Sweet & Sour Chicken

Ingredients · per serving

• 1 medium Red bell pepper
• 2 cloves Garlic
• 200 g Chicken thigh fillets
• 100 ml Sunflower oil
• 3 tbsp Rice vinegar
• 1 tsp Fresh ginger
• 2 tbsp Soy sauce
• 3 tbsp Cornflour
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 3 tbsp Tomato ketchup
• 2 tbsp Light brown sugar
• 100 g Pineapple chunks
• 75 g Jasmine rice
• ½ medium Onion

Instructions

1. Rinse the rice in cold water. Combine with 150ml water and a pinch of salt. Bring to a boil, cover, lowest heat 12 min, then rest 5 min off heat.
2. Cube the chicken into 2cm pieces. Toss with the soy sauce, a pinch of salt and the cornflour until each piece is coated in a dry, white dusting.
3. Heat 2cm of sunflower oil in a wok or wide pan over medium-high heat. When a piece of chicken sizzles immediately, fry the chicken in 2 batches for 4 minutes per batch, turning, until deep golden and crisp. Lift onto kitchen paper.
4. Pour out all but 1 tbsp of the oil. Crank heat to high. Add the chopped pepper and onion (cut into 2cm chunks), stir-fry 90 seconds — they should stay crisp.
5. Add the minced garlic and ginger, stir 30 seconds. Tip in the pineapple chunks.
6. Pour in the sauce mix (rice vinegar, ketchup, brown sugar, soy sauce, and the cornflour slurry). Stir for 1-2 minutes — it'll go glossy and thick fast.
7. Tip the crispy chicken back in. Toss to coat. Off the heat immediately so the chicken stays crisp. Spoon over the rice, scatter with sliced spring onion and sesame seeds.

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