• Chilli pineapple chicken pops

    Serves: 4
    Cooking Time: 1 hr 10 mins

    Ingredients

    • CHILLI PINEAPPLE
    • ½ red pepper, roughly chopped
    • 2 red chillies, seeded and chopped
    • 1 x 120g tin pineapple, drained and juice reserved
    • 3 star anise
    • 15ml (1 tbsp) tamarind paste
    • 15ml (1 tbsp) sugar
    • 5ml (1 tsp) vinegar
    • CHICKEN BATTER
    • 120g self-raising flour
    • a pinch of salt
    • 125ml (½ cup) soda water
    • 100ml cold water
    • 100g cornflour
    • oil, for frying

    Instructions

    1

    To make the chicken pops, you need to cut the tendon that is attached to the chicken bone and gently push the meat down to form a ball.

    2

    To make the chilli pineapple, place the pepper, chillies, pineapple and juice in a saucepan and bring to a boil. Cover and continue to cook for a further 10 minutes. Pour the pineapple mixture into a food processor and purée until smooth.

    3

    Pour the mixture back into a clean saucepan and add star anise, tamarind, sugar and vinegar. Simmer until the mixture has reduced and is sticky, about 10 minutes. Set aside and keep warm until needed.

    4

    For the batter, mix the flour and salt in a bowl and add soda water and water. Whisk to a smooth batter.

    5

    Put the cornflour into a shallow bowl and set aside. Line a tray with paper towel.

    6

    Heat the oil. Dust the chicken with cornflour, dip into the batter and carefully lower into the oil. Fry the chicken in batches, turning only once until cooked, about 6 minutes. Drain and keep warm until all the chicken pops are fried.

    7

    Serve the chicken pops hot with pineapple sauce alongside.

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