INGREDIENTS:
200g veggie chicken chunks*
1/2 carrot
1 red capsicum
1 green capsicum
1/2 cup pineapple pieces
200g veggie chicken chunks*
1/2 carrot
1 red capsicum
1 green capsicum
1/2 cup pineapple pieces
Sauce:
1/4 cup sugar
2 tablespoon ketchup (tomato sauce)
2 tablespoon soy sauce
1/4 teaspoon salt
1/2 cup pineapple juice
1/4 cup vinegar
1 tablespoon starch
1/4 cup sugar
2 tablespoon ketchup (tomato sauce)
2 tablespoon soy sauce
1/4 teaspoon salt
1/2 cup pineapple juice
1/4 cup vinegar
1 tablespoon starch
Batter:
1 cup self - raising flour
2 tablespoon corn flour
Pinch of salt
1 tablespoon cooking oil
Some water
Directions:
In a small bowl, combine the sauce ingredients. Set aside.
Peel the carrot and cut into 1-inch square pieces. Cut capsicums into square pieces.
For the batter, combine the ingredients to form a batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).
Heat oil for deep-frying to 160 C degrees. Dip the veggie chicken chunks in the batter, and deep-fry in batches, taking care not to be crowded. Deep-fry until lightly golden brown. Remove and drain.
Stir-fry carrot and capsicums. Finally add pineapple and stir-fry for a while. Remove.
Bring the sauce ingredients to a boil over medium heat. Add the carrot, capsicums, pineapple and chicken chunks, and stir evenly. Serve hot with rice.
*Veggie chicken is available in One World Cuisine.
1 cup self - raising flour
2 tablespoon corn flour
Pinch of salt
1 tablespoon cooking oil
Some water
Directions:
In a small bowl, combine the sauce ingredients. Set aside.
Peel the carrot and cut into 1-inch square pieces. Cut capsicums into square pieces.
For the batter, combine the ingredients to form a batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).
Heat oil for deep-frying to 160 C degrees. Dip the veggie chicken chunks in the batter, and deep-fry in batches, taking care not to be crowded. Deep-fry until lightly golden brown. Remove and drain.
Stir-fry carrot and capsicums. Finally add pineapple and stir-fry for a while. Remove.
Bring the sauce ingredients to a boil over medium heat. Add the carrot, capsicums, pineapple and chicken chunks, and stir evenly. Serve hot with rice.
*Veggie chicken is available in One World Cuisine.
