Gluten Free Sweet and sour chicken Hong Kong style
Ingredients for the marinade:
500g of chicken
2tbsp of Tamari or soy sauce
1tbsp of sherry vinegar
2tbsp of sweet chilli sauce:
Ingredients for sweet and sour sauce:
3/4 Cup of Tomato Ketchup
3/4 Cup of Pineapple juice
1/8 Cup of White wine vinegar
1/4 Cup of Honey
1/4 Cup of Soft Brown Sugar
2 Tbsp GF Soy Sauce
1Tbsp of Cold Water
Other Ingredients need:
1 Yellow Pepper
1 Green Pepper
1 Red Onion
1/4 cup of cornflour
1/4 of plain gluten free flour
To begin with place all the ingredients apart from the cornflour and water into a saucepan and simmer gently for 5 minutes.
After 5 minutes of the sauce simmering mix the water with cornstarch and add to the sauce and simmer for another 5 minutes.
Once you have done this take off the hob and leave to cool until needed.
When the sauce is cooling marinade your chicken in the ingredients used for the marinade and leave for 20 minutes.
Once the Chicken is marinated, stir in the 1/4 cup of cornflour and 1/4 cup of gf plain flour and mix will, creating a batter.
Once the batter is made fry in a shallow saucepan in batches for 3 to 4 minutes until golden brown.
Once all batches heat warm up the sweet and sour sauce and flash fry the peppers and onions, but leave them crunchy.
Once all components are cooked put the chicken and vegetable in a mixing bowl and pour the sauce over.
We served ours with Jasmine rice and prawn toast ( Recipe will follow)