ingredients
makes 35 - 40
1/2 cup All purpose flour
1 tablespoon chicken seasoning salt
4 chicken breast fillets, cut into 3/4 inch wide strips
2 eggs
1 1/2 cups dry breadcrumbs oil, for shallow frying
sweet and sour sauce
1 cup pineapple juice
3 tablespoons white wine vinegar
2 teaspoons soy sauce
2 tablespoons soft brown sugar
2 tablespoons tomato sauce
1 tablespoon cornstarch
method
1. Combine the flour and seasoning in a plastic bag and toss with the chicken strips to coat; remove and shake off excess.
2. Beat the eggs lightly in a shallow bowl, and put the breadcrumbs in a plastic bag.
3. Working with a few chicken strips at a time, dip into the beaten egg, then toss in the breadcrumbs. Transfer to a baking tray covered with baking paper and refrigerate for about 30 minutes.
4. Heat 1 1/4 inches oil in a large skillet to 180°C (350°F) Gas 4, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the strips in batches for 3 - 5 minutes, or until golden brown. Drain on crumpled paper towels. Serve with the sauce.
5. For the sauce, combine the juice, vinegar, soy sauce, sugar and tomato sauce in a small pan. Stir over low heat until the sugar has dissolved. Blend the cornstarch with 1 tablespoon water, add to the pan and stir constantly, until the mixture boils and thickens. Reduce the heat and simmer for 2 minutes.
