If you’re after a meaty dish with a mighty kick, look no further than Chai Wu’s sweet and sour chicken with dragon fruit
For the chicken:
• 1 dragon fruit
• 2 boneless, skinless chicken breasts
• 2 tbsp vegetable oil
• 50g potato flour
• 20g self rising flour
• 20g green pepper, deseeded and chopped
For the sauce:
• 200ml tomato sauce
• 30g sugar
• 1 tbsp Worchester sauce
• 1tbs ok sauce
• 2 tbsp white wine vinegar
1 To make the sauce, put the tomato sauce in a small bowl and stir in
30g sugar until smooth, add in Worchester, ok sauce, white vinegar cook
until all ingredient melted
2 Put the dragon on a board and cut off the skin. Cut the dragon into
little cubes and set aside. Cut each chicken breast into 7-9 even pieces
(depending on size).
3 Heat the oil in a large non-stick frying pan or wok and stir-fry the
green pepper for three minutes over a high heat. Coat the chicken in the
potato flour and self rising flour and add to the pan. Stir-fry for four
minutes until very lightly coloured on all sides.
4 Add the dragon fruit and sweet and sour sauce to the pan with the
chicken and bring to a simmer over a medium heat. Cook for 3 minutes,
stirring regularly until the chicken is cooked through.
5 Cook for 30 seconds until the sauce is thickened and glossy, turning
the chicken until nicely coated.
Recipe courtesy of Chai Wu