250g chicken thighs, cut into bite-size pieces
4 tbsp Lee Kum Kee Sweet and Sour Sauce
½ red pepper, cut into bite-size pieces
2 rings canned pineapple, cut into sections
- 50 ml pineapple juice
Vegetable oil for deep-frying, batter and stir-frying
40g self-rising flour
1 tsp cornflour
60ml cold water
2 tsp vegetable oil
- Whisk well together the self-rising flour, cornflour and cold water until smooth. Set this batter mix aside for 15 minutes before adding the vegetable oil.
- If using thighs with bone, clean and de-bone the them, then cut the meat into equal bite-size pieces (see the video how to take the bone out here)*.
- Dip the chicken in the batter, make sure it's covered well.
- Deep fry in hot oil until the outside is golden and crispy. Drain and set aside on a paper towel to soak in the excess oil.
- Stir-fry the pepper and pineapple for 2 minutes.
- Add Lee Kum Kee Sweet & Sour Sauce and pineapple juice, bring to boil then add in the crispy chicken. Quickly coat the meat with the sauce.
- Serve immediately with a bowl of steamed rice.
Stir-fry the battered chicken pieces instead of deep-frying. Not only is it healthier but also much less hassle!
Buying meat on the bone is much more economical that buying fillets. Follow these steps or watch the video:
- Turn the thigh rough side up. Locate the bone, hold the chicken stable with one hand. With the knife, make an incision and score a line through the meat along the length of the bone.
- Gradually expose the bone by carefully making small cuts around the bone - try cause minimal damage to the meat. Then, grab one end of the bone and in short flicks scrape the meat off the bone.
- With your hands, peel the skin off the chicken thigh. Then, using a knife, trim the excess fat off the meat.
Make fresh stock from the left-over bones and skin - see our instructional video here!