Crispy Sweet & Sour Chicken
The one thing I did take note of was how a few mentioned they found many, especially packet sweet and sour sauces, contain an awful lot of sugar.
This made me think about my own recipe and as 99% of recipes out there, mine too contained a crazy amount of sugar.
Usually I ask the people who follow the BiaMaith Facebook page if they want me to do a particular recipe. If I get a positive response I make it the same day and post the recipe a day or two later.
This time it took me nearly a week to post this particular recipe. I took it as a challenge and worked on making a brand new version only this time with a lot less sugar.
I used pineapple juice which I know contains sugar but they are natural sugars and not the refined kind that is extra bad. You also get the vitamins from the pineapple juice which is a good thing.
I’ve broken this recipe down into sections which will allow you to make the sauce on it’s own or just the crispy chicken if needed. Kids do love this chicken even if served plain.
6 pineapple rings cut into cubes.
Cook it for a minute or two until it is a nice ketchup like consistency.
The sauce will be extremely hot and sticky so please be very careful and make sure to keep it well away from kids. Best if you allow it to cool slightly if serving to children,
IF USING THE PAN
Preheat your oven to 180C fan oven or GM4 or 200C convection before heating the oil.
Place in the heated pan and fry until crispy each side. Watch them carefully as they will burn quickly on the bottom side.
Do not leave a pan filled with hot oil unattended even for a moment.
Move to the back of the stove off the heated hob if necessary. If the oil gets too hot move away from the heat if needed
Goto step 17.
Don’t coat the chicken in the flour. Pan fry it with some diced peppers and onions till cooked then add the sauce.
Serve with your favourite rice.