Recipe from: Ann Image credit: thibeaultstable |
Sweet
and Sour Chicken
“The first
time I made this recipe I used pork tenderloin. I think I prefer chicken though.” Ann
Ingredients:
350 g Boneless Chicken Breast
1/2 green
bell pepper
1 Red Bell
Pepper
1 Onion
2 Spring
Onions - sliced
2 or 3
Pineapple Rings (from a can) and cut into small pieces
3 cloves
Garlic - finely chopped
1 tablespoon
grated fresh ginger
1-2 dried red
chilies - cut into small strips or hot red chili flakes. (optional)
Peanut oil
for stir frying.
Marinade:
1 teaspoon sesame oil
1 tablespoon
Corn Flour
2 teaspoons
Rice Wine - Shaoxing
Batter:
4 tablespoons
of Flour
1 tablespoon
of Corn Starch
1 Egg –
lightly beaten
Soda Water
- just enough to make the batter thick
1 teaspoon
Oil
A Pinch of
Salt
Sweet and
Sour Sauce:
5 tablespoons
of Thai Sweet Chili sauce
2 Tablespoons
Rice Vinegar
1 tablespoon
Oyster Sauce
1 teaspoon
Corn Flour
Preparation:
Mix the sweet
and sour sauce ingredients together.
Adjust sauce
to suit own taste.
Cut the chicken into pieces and marinate with the ingredients for a good 20 minutes.
Make the
batter - mix together the flour, salt and the cornstarch.
Mix in the
egg, oil and enough soda water to make a thick batter.
Add the chicken pieces to the batter.
Coat well.
Heat oil in
deep fryer in deep fryer or a heavy pan.
I use a vintage Griswold Cast Iron Dutch Oven
to deep fry.
Fry the chicken pieces until they turn golden brown.
Remove when
done and drain on kitchen paper.
Heat peanut
oil in wok until smoking hot.
Add the
onions and peppers (and hot red pepper) and stir fry for 30 seconds or so.
Add the
garlic and the ginger.
Then add the
pineapple pieces.
Add the sweet
and sour sauce.
Now add the
chicken and toss to coat well with the sauce.
Add the
chopped green onion and serve over rice or noodles.
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