Allergy free crunchy Chinese sweet and sour chicken recipe

Ingredients

• 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)

Marinade

• 2 tbsps allergy free soy sauce replacer
• 1½ tbsps pineapple juice

Sauce

• 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

Method

• 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.