Sweet & Sour Chicken Hong Kong Style

So my all time fave takeaway is a cheeky Chinese. That used to be my go to.. after a night out, when I felt poorly or a celebratory meal. Im even known to have the leftovers for breakfast. Don't judge me :D When I was diagnosed it took me a hell of a long time to stop eating Chinese. 2 years ago in fact. The reason I stopped.. because I realised that I could make it without making me feel like shit! And it tastes bloody delightful if I must say so myself. No word of a lie it tastes exactly like the takeaway dish. For this recipe it calls for ketchup. You can use bought ketchup or make my god like tomato sauce which makes it so much better.

Ingrediants

Homemade Ketchup

Heat 1 tbsp of good quality olive oil in a frying pan and saute 1 diced red onion and cook until slightly caramelised. Add 4 crushed garlic gloves and cook for 2 minutes making sure the garlic doesn't burn. Dice 5 large vine ripened tomatoes and add to the pain and cook for 5 minutes until the tomatoes are starting to cook down. Add 1 tbsp of tomato puree and cook for a further 10 minutes. Pour in a 400g tin of plum tomatoes, 1 tbsp of red wine vinegar and 1 tbsp of brown sugar. Simmer for 40 minutes until thick.

This sauce is ideal for pizza bases, pasta sauces and even just to dunk your chips into.

Sweet and sour sauce

4 tbsps ketchup

85g cubed pineapple

2 tbsp cider vinegar

2 tbsp brown sugar

1 tbsp of cornflour

1 tbsp gluten free soy sauce

Blitz the ketchup and pineapple together and heat in a pan for 1 minute. Add the vinegar, soy sauce and sugar and cook until thick. Mix the cornflour with water into a paste and add to the sauce. You may need to add a little water if it gets too thick. If your making this ahead of time it will be fine to chill in the fridge until needed.

For the crispy chicken

2 chicken breasts cubed

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 tbsps sesame oil

2 beaten eggs

120g cornflour

Add the seasoning and sesame oil to the chicken and chill in the fridge for 2 hours. Drip off the excess and coat in the cornflour. Add to a small saucepan of hot vegetable oil and cook until brown and crisp. Take out and drain on some kitchen paper.

In a large frying pan fry 1 green pepper, 1 red pepper, a white onion and 100g diced pineapple. Fry on a high heat for a few minutes then add the sauce. Lastly add the crispy chicken and carefully toss in the sauce and cook until all is coated and thick.

Serve with fried rice (recipe coming soon) and a nice cold gluten free beer!

Winner winner chicken dinner :D