of oil in your saucepan. Heat this at a medium heat until it reaches 190c or 375f. If you don't have a cooking thermometer then just drop a little batter in occasionally - if it sizzles and browns, it's good to go. If it sizzles but doesn't brown, it's not hot enough. Smoke and violent bubbling means it's too hot!3) Once it's reached the desired temperature, carefully lower each chicken chunk into the oil one at a time and be wary of splashing the oil (I use chopsticks to do this, but anything apart from your fingers will do). The oil should be lively and bubbling around each chicken chunk, but not noticeably spitting at all. Don't put too many in at once (I put 6-7 in at once max in a large saucepan) and try to use a slotted spoon to separate them early on if they stick together. Cook each chicken chunk for 5 minutes.4) After 5 minutes, they should be nice, light and airy and a light, golden colour. Remove them from the oil with a slotted spoon and drain them onto kitchen paper. Repeat until all of your gluten free battered chicken is cooked.5) Now for the gluten free and low FODMAP sweet and sour sauce. Start by frying your chopped green and red pepper in a little oil in a wok until slightly browned.6) In a bowl, combine the low FODMAP ketchup, white rice vinegar, sugar and pineapple juice. Add this mix into the hot wok with the peppers and bring to the boil over a high heat.7) Now add the corn flour mixture, stir and add the pineapple chunks. When the mixture returns to the boil again, add the gluten free battered chicken and serve immediately.8) Enjoy!Notes* Some people may not like the idea of adding sugar these days, but trust me, it can be mighty sour if you don't!* If you don't know where to find low FODMAP ketchup, then message Becky and she'll let you know where you can find it.* You don't need a deep-fryer for this recipe, but it probably makes life a little easier. I've personally never owned one.* If using the oil for extended periods, make sure you remove scraps of batter from the oil. Otherwise, they can overcook, burn and produce a lot of smoke.* I left out a 1/4 tsp of gluten free Worcester sauce from the sauce in this recipe because it's not low FODMAP. Feel free to include this if you're not following a low FODMAP diet.Gluten Free Cuppa Tea | Gluten free, low FODMAP food & lifestyle blog. London, UK. http://glutenfreecuppatea.co.uk/Thanks to Mark for sharing his gluten free sweet and sour chicken recipe! Honestly, this is recipe is seriously the real deal and you won’t regret giving it a try.
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