S W E E T & S O U R C H I C K E N . . . You asked for it so here it is! My sweet and sour chicken recipe. The chicken coating is soya and egg free 👍🏻 . . . Ingredients For the chicken: 4 chicken thighs, deboned and chopped in to cubes 1/2 packet of panko breadcrumbs (or blitz some stale bread in a food processor) Tbsp of cornflour Salt Pepper For the sauce: Tin of pineapple in juice 1/2 carton of tomato passata 1 red pepper 1 onion 2 tbsp of vinegar (I used apple vinegar) 1 tbsp of sugar 1 tbsp of cornflour . . . Mix the cornflour, salt and pepper with a tbsp or two of cold water to make a single cream consistency. Pour it over the chicken and toss to coat it well. Pour the panko on a plate and one by one coat the cornflour coated chicken in the panko and place it in a greased frying pan. Fry the panko coated chicken pieces until they're golden brown and cooked through. Set aside. Chop the onion and stir fry in oil in a wok. Dice the pepper and add to the onion. Chop the pineapple and add it to the onion and pepper. Add the tomato passata (or 1/2 tin of tomatoes if that's what you have to hand) and juice from the pineapple. Add the vinegar and sugar. Stir and simmer until the pepper is tender. You can add more sugar or vinegar depending on your taste. Stir the cornflour with some water and add to the wok and stir to thicken the sauce. Add the chicken and stir to coat. Serve with boiled rice. #allergyrecipes #allergymumofgirls #milkfree #allergykid #dairyfree #soyafree #sweetandsour A post shared by Erin & her girls (@allergy_mum_of_girls) on Nov 19, 2017 at 9:17am PST
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