Sweet-and-sour chicken necks

Prep time
15min
Cook time
30min
Serves
6

Cook until there’s no liquid left in the pot to bring out the sweet-and-sour flavour.

Ingredients:

  • 1/3 cup (80ml) flour
  • 500g chicken necks
  • 1/4 cup (60ml) oil, divided
  • 1/2 cup (125ml) apple cider vinegar
  • 1/4 cup (60ml) honey
  • 1 cup (250ml) canned pineapple chunks and juice
  • 3 Tbsp (45ml) tomato sauce
  • 10ml brown sugar
  • ½ onion, sliced
  • 3 robot peppers, sliced
  • handful cof oriander, chopped
  • salt and pepper

Method:

  • Mix the flour with salt and pepper. Coat the chicken necks with the flour mixture.
  • Heat 30ml of oil in a pan. Add half of the chicken and cook, turning occasionally, until the chicken is cooked through and lightly browned. Remove the chicken and set it aside.
  • Mix the vinegar, honey, pineapple juice, tomato sauce, brown sugar, and salt in a bowl.
  • Heat the remaining oil in the same pan. Add the onion and peppers. Cook, stirring occasionally.
  • Add the chicken and pour the pineapple mixture over it. Cook until thick and delicious.
  • Serve warm with rice or pap.