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15 g/0.25 oz fresh yeast
150 ml/0.25 pt warm water
10 ml/2 tsp oil
100 g/4 oz/1 cup plain (all-purpose) flour
1 egg, separated
2 carrots, grated
150 g/5 oz/1 small can of pineapple pieces in natural juice
10 ml/2 tsp light brown sugar
15 ml/1 tbsp white wine vinegar
15 ml/1 tbsp soy sauce
300 ml/0.5 pt/1.25 cups cold water
15 ml/1 tbsp cornflour (cornstarch)
2 boneless chicken breasts, cubed
Oil, for deep-frying
Rice, noodles or bean sprouts, to serve
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Method :
Blend together the yeast, warm water, oil, flour and egg yolk. Leave to
stand for 20 minutes. Whisk the egg white until stiff. Place the carrots,
pineapple and juice, sugar, wine vinegar, soy sauce and cold water in a
food processor or blender and process until smooth. Pour into a saucepan,
bring to the boil and simmer for 10 minutes. Mix the cornflour with a
little water, then stir it into the sauce and simmer, stirring, until it
thickens. Fold the egg whites into the yeast mixture, dip the chicken into
the batter and fry (saute) in hot oil for 5 minutes until light, fluffy
and golden brown. You may need to do this in batches. Serve with the sweet
and sour sauce and rice, noodles or bean sprouts. |