Ingredients
½ cup honey
⅓ cup rice vinegar
2 Tbsp Sriracha
2 tsp onion powder
2 Tbsp light soy sauce
½ cup diced pineapple
1 Tbsp water
1 Tbsp cornflour
Coriander sprigs, to serve
Croquettes
1 large chicken breast, diced
2 large desiree potatoes, cooked and chopped (still warm)
½ white onion, finely chopped
1 free-range egg white
2 tsp sea-salt flakes
1½ Tbsp potato starch, plus extra, to coat
½ tsp Chinese five-spice powder
½ tsp white pepper
2 shallots, white part finely sliced
Vegetable oil, to shallow fry
Method
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Put honey, rice vinegar, Sriracha, onion powder, soy and pineapple in a small saucepan on medium heat. Bring to a simmer and cook for 1 minute. Mix water and cornflour and stir into sauce. Keep stirring and return to a simmer, then cook for 2 minutes. Set sauce aside to cool to room temperature.
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To make croquettes, put all ingredients in a food processor and blitz until combined (don’t over-process). Roll mixture into walnut-sized balls, then roll in extra potato starch to coat and press to flatten (these are patties, not traditional cylinder-shaped croquettes).
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Heat oil in a frying pan on medium and cook croquettes in batches for 2 minutes on each side, until golden. Drain on paper towel. Serve with sweet ’n’ sour sauce; garnish with coriander.
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