Chilli pineapple chicken pops

March 24, 2015 (Last Updated: January 11, 2019)

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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