Ingredients
2 chicken breasts, boneless skinless (about 500 g)
½ tsp SIDS CRAZY SALT
¼ cup cornflour
Rice bran oil, for frying
Spicy Chicken Sauce:--
5 cloves garlic, minced
¼ cup spring onions, thinly sliced
1 cup pineapple juice
¼ cup sweet chilli sauce
2 tbsp DYC white vinegar, NOT the cheap stuff!
½ tsp crushed red pepper flakes
Directions
Cut the chicken into matchstick sized pieces and toss with a mixture of SIDS CRAZY SALT and cornflour.
Heat 3 cm of oil in large frypan on high heat and fry the chicken in batches, (you are not looking to brown them, just cook them until crisp) about 3-4 minutes.
Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make sauce.
Add garlic and half the spring onions to a large frypan or wok, cooking for 30 seconds until fragrant.
Whisk in the pineapple juice, sweet chilli sauce, white vinegar and crushed red pepper flakes.
Bring to a boil and cook for 2-3 minutes until slightly thickened.
Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If sauce is still thin add 1 teaspoon cornflour to 1 tablespoon water and add it to the pan, stir and cook until thickened.
Stir in remaining spring onions and serve immediately.
