Sweet & sour chicken

• sunflower or vegetable oil↗

  for frying

• soda water↗100ml ml

  chilled

• self-raising flour↗140g g
• cornflour↗25g g
• skinless, boneless chicken breasts↗4

  cut into chunks

• spring onions↗

  finely shredded, to serve

• red pepper↗1

  deseeded and chopped into chunks

• red chillies↗3

  1 cut into chunks, 2 halved and deseeded

• 425g can pineapple g

  chunks, drained and juice reserved

• star anise4
• tamarind↗50g g

  paste

• caster sugar↗100g g
• rice wine vinegar↗100ml ml

  or Chinese vinegar

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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. Stir the batter well.

4. 4

   Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low. Dust the chicken with cornflour, then dip into the batter.

5. 5

   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.

6. 6

   When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken.

7. 7

   Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.