Recipe from Victor Yu at Yu, Alderley Edge
Serves 1
Ingredients for the Sauce
1 tbsp potato starch
300 ml fresh pineapple juice
1 garlic clove, crushed
3 tbsp white wine vinegar
2 tbsp soft light brown sugar
3 tbsp tomato ketchup
1 pinch dried chilli flakes
Small handful Sun dried tomato strips
6-8 carrot batons
Ingredients for chicken
1 Chicken breast
1 Egg Beaten
½ potato starch
Rapeseed oil/Vegetable oil
Method:
To make the sauce – pour the potato starch in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Add the sun dried tomato and set aside.
Slice the chicken breast into strips (1/2 cm wide) and take the beaten egg, dip each strip in the egg then coat with the potato starch. Make sure the oil is hot as you will then fry off your chicken strips until crispy, once they are crispy leave then to drain on some kitchen roll.
Once drained, put half of the sauce onto your chicken strips and coat, place into a bowl and add any remaining sauce if needed, garnish with spring onions and serve immediately.
