Saltitude Sweet & Sour Chicken

Ingredients

• 600 g boneless chicken breast or thighs, cut into bite-sized pieces
• 2 tsp BlixSam Saltitude
• ½ cup cornflour
• 1 egg, beaten
• Oil, for shallow frying

• ½ cup tomato sauce
• ⅓ cup pineapple juice
• 3 tbsp brown sugar
• 2 tbsp white vinegar
• 1½–2 tsp BlixSam Saltitude
• 1 tbsp soy sauce
• 1 tbsp cornflour
• 2 tbsp cold water

• 1 red pepper, roughly chopped
• 1 green or yellow pepper, roughly chopped
• 1 small onion, cut into chunks
• 1 cup pineapple chunks
• 2 spring onions, finely sliced

Method

1. Place the chicken in a bowl and season with BlixSam Saltitude. Toss well to coat.
2. Dip the chicken pieces into the beaten egg, then coat thoroughly with cornflour.
3. Heat a shallow layer of oil in a large frying pan or wok. Fry the chicken in batches until golden, crispy and completely cooked through. Drain and set aside.
4. Remove most of the oil from the pan. Add the peppers and onion and stir-fry over high heat for 2–3 minutes. Keep them slightly crisp.
5. Add the pineapple chunks and toss through.
6. Add the tomato sauce, pineapple juice, brown sugar, white vinegar, soy sauce and Saltitude. Stir well and bring to a gentle simmer.
7. Mix the cornflour with the cold water until smooth. Pour it gradually into the sauce while stirring.
8. Cook for 1–2 minutes until the sauce becomes thick, sticky and beautifully glossy.
9. Return the crispy chicken to the pan and toss quickly until every piece is generously coated in the Saltitude sweet-and-sour sauce.
10. Taste before adding any additional seasoning. For an even stronger salt-and-vinegar kick, finish with another small sprinkle of Saltitude.
11. Scatter with sliced spring onions and serve immediately.

Serving Suggestion

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