Jamies Sweet Sour Chicken Food

SWEET & SOUR CHICKEN

Steps:

• For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
• Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
• Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• Preheat the oven 190c/375F/Gas5.
• You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
• You will also need a food processor.
• Crush the fennel seeds and put to one side.
• Chop the parley and put to one side.
• Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
• Grate the ginger - Leaving the skin on.
• Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
• Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
• Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
• Sprinkle with salt and pepper and give it a good stir to coat everything well.
• Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
• ***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
• When cooked, remove the chicken and drain the juices over the pan.
• Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
• Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
• Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
• Remove the chicken from the bone and put onto serving plates - pour over the sauce.
• I served mine with boiled rice.

EASY SWEET & SOUR CHICKEN

Steps:

• In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
• Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.