Sweet & Sour Chicken

Cooking time: 30 mins

SERVES: 4

Ingredients

-4 chicken legs, deboned, de-skined & diced.
-40g ginger.
-6 cloves of garlic.
-flacked sea salt.
-cracked black pepper.
-1 egg yolk.
-200g corn flour.
-1500g sunflower oil.
-1 onion.
-1 green pepper.
-1 red pepper.
-1 carrot.
-1 pineapple.
-1/2 cucumber.
-150g ketchup.
-50g light soy.
-30g rice wine vinegar.
-100g pineapple juice.

Method

-First take your diced chicken and mix with half of your ginger, garlic, soy and a good pinch of salt and pepper. Mix with your egg yolk and completely cover with cornflower, then deep fry in your sunflower oil until golden brown. Strain in a colander and set to one side.
-Ensure all of your vegetables are prepped before you start cooking, onion, red and green pepper, carrot, pineapple, ginger, garlic and cucumber. All diced and sliced and ready to rock.
-place your pan on a high heat and add a little of the sunflower oil, tip in all of your vegetables and stirfry until lightly chard for around 2 to 3 minutes. Then add your pineapple juice, tomato ketchup, soy, rice wine vinegar, salt, pepper and stir.
-Bring to the boil and add your fried chicken then cook for one to 2 minutes and serve. I garnish mine with some black sesame julienned leek and chilli but you choose whatever you want.