125g plain flour
2 tsp of baking powder
160ml semi-skimmed milk
1 tbsp groundnut oil, plus extra for deep frying
4 chicken breast filets, cut into small cube shapes
240ml of squeezed orange
3 tbsp of caster sugar
1 tbsp mash tomato
1 tbsp tomato ketchup
3 tbsp white wine vinegar
3 tbsp cornflour, blended in with 6 tbsp water
Method to make
In the first place, make the sauce. Put the orange juice, sugar, tomato smash, ketchup and vinegar in a large saucepan over a medium heat. Let it boil and decrease the heat and stew for 5 mins. Gradually pour in the cornflour combination, stirring continuously. Eliminate from the heat and put away.
Mix the flour, baking powder and 1 tsp salt together in a bowl. Beat the eggs, milk and 1 tbsp oil together in a different bowl. Pour the wet ingredients into the dry and blend well to make a smooth paste. Add the chicken pieces and blend, ensuring each piece is entirely covered.
Fill a saucepan something like a third full with oil and heat to 170C, or until a chicken cube of bread dropped in browns inside 30 seconds. Cautiously lower the covered chicken pieces into the oil, each piece in turn, and fry in clusters of five for around 5-6 mins each clump until brilliant brown and cooked through. If you have a food test thermometer, the inside temperature should arrive at 78C. If you don’t have a thermometer, cut a chicken piece down the middle to ensure the juices run clear.
Drain the chicken on a wire rack set over a baking plate fixed with kitchen paper, or on a plate fixed with kitchen paper. Present with the sweet and sour sauce for dipping.