SWEET AND SOUR CHICKEN
INGREDIENTS (SERVES 2)
160mL shao hsing wine or dry sherry
370mL rice wine vinegar
1/4 cup white sugar
1 red chilli, sliced
2cm knob of ginger, roughly chopped
1 young garlic bulb, thinly sliced
3cm slice of pineapple, skin removed, diced thinly
1/4 cup rice flour and a little extra for the batter
1/4 cup soda water
handful of cherry tomatoes, halved
2 spring onion sticks, sliced
handful of mint leaves
Add the wine, vinegar, sugar, 1/2 chilli, ginger, garlic and a pinch of salt to a saucepan over a medium heat. Bring it to a boil and let the sugar dissolve and let it simmer for 20 minutes to thicken.
To make the batter mix the soda water and flour in a bowl until a thick creamy consistency is formed. Coat the chicken in the extra flour and then in the wet batter. Fry the chicken in a boiling pot of oil until a crispy batter is formed. Place the fried chicken on a cloth to draw the moisture out.
Toss the pineapple, tomatoes, sping onion, left over chilli and mint leaves in a bowl. Pour the sauce over the top and serve the chicken on top.