TAMARIND WATER RECIPES

Name: Sweet & sour chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Chinese
Ingredients: sunflower or vegetable oil , for frying; 100ml soda water , chilled; 140g self-raising flour; 25g cornflour; 4 skinless, boneless chicken breasts , cut into chunks; spring onions , finely shredded, to serve; 1 red pepper , deseeded and chopped into chunks; 3 red chillies , 1 cut into chunks, 2 halved and deseeded; 425g can pineapple chunks, drained and juice reserved; 4 star anise; 50g tamarind paste; 100g caster sugar; 100ml rice wine vinegar or Chinese vinegar

SWEET & SOUR CHICKEN RECIPE | BBC GOOD FOOD

Sweet & sour chicken recipe | BBC Good Food image

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Provided by John Torode

Categories Dinner, Starter

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

sunflower or vegetable oil , for frying
100ml soda water , chilled
140g self-raising flour
25g cornflour
4 skinless, boneless chicken breasts , cut into chunks
spring onions , finely shredded, to serve
1 red pepper , deseeded and chopped into chunks
3 red chillies , 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
50g tamarind paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar

Steps:

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Nutrition Facts : Calories 654 calories, FatContent 20 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 82 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.57 milligram of sodium

SWEET & SOUR CHICKEN RECIPE | BBC GOOD FOOD

Sweet & sour chicken recipe | BBC Good Food image

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Provided by John Torode

Categories Dinner, Starter

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

sunflower or vegetable oil , for frying
100ml soda water , chilled
140g self-raising flour
25g cornflour
4 skinless, boneless chicken breasts , cut into chunks
spring onions , finely shredded, to serve
1 red pepper , deseeded and chopped into chunks
3 red chillies , 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
50g tamarind paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar

Steps:

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving

1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
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