Tom Daley's sweet & sour chicken

Chinese

Cooking Instructions

Drain the juices from the tinned fruit into a bowl, add the soy and fish sauces, then whisk in 1 teaspoon of cornflour until smooth. Chop the pineapple and peaches into bite-sized chunks and put aside. Pull off the chicken skin, lay it flat in a large, cold frying pan, place on a low heat and leave for a few minutes to render the fat, turning occasionally. Once golden, remove the crispy skin to a plate, adding a pinch of sea salt and five-spice. Meanwhile, slice the chicken into 3cm chunks and place in a bowl with 1 heaped teaspoon of five-spice, a pinch of salt, 1 teaspoon of cornflour and half the lime juice. Peel, finely chop and add 1 clove of garlic, then toss to coat. Source: https://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/

Ingredients

1 x 227 g tin of pineapple in natural juice
1 x 213 g tin of peaches in natural juice
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce
2 teaspoons cornflour
2 x 120 g free-range chicken breasts , skin on