sunflower or vegetable oil, for frying
100ml soda water, chilled
140g gluten free self-raising flour
4 skinless, boneless chicken breast, cut into chunks
scallions, finely shredded green end only, to serve
1 tbsp sesame seeds, to serve
For the sauce
1 red pepper, deseeded and chopped into chunks
3 red chilies, 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
100g caster sugar
100ml rice wine vinegar or Chinese vinegar
For the sauce, put the red pepper, chunks of chili and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor.
Return to the pan with the pineapple chunks, chili halves, star anise, sugar and vinegar.
Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the gluten free self-raising flour with a little salt.
Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch).
Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once.
When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken.
Stack onto a plate with the warm sauce on the side, and scatter with shredded scallions and sesame seeds.
Recipe adapted from: Good Food