Ingredients
Sweet & Sour Sauce
- 1 tablespoon peanut oil
- 1 Capsicum, red, hand sliced
- 1 carrot, hand sliced
- 1 clove garlic, finely chopped
- 115 grams caster sugar
- 125 grams white vinegar
- 1 tablespoon soy sauce
- 425 grams pineapple pieces, drained, RESERVE Juice
- 2 tablespoons cornflour
- 250 grams water
Coating Batter
- 70 grams cornflour
- 50 grams plain flour
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 500 grams chicken breast fillets, cut 1.5cm pieces
- oil to fry
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
For presentation hand slice Carrot & Capsicum and set aside.
Mill Sugar 3 Seconds, Speed 9 and set aside.
SAUCE
Finely chop Garlic 3 Seconds, Speed 7, scrape down.
Add Carrot & Capsicum & Peanut oil to the Garlic sauté for 3-4 minutes, Varoma,
"Counter-clockwise operation" Speed 1.In MC combine the Cornflour and 2 tablespoons Water, making a thick paste, set aside.
Combine reserved Pineapple juice and just enough water to make 250g.
In TM bowl combine together the Sugar, Vinegar, Soy Sauce and Water/Pineapple mix stir until sugar dissolves about 30 seconds, 50C,
"Counter-clockwise operation" , speed1. Add cornflour mixture to the TM bowl.
Add pineapple, 6-7 Min, Varoma
"Gentle stir setting" "Counter-clockwise operation" until it comes to the boil. Set aside and keep warm.
Either Clean the bowl or Cook the Rice in the dirty bowl to help with the washing up
Cook Rice in steam basket, 20 Minutes, 100C, Speed 4. As Per instructions page 74 Basics, of The Basic Cookbook.
Serve out the Rice pour over the sauce.
COATING BATTER
Combine the cornflour, plain flour, salt, eggs and 2 tablespoons water 20-40 Sec on 5.
Coat the meat in the batter in small batches at a time.
Carefully deep OR pan fry in hot oil for 3-4 minutes until golden. Repeat.
Clean bowl.
Cook Rice while deep frying.
Gently combine Meat and Sauce and serve with Rice
Sweet & Sour Chicken
Tip
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Jashyboo: In case you didn't work it out , just cook your rice following the basic cook book or BCB or the instructions on Cookidoo
Amanda
I added pre cooked, long life Singapore noodles and pieces of BBQ chicken during the last step and it all came together ready to go.
Great tasty easy recipe. I did 1 tbsp honey instead of sugar also rice wine vinegar. No batter due to dietary requirements and it was loved by all. Thanks
Yummy dish, the family loved it and said it was better than the restaurant
Yum! I just cooked the chicken in a frypan and added to the sauce. Next I'll try with pork.
Yum!!!!! I just steamed the chicken in the veroma and stirred through...is delicious!!
This was definitely better than take away and will we will be having this on a regular rotation. Only changes I made were to add an onion and use Brown sugar and Brown vinegar as they are what I had.
Delicious! My whole family loved it.
I had some left over roast chicken so I just cooked the sauce and added the chicken at the end. Delicious! The family loved it.
Love this s recipe!! How do I add it to my cook key tho? This one is now a fam fave. Thanks for sharing!
Are you sure to delete this comment ?