Sweet & sour chicken Hong Kong style

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle barbecue for two-zone cooking, with lit charcoal on one side and a clear cooler side. Aim for roughly 220°C with the lid closed. Have a barbecue-safe wok, heatproof gloves and a stable place to set the hot wok ready before you start.

2. 02

   Step 2PREP THE CHICKEN AND SAUCE

   Mix the chicken with its soy sauce and beaten egg. Refrigerate for 15 minutes while you prep everything else. In a jug, stir together the pineapple juice, vinegar, ketchup, sugar and sauce soy. In a separate small bowl, mix the sauce cornflour with the cold water.

3. 03

   Step 3GET SOME COLOUR

   Toss the pineapple and pepper quarters with 10 ml of the vegetable oil. Grill over direct heat for 6–8 minutes, turning until lightly charred but still firm. You want colour and crunch, not collapsed peppers. Transfer to a clean board and cut into bite-sized chunks.

4. 04

   Step 4COAT THE CHICKEN

   Put the coating cornflour in a wide dish. Lift the chicken from the egg mixture, letting excess drip off, then press each piece into the cornflour. Work in batches and keep the pieces separate on a tray. A rough, craggy coating gives the sauce something to grab.

5. 05

   Step 5FRY UNTIL CRISP

   Heat the frying oil in a deep, heavy saucepan to 175°C, checking with a thermometer. Keep the pan no more than half full and never leave it unattended. Fry the chicken in three batches for 5–6 minutes each, turning as needed, until golden and at least 75°C in the centre of the largest pieces. Let the oil return to 175°C between batches.

6. 06

   Step 6REST ON A RACK

   Lift the chicken onto a wire rack over a tray and let the final batch rest for at least 3 minutes while you finish the sauce. Keep everything in a single layer and leave it uncovered. Stacking or covering traps steam and wrecks that crisp coat.

7. 07

   Step 7WOK TIME

   Set the wok securely over the barbecue’s direct zone. Add the remaining 10 ml oil and stir-fry the onion for 2–3 minutes, keeping some bite. Add the garlic and ginger and stir for 30 seconds. If they colour too quickly, move the wok to the cooler zone.

8. 08

   Step 8MAKE IT GLOSSY

   Pour in the sauce mixture and bring to a steady simmer. Stir the cornflour slurry again, then pour it in gradually while stirring. Bubble for 1–2 minutes until glossy and thick enough to coat a spoon. Add the grilled pineapple and peppers and toss for 1 minute to warm through.

9. 09

   Step 9TOSS AND SERVE

   Move the wok to the cooler zone and fold in the rested chicken. Toss for just 20–30 seconds, enough to coat every piece without soaking the crust. Serve straight away with jasmine rice and sliced spring onions, if using. Sticky sauce. Crisp edges. No hanging about.