Much better than any takeaway
Components: 4 Skinless Chicken breasts, cut into big pieces,25 g Cornflour, to coat chicken, Oil for deep frying,400 g Tin Pineapple Chunks, consisting of juice,1 Red Pepper, sliced,1 Red Chilli, chopped,100 ml Rice Red wine Vinegar,1 TSP Salt,140 g Self Raising Flour,100 ml Soda Water, chilled,2 Spring Onions, to serve,100 g Caster Sugar,50 g Tamarind paste,100 ml Cold Water
Instructions: To make the sauce put the pepper, chilli and pineapple pieces and juice, tamarind paste, sugar and rice white wine vinegar in a pan and simmer for 25 minutes. Puree in a food processor and set aside., Fill a big wok with Vegetable Oil (about 1cm deep) and heat up until sparkling. Mix together batter components (Soda, cold water, flour and salt). Line a tray with kitchen paper and switch on the oven to low., Put the cornflour on a plate and dust each piece of chicken in the cornflour, then dip the pieces in the batter and place in the oil (you will need to do this in batches). Cook for 5 minutes, or until golden then secure, put on the tray and appear the oven to keep warm while you fry the remainder of the chicken., Serve the fried chicken, with the sweet and sour sauce and freshly chopped spring onions.