Monday, February 25, 2013

Allergy free crunchy Chinese sweet and sour chicken recipe

  • 1kg skinless chicken breast, cut into strips or chunks
  • 1 cup potato starch
  • Approximately 1 cup olive oil
  • ½ red capsicum, cut into chunks
  • ½ green capsicum, cut into chunks
  • 440g pineapple chunks in natural juice, drained, juice reserved
  • Sesame seeds, for serving (optional)
  • ⅓ cup white or rice vinegar
  • 4 tbsps brown sugar
  • 1 tbsp tomato sauce
  • 1 tbsp pineapple juice
  • 1 tsp allergy free soy sauce replacer
  • 3 tsps cornflour mixed with 4 tsps water or pineapple juice

  • To marinade, combine the soy sauce replacer and pineapple juice.
  • Coat the chicken with the marinade and let sit in the fridge for 30 minutes.
  • Place the potato starch in a large bowl.
  • Drain the marinade from the chicken.
  • Toss or stir the chicken in the potato starch a few pieces at a time.
  • Shake off the excess potato starch and place the chicken on a plate.
  • Heat the olive oil in a wok.
  • Heat the wok until the oil is just smoking, then add the first batch of chicken and fry until cooked through and golden. This should take about 4-5 minutes and one turn.
  • Remove the cooked chicken with a slotted spoon and drain on paper towels.
  • Repeat with the rest of the chicken.
  • To create the sauce, mix the vinegar, brown sugar, ketchup, and soy sauce replacer together in a small saucepan and bring to a boil.
  • In a small bowl, mix together the corn flour and water or pineapple juice.
  • Add the corn flour mixture to the other sauce ingredients and stir until the sauce has thickened.
  • Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high.
  • Add the capsicums and pineapple and cook until fragrant the capsicum reaches desired tenderness.
  • Add the sauce and stir to combine.
  • Remove the sauce from the heat, and fold the fried chicken into the sauce.
  • Seve on rice and, if you’d like, garnish with sesame seeds.

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