gm red chilli • ½ fresh lemon

Method

Cut chicken meat into cubes and let marinate in egg white for 10 minutes.

Mix ingredients for the crispy flour together and add the chicken cubes into the mix.

Prepare sweet and sour sauce by combining all ingredients in a bowl; set aside till required.

Heat up cooking oil in a wok or deep pan and deep- fry chicken ( make sure to shake off any extra batter before frying). Set chicken on a plate with a paper towel to soak up any excess oil.

Remove cooking oil from wok/ pan, leaving only two tablespoons of oil, or use a different wok/ pan.

Heat oil and sauté white onions until light brown. Sauté vegetables and fruit until tender.

Add the prepared sweet and sour sauce to wok/ pan and begin to boil.

Toss chicken in the sauce until coated well. Serve.