Chicken in Sweet and Sour Sauce

Ingredients

• 700 g chicken breast
• 4 tbsp soy sauce
• 1 clove garlic
• 1 dl plain white flour
• 2 x red onion
• 1 can pineapple
• 4 x spring onion
• 60 g brown sugar
• 3 tbsp ketchup
• 3 tbsp apple cider vinegar
• ½ dl pineapple juice
• ½ x orange
• ¼ tsp five spice
• 2 tsp corn starch

Method

1. Make the sweet and sour sauce by mixing brown sugar, ketchup, half of the soy sauce, vinegar, pineapple brine, the juice from the orange and the five spice seasoning in a saucepan over medium-high heat. Let it simmer for a few minutes until the sugar has dissolved.
2. Whisk together the cornstarch with 2 tablespoons of water in a small bowl. If you make a larger or smaller portion, you must adjust the amount of water you use. Add the cornstarch mixture to the sauce and simmer for a further 1-2 minutes until it thickens. Season with soy sauce and pepper.
3. Cut the chicken into thin strips and mix together the chicken with soy sauce, minced garlic and pepper until well mixed.
4. Put some flour in a large bowl. Add the chicken and sprinkle a little flour over it. Stir until each piece is lightly coated with flour.
5. Sprinkle lightly with oil and fry in an air fryer for 6-7 minutes at 190º C until the chicken is crispy and golden.
6. If you don't have an air fryer, you can fry the chicken: Pour about 3 cm of oil into a large frying pan and heat to 180ºC. When the oil is hot enough, fry the chicken in batches for 2-3 minutes on each side or until golden brown and cooked through. Dry off on paper towels
7. Heat some oil in a wok. Add onion, spring onion and pineapple (I used pre-cut canned pineapple) and fry on medium-high heat for 2-3 minutes. Add the chicken and the sweet and sour sauce and cook until well combined. Serve the chicken with rice and enjoy!