If you love a good chicken sweet & sour, then you are going to love this version with our Little God Rye Spicy Sweet & Sour Ketchup Sauce!
Ingredients
Chicken:
- Chicken breasts (into chunks & fry for 6 minutes)
- Pinch of salt & pepper for seasoning
- 1 cup rice flour plus extra for coating chicken
- 1/4 cup tapioca flour
- 1/2 tsp baking powder
- 1 cup cold water (add more if too thick)
Sweet & Sour Sauce:
- 1 cup brown sugar
- 1/2 cup white vinegar
- 3 tbsp Little God Rye - Spicy Sweet & Sour Ketchup
- 1 tbsp minced garlic
- 1/2 tbsp minced Ginger
- 1/2 tsp sesame oil
- Sea salt
- Ground black pepper
- 200g tinned pineapple chunks (1/4 cup juice)
- 1/2 red capsicum (into chunks)
- Sesame seeds
- 3 tbsp tomato paste
- Oil for frying
To Serve:
- Spring onion (sliced thinly)
- Sesame seeds
- Rice
Instructions
Mix the rice flour, tapioca flour, baking powder and season with salt and pepper and add the water.
Cut chicken into 1-inch chunks and then season with rice flour, salt & pepper and leave to one side.
Heat up oil for frying to 180C.
Once the oil is ready coat your chicken in the batter and then fry for around 6 minutes until cook and set aside.
Put a wok on a high/medium heat.
Next, add the red capsicum, spring onion and cook for another 1 minute, now combine sauce ingredients bring to a boil over medium heat cook until thickened.
Pour over the chicken.
Serve with rice and garnish with sesame seeds and spring onion, enjoy! :)